Delicious one pot dinner that is light & healthy! This Hamburger and Zucchini Skillet is loaded with zucchini, ground beef, brown rice, green pepper, and tomatoes. Plus, you can have it on the dinner table in 30 minutes.
Have a great deal of zucchini close by? This cheeseburger skillet is an extraordinary method to go through it!
There are just such countless side dishes with zucchini that I can deal with, so I chose I required a fundamental dish to utilize it in and that is the way this simple skillet went to be.It’s a mix of rice, veggies, and ground hamburger all stewed together in one skillet. It’s enhanced with stew powder and different flavors and the best news? It’s a simple one-skillet 30-minute supper! I love simple supper plans.
Each time I make this burger skillet my family eats it up! Indeed, even the youngsters have second helpings and that makes me glad since it’s loaded with veggies. It’s an incredible method to go through those nursery vegetables like tomatoes, peppers, and zucchini.This dish has a blend of new fixings like ground meat, chime peppers, zucchini, onion and tomatoes with wash room fixings you may as of now have available.
What makes it so natural is Instant earthy colored rice which cooks super quick! Along these lines, make certain to purchase moment rice and not standard – else, it will take significantly more (and probably won’t work since I’ve just tried moment rice!).
Light and healthy one pan meal with ground beef and zucchini! Tons of flavor from the chopped peppers, chili powder, brown rice and melted cheese on top.
INGREDIENTS
- 1 lb ground beef
- 1 medium yellow onion chopped
- 1 small green pepper seeded and chopped
- 3 cloves garlic minced
- 2 tsp chili powder
- 3/4 tsp salt
- 1/3 tsp pepper
- 3 medium zucchini cubed
- 2 large tomatoes seeded and diced
- 1/4 c. water
- 1 c. uncooked instant brown rice
- 1 c. shredded colby jack cheese.
INSTRUCTIONS
- Cook ground beef with onion and pepper in a large skillet over medium-high heat until not longer pink, about 5-7 minutes; drain.
- Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat, cover and simmer until rice is tender, about 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.
NOTES
- If you have leftovers they will keep in the refrigerator for three to four days.
- This recipe is great for meal prep – you can easily make it ahead, store it in the fridge, and then heat it up for easy dinners and lunches.
- You can also easily customize it – you can leave out veggies you don’t like and double up on the ones you do! Or, switch up the spices for a different flavor.
- We love cheddar cheese, but you can use any good melting cheese that you like! Monterey jack, provolone, Swiss cheese, pepper jack… there are a lot of options to try.
- A frequently asked question is if that’s enough water and it depends on the amount of water content in your zucchini. As the zucchini cooks it releases water so you won’t need much water. With that being said all zucchini has different water content. If it’s looking a little dry add a little more water to it.
