Skillet Beef and Zucchini
3 Pound Lean Ground Beef
1 Medium Sweet Onion, Diced
1 (8 Ounce) Package Sliced White Mushrooms
1 (6.5 Ounce) Can Tomato Sauce
1 (6 Ounce) Can Sliced Black Olives
3 Cloves Garlic, Minced
1 (14.5 Ounce) Can Italian-Style Stewed Tomatoes
Sea Salt And Ground Pepper To Taste
4 Medium Zucchini Chopped
1 (8 Ounce) Package Shredded Sharp Cheddar Cheese
Step 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 2 Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
Step 3 Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serves 4-6
Notes: Add your favorite cheese to this dish. Also, It seems like a lot of onion but do try it.
Variation: Dump all of this in a slow cooker on high for 4 hours or a dutch oven at 300 degrees for 4 hours. Do not combine cheese until the last 20 minutes.