Zucchini and Ground Beef Skillet

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  2 lb or 906g

• Onions

  Raw

  2 medium or 220g

• Mushrooms

  Shiitake, stir-fried

  16 oz or 454g

• Tomato sauce

  Canned, with mushrooms

  13 oz or 369g

• Olives

  Ripe, canned (jumbo-super colossal)

  12 oz or 340g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Salt

  Table

  2 dash or 0.8g

• Zucchini

  Summer squash, includes skin, raw

  8 medium or 1.57kg

• Cheddar cheese

  2 cup, shredded or 226g

Directions

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.
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 white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
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. Serve.

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