This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. &mdash;Becky Calder, Kingston, Missouri

Zucchini Beef Skillet

beef

onion,

green pepper, chopped

chili powder

salt

pepper

zucchini,

tomatoes,

water

instant rice

cheddar cheese

This was a good and filling (and quick!) dinner.  I had one zucchini left from my garden, and had just picked several tomatoes this morning. I only had a yellow pepper, so I used that in place of the green pepper the recipe calls for.  I really liked this recipe, and will certainly make it again.

I'd prepared this recipe on 8/25/21. The onion, green pepper, rice, ground beef, Cheddar cheese were kept as is.  I did not have regular tomatoes, so I used a 14.5-oz. can of diced tomatoes with garlic and onion. The chili powder I'd added AFTER the beef mixture had been cooked! I did not have regular zucchini, so I used 1-1/2 to 2 green squash, cut in pieces and I used a 6-qt. stockpot and cooked mixture 15 minutes. This recipe was delicious! I did add more water (total of 1 cup).

<p>I made this recipe tonight and altered it just a bit.  I added some garlic salt, cilantro from the garden and a bag of frozen Mexican street corn. Yummy and I will be making it again</p>

I will agree that this is a great recipe for using up the zucchini and tomatoes from the garden.  I used ground chicken, because I don't eat red meat, and I omitted the green peppers, because I can't eat them.  It was quick, easy, and delicious.

<p>I made this recipe last night and the only change I made was that I used my homemade Emeril's Essence instead of the chili powder and the salt and pepper. It turned out a little on the bland side, but was more flavorful for my lunch today. I will make this again with seasonings listed. More cheese never hurts either.</p>

I followed the recipe except I omitted the cheese and substituted 2 cups of cauliflower rice for the regular rice and - voila! - a lo-carb dish!.  The calories were halved,too - an added bonus to such a delicious dish!  Definite keeper!  Thanks, Taste of Home!

I made it with Jimmy Dean Italian sausage rather than ground beef.  I also substituted a can of mild Rotel for the chopped tomatoes and I added 1/2 tsp. ground roasted fennel seeds.  After cooking the sausage, I added the vegetables and seasonings, brought it to a boil, covered and cooked it for 10 minutes over medium-low heat.  Instead of the water, I didn't drain the Rotel; so that liquid plus that added by cooking the zucchini and Rotel made enough liquid for the rice.  Finally, I added the rice, covered and cooked it another 10 minutes on medium-low.  The combination of the chili powder and ground roasted fennel seeds makes an incredibly great tasting dish.

Yum! Quick and tasty. Made plenty for leftovers!

Good flavor combination! I couldn't find "Instant rice," so I used Uncle Ben's converted rice. It needed more liquid to cook, so I added about 1/3 cup of chicken broth. I also added garlic and doubled the amount of salt and chili powder.

I found that I had to add a little more water to cook the rice adequately.  When the directions said to bring to a boil, there was not enough liquid in the pan to boil.

i enjoyed this. I made it largely as is, but subbed for what I had on hand. I used ground turkey for beef (I usually do), frozen beggies fo one of the zucchini, and canned diecd tomatoes w/green chili for the fresh tomatoes. i omitted the water since I used the juice from the can. I also tried a little cajun seasoning but I was worried about the saltiness, so I also added curry powder and that was great. I put the cheese on top as directed and that tasted better than I thought. I usually don't use cheese in savory dishes, but it turned out quick

This was delicious and only took about 30 minutes to throw together. The only change I made was to add a teaspoon of creole season for a little more flavor.

Your instructions need revision. I cooked ground beef, drained and removed from skillet. Had I left in, it would have been overcooked and dry.  I cooked onions separately and then added other ingredients. Zucchini, no matter how thin it’s sliced needs time to cook.  I added ground beef after zucchini was al dente butnext time I would add Instant rice later.  I will make again but change the instructions and add more spice.

A fantastic way to use up summer produce! You definitely get your veggies with this scrumptious meal. It reminded my husband of a simple meal his mom used to make in the summers to stretch whatever meat they had on hand. It prompted a nice walk down memory lane, so kudos for that alone!The only changes I made to the original recipe were to cook the rice separately as I didn't have instant rice in my pantry (definitely led to the zucchini and beef mixture being much more watery than if I'd used the instant rice in the same pot--if I do this again, I'll cut the water in half or eliminate it altogether), and using a yellow summer squash in place of one of the zucchini called for since I only had two of those. We also added Cajun-Creole seasoning to the final dish for some extra flavor (the basic recipe turns out slightly on the bland side without a little something extra) and eliminated the cheese due to dietary restrictions. When I make this again, I might swap bulk Italian sausage for the ground beef.

A little on the bland side. I had to dump a bunch of salsa in it, and then it was pretty good.

I fixed this for dinner. It was good. I substituted yellow squash for zucchini, I liked it. My zucchini was spoiled. I also used yellow rice instead of white. My sister who lives with me had 2 servings.

Since Instant Pot and similar devices are so prevalent please add  or modify changes needed of the iPot.

I decided to incorporate pasta after reading some suggestions. I cooked it first, then the ground beef. Setting them aside I cooked the zucchini, then lots of garlic cloves. My honey wanted corn so I tossed in a can of Trader Joes which is sweet and crunchy. Others suggested more sauce and that appealed to me so I used Italian stlye tomato sauce and paste.  After tossing it all in a large frypan (love one-pot cooking) I let it simmer to set the flavors. It's a very good tasty recioe and my wife says its a hit.

Super quick and easy. Family liked it. I did add the Cajun seasoning as suggested by other commenters. I also had to add more water.

zucchini beef skillet

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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