Photo: Lily Banse
Debbie's Zucchini Skillet Dinner
10 ingredients
15 min + 50 min
4 servings
openrecipes
"This is great to make when you have a bumper crop of zucchini; however fresh zucchini can be purchased year round. Easy, quick to make! Great with crusty bread and a salad."
Estimated Nutrition (whole recipe, rough)
634
Calories
46g
Protein
24g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound ground beef chuck
- 2 cloves garlic, minced
- 2 small zucchini, cubed
- 2 (8 ounce) cans tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and ground black pepper to taste
- 2 cups seashell pasta
- 1 (28 ounce) can whole peeled tomatoes
- 1 tablespoon grated Parmesan cheese, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes