Zucchini with Ground Beef

Combining water-rich zucchini with lean ground beef provides a high-protein, nutrient-dense pot dish that is both light and deeply satisfying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 320 g (11.3 oz) lean ground beef (7% fat) · 486 kcal in the whole recipe
• 4 medium zucchinis (600 g / 1.3 lbs) · 102 kcal in the whole recipe
• 1 medium yellow onion (120 g / 4.2 oz) · 48 kcal in the whole recipe
• 2 cloves garlic (8 g) · 12 kcal in the whole recipe
• 1 medium tomato (130 g / 4.6 oz) · 23 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 2 tbsp white rice (30 g / 1 oz) · 108 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1/4 bunch fresh dill (15 g) · 7 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, and hot water

Method

1. Finely chop the onion and garlic, dice the tomato, and peel the zucchinis in stripes before slicing them into half-moons.

   

2. Heat olive oil in a pot over medium heat, add the lean ground beef, and cook for 5 to 6 minutes until browned.

   

3. Add the chopped onion and garlic to the pot and sauté for 3 to 4 minutes, then stir in the tomato paste and diced tomato.

   

4. Add the sliced zucchinis, washed rice, salt, and black pepper to the pot and gently mix.

   

5. Pour in about 1.5 cups of hot water, cover with a lid, and simmer over low heat for 20 to 25 minutes until the zucchinis and rice are tender.

   

6. Turn off the heat, sprinkle finely chopped fresh dill over the top, let it rest for 10 minutes, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.