Ground Beef w/ Zucchini & Cherry Tomatoes

OK this is one of those easy, throw-it-together meals that hits every time- hearty, flavorful, and packed with veggies. It’s almost as effortless as that awful quality photo I’m using for this blog post lol. I’ve been making this nonstop for lunch trying to hit those protein goals while simultaneously taming my zucchini & cherry tomato teaming garden! It’s quick, healthy and comes together in one pan (bless). Measurements below are estimates, feel free to tweak to your liking. Enjoy!! 😋

Ingredients:

• 1 lb ground beef

• 2–3 tbsp olive oil (divided)

• Salt and freshly ground pepper, to taste

• 1 tsp Italian seasoning

• 1/2 yellow onion, diced

• 2–3 cloves garlic, minced

• 2 medium zucchinis, halved and sliced

• 1 heaping cup cherry tomatoes (halved if large)

• 1–2 tbsp coconut aminos (to taste)

• Cooked rice, for serving

Optional add-ons:

• Red pepper flakes for a little kick

• Fresh basil or parsley on top

Instructions:

Cook the beef:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground beef, season with salt, pepper, and Italian seasoning. Once the beef is mostly browned, stir in the diced onion and cook until softened and translucent, about 3–4 minutes. Remove everything from the pan and set aside.

Sauté the zucchini:
In the same pan, add another drizzle of olive oil and sauté the garlic for 30 seconds until fragrant. Add the zucchini and cook for about 5–6 minutes until tender and slightly golden.

Add the cherry tomatoes:
Toss in the cherry tomatoes and let them cook for 2–3 minutes until they begin to soften and burst a bit.

Combine and season:
Return the cooked beef and onion mixture to the pan and stir everything together. Add coconut aminos and mix well, letting everything simmer for another minute or so. Taste and adjust seasoning if needed.

Serve:
Spoon generously over a bowl of warm rice and dig in. It’s one of those meals that’s even better the next day.