I really enjoy eating zucchini. But, as everyone knows, there sure can be an abundance of it around when its in season. So, last week when one of our local farmers offered me an armload of zucchini and a big bunch of fresh dill I decided I needed to come up with a new use of both. I’m actually really excited about this recipe because it is really simple to make but has a lot of personality and freshness. It works well as a stand-alone entrée on a busy weekday night. It also gives you a bit of that “I’m eating pasta” feel without actually eating pasta. Enjoy!
Dill Zucchini with Beef
- 8 zucchini – 2 medium zucchini per serving, grated
- 1 lb ground beef – ¼ lb ground beef per serving
- 6 cloves garlic
- 6 tablespoons avocado oil
- 1 red onion, roughly chopped or slivered
- ½ cup chopped fresh dill, chopped and loosely packed
- Salt and pepper
- In a large skillet over medium heat, heat 3 tablespoons of oil.
- Add onion and garlic and sauté for 1 or 2 minutes.
- Add ground beef and cook for several minutes until the beef is just cooked through.
- Add salt and pepper to taste.
- Add zucchini and drizzle with remaining oil. Stir.
- Continue to cook for 10 to 15 minutes, stirring occasionally, until the water has been cooked out of the zucchini and portions of the zucchini have lightly browned.
- Add dill and stir.
- Taste and add salt and pepper if necessary.
- Serve hot.
Looking for an easy summertime dessert to go along with this easy summertime dinner? Try Primal Pinkberry-Style: Frozen Greek Yogurt served with fresh blueberries. Yum!