Ingredients
- 8 ounces extra-lean ground beef
- 4 ounces whole onion or 3 ounces chopped, ready-cut onion (3/4 cup)
- 1 pound ripe tomatoes
- 12 ounces new potatoes
- 1 pound zucchini
- 1 tablespoon no-salt-added tomato paste
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- Few sprigs fresh basil to yield 3 tablespoons chopped
- Nutritional Information
Nutritional analysis per serving (3 servings)
259 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 22 grams protein; 46 milligrams cholesterol; 311 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
- Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
- Wash, trim and coarsely chop tomatoes, and add to the pan.
- Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
- Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
- Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.
25 minutes
Dining and Cooking