Ingredients:
1 lb ground beef
1 small to medium zucchini diced to 1/2" to 3/4" cubes
1/2 cup mushrooms (diced as above)
1 plum tomato (diced as above)
1/4 cup water
1/2 cup tomato sauce
4 cloves garlic finely chopped
1-2 T olive oil
grated parmesan or romano cheese
shredded cheddar / mozzarella / "pizza cheese"
Get everything cut. Heat a large frying pan, sauce pan, or Wok on high heat. Start browning the ground beef. Once you have a nice sear on most of the meat, add in the zucchini, mushrooms and garlic. Sprinkle in a small amount of black pepper and salt. Mix and continue to cook for a couple minutes.
Add the water and plum tomato, then cover. Turn the heat down and simmer for about 5 minutes. Add the tomato sauce and olive oil. Mix it all up and continue to simmer for 5-10 minutes to reduce and thicken the mix. Optionally, you can add a bit of carb-free thickener to get a saucier result. This latter is preferred if you intend to serve this over a low-carb pasta.
Turn off the burner and let it settle for five more minutes to thicken a bit more. Easiest to serve in bowls, but plates work as well. Sprinkle your favorite grated and/or shredded cheeses over the top.
Servings: 2
Carbs per serving: 6g
Low Carb Meat Recipes
Low Carb Vegetable Recipes
Lisa Shea's Library of Low Carb Books
