Ingredients
Scale
- 1 lb Ground beef
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 2 medium Zucchini (sliced into half moons)
- 2 cloves Garlic (minced)
- 3/4 cup Basil pesto (or more to taste)
- 1/2 cup Goat cheese (crumbled)
- 2 tbsp Fresh parsley (chopped)
Instructions
- In a large skillet over medium heat, cook minced garlic for about one minute, until fragrant.
- Add ground beef. Sprinkle with sea salt and black pepper to taste. Increase heat to medium high. Cook for 7-10 minutes, breaking part with a spoon or spatula, until browned.
- Add zucchini. Cook, stirring occasionally, for 5-7 minutes, until zucchini is starting to soften (but not soggy) and golden.
- Remove from heat. Stir in basil pesto. Toss with goat cheese and fresh parsley.
Notes
- To keep zucchini from getting mushy, avoid overcooking and remove from heat while still slightly firm.
- No thickener is needed for the sauce as the pesto provides enough consistency.
- You can mix in other vegetables like bell peppers or mushrooms.
- Serve with rice, quinoa, or crusty bread.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg