Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
572
Calories
35g
Protein
16g
Fat
65g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| 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 1/2 pounds lean ground beef
- 5 cups sliced zucchini (about 1-1/2 pounds)
- 1 4-ounce jar pimientos, chopped (1/2 cup)
- 3/4 cup chopped onion
- 1 4-ounce can sliced mushrooms, drained
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon basil leaves
- 1/2 teaspoon oregano leaves
- 1/8 teaspoon ground black pepper
- 3 beef bouillon cubes
- 1/2 cup dry red wine
- 3 cups hot cooked rice
- =
Directions
1
Cook beef in 10-inch skillet until meat is no longer pink, stirring to crumble; drain.
2
Add zucchini, pimientos, onion, mushrooms, garlic, salt, basil, oregano, pepper, bouillon cubes and wine to skillet. Cover and simmer 30 minutes, or until zucchini is tender crisp. Serve over fluffy rice.
Recipe sourced from
fandom