Ingredients
Scale
- 1 pound lean ground beef
- 1/3 cup diced shallot
- 2 cloves garlic, grated or minced
- 1 teaspoon italian seasoning
- 2 small zucchini, diced
- 1 cup corn, frozen or fresh
- 1/3 cup basil pesto
- 1 tablespoon balsamic vinegar
- Chopped basil for garnish
Instructions
- Heat a 12-inch skillet over medium-high heat. Drizzle in a bit of olive oil and add the ground beef. Crumble and cook for 2-3 minutes, then incorporate the shallots and garlic. Season with salt, pepper, and Italian seasoning.
- Continue cooking for another minute until the shallots soften and the garlic becomes fragrant.
- Push the beef mixture to one side of the skillet and add the zucchini and corn. Season them with a pinch of salt and pepper.
- Cook until the beef is fully cooked and the zucchini is tender. Stir in the pesto and balsamic vinegar until everything is well mixed.
- Adjust the seasoning to taste and top with chopped basil before serving.
Notes
For added flavor, consider using fresh garlic instead of powdered.
Serve with a side of rice or pasta for a more filling meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entrees
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg