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Zesty Zucchini

Meat.central's picture
Ingredients
  Lean ground beef 2 Pound
  Salad oil 2 Tablespoon
  Celery stalks 2
  Onion 1 Large
  Green pepper 1 Medium
  Mushrooms 1⁄4 Pound
  Garlic 1 Clove (5 gm)
  Zucchini 3 Medium
  Canned whole tomatoes 12 Ounce, weighing around 1 pound
  Lime juice 2 Tablespoon
  Basil 1⁄2 Teaspoon
  Ground cumin seed 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Cornstarch 3 Teaspoon, blended with the water
  Cold water 1⁄4 Cup (4 tbs)
  Hot cooked rice/Pasta 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Season ground beef with salt and pepper; shape into tiny meatballs, using about 1 tablespoon meat for each.
Brown quickly over high heat in the oil in a large frying pan.
Set meatballs aside.
Discard all but 2 tablespoons of the pan drippings.
To the frying pan, add the celery, onion, green pepper, mushrooms, and garlic.
Cook over medium heat, stirring, until onion is limp.
Add zucchini, tomatoes and their liquid (break up tomatoes), lime juice, cumin, basil, oregano, and salt and pepper to taste Add meatballs, bring to a boil, reduce heat, cover, and simmer about 5 minutes or until zucchini is tender.
Stir cornstarch and water mixture into sauce and cook, stirring, until sauce is thickened.
Serve immediately over cooked rice or pasta

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Party

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