RECIPE: Zucchini Beef Skillet


Check out this Zucchini beef skillet from


Zucchini beef skillet is one of my favorite ways to prepare this summer vegetable. I am always looking for new ways to use up zucchini and this zucchini beef skillet meal is fast and easy. I just add some cornbread muffins to accompany this dish and it makes a meal. I love growing zucchini but one plant will almost produce enough to feed my family. I had a zucchini plant get half as big as my patio last year! They must love the soil in my yard. This zucchini beef skillet is good warmed over and will keep several days in the fridge. I love that you can use other fresh vegetables in this recipe from your garden. You can make this in winter using canned or frozen vegetables as well.


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 2 fresh tomatoes, peeled and chopped (You don’t have to peel the tomatoes, sometimes I do and other times I don’t)
  • 1 1/2 cups fresh or frozen corn
  • 2 tablespoons pimiento
  • 1 tablespoon dried parsley
  • 5 cups unpeeled thinly sliced zucchini (Can use yellow squash instead of zucchini or a mixture of both)
  • 1 package onion soup mix
  • 3/4 cup water


Brown beef, onion and green pepper in a large skillet. Drain. Add remaining ingredients. Cover and simmer 15 to 20 minutes until vegetables are tender. Makes 8 to 10 servings. Enjoy!

RECIPE: Veggie-Stack Pita Pockets

Check out this recipe for Veggie-Stack Pita Pockets from the Food Network.



Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.


Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Cook’s Note

Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child’s favorite cold cut sandwich.