Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium zucchini, quartered lengthwise and sliced into half-moons
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 cup beef broth
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil in your 12 inch skillet over medium high heat until it shimmers.
  2. Add the ground beef in a flat layer and sear undisturbed for 3 minutes until a brown crust forms. Note: Don't stir too early or you'll lose the sear.
  3. Break the beef apart with your spatula and cook for another 3-5 mins until no pink remains.
  4. Lower heat to medium. Stir in the diced onion and cook for 3-4 minutes until translucent.
  5. Add the minced garlic and cook for 60 seconds until fragrant.
  6. Toss in the zucchini slices, dried oregano, and smoked paprika, stirring for 1-2 mins until coated in beef drippings.
  7. Pour in the diced tomatoes and beef broth.
  8. Simmer uncovered for 5-7 minutes until the liquid reduces to a glossy glaze.
  9. Sprinkle the shredded cheddar over the top.
  10. Cover with a lid for 1 minute until the cheese is melted.