This colorful skillet dinner celebrates the flavors of summer. It includes tender zucchini, sweet cherry tomatoes, and savory grass-fed beef. Everything is topped with a sprinkle of Parmesan. It’s simple, fresh, and full of garden goodness 🍅
Ingredients:
- 1 lb grass-fed ground beef
- 1 medium zucchini, sliced and quartered
- 1 medium yellow squash, sliced and quartered
- 1/2 red onion, chopped
- 2 small jalapeños, chopped (remove seeds for less heat)
- 2 cups cherry tomatoes, halved
- 2 Tbsp olive oil
- Italian seasoning or oregano, to taste
- Sea salt and black pepper, to taste
- Parmesan cheese, for topping
Optional Creamy Jalapeño Drizzle
- 1/2 cup heavy cream
- 1 small jalapeño, finely chopped
- 1 tsp olive oil
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, season lightly with salt and pepper, and cook until browned. Remove from skillet and set aside.
In the same skillet, add the remaining olive oil, zucchini, yellow squash, red onion, and chopped jalapeños. Sauté until vegetables are tender, about 5–7 minutes.
Add the cherry tomatoes and cook just until softened, stirring gently. Season everything with Italian seasoning (or oregano), more salt, and pepper to taste.
Return the cooked beef to the skillet and stir to combine, letting all the flavors meld for a few minutes.
Serve hot, topped generously with Parmesan cheese.
Optional Creamy Jalapeño Drizzle
In a small pan, heat olive oil over low heat. Sauté chopped jalapeños until softened. Add heavy cream and simmer for a few minutes until slightly thickened. Spoon over your plated dish for a spicy, creamy finish.
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