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    Home » Balsamic Beef With Zucchini

    Balsamic Beef With Zucchini

    Updated: Jun 12, 2023 by Veronica Noone · This post may contain affiliate links · 4 Comments

    balsamic beef with zucchini pin

    I am between summer trips at the moment so my kitchen has seen busier days. Last week I took the boys on our yearly mother-sons adventure (click here for photos and a  recap) and next week we head to the Jersey Shore for our annual week at the beach.

    I love summer!

    Right now I'm in my clean-out-the-fridge mode trying to use up perishables before we leave. The boys wanted burgers for dinner but I wasn't in the mood. So I used two aging zucchinis and the ground beef I defrosted for them to whip myself up a fun dinner.

    The result was a tasty bowl of awesome. Especially after I topped it with a touch of feta and chives from my herb garden.

    This idea could work with any ground meat; I just happened to have the beef on hand.

    Ingredients

    • 1 pound lean ground beef
    • 2-3 cloves of garlic
    • 1 tablespoon dried oregano
    • 2 medium zucchini, chopped (totaling about 600g)
    • 2 tablespoon balsamic vinegar
    • Kosher salt
    • Feta cheese and chives for garnish

    Instructions

    Brown the beef in a large skillet over medium-high heat with the garlic, oregano and a healthy pinch of salt.

    While the beef is browning chop the zucchini. I quartered them longwise and then cut into chunks like this.

    Once the beef is browned, remove from the skillet and set aside. Add the chopped zucchini to the warm skillet and saute until browned and slightly softened.

    The key is not to toss them too much. Let them be for about a minute, then toss. Then another minute then toss. This will let them caramelize a bit.

    After a few minutes add the beef back to the pan. Deglaze with the balsamic vinegar. Remove from heat and serve!

    I added about a half ounce of feta and some fresh chives on top. Easy, simple and tasty, you can't beat it.

    Interested in responsibly raised, grass-fed protein sources?  Check out ButcherBox! I've recently become an affiliate. They are a meat delivery service that provides 100% grass fed AND grass-finished beef. No hormones, no antibiotics, no feedlots, all pasture and sustainably raised.

    It’s pretty impressive and very convenient if you live in an area where finding high quality meats is hard.

    📖 Recipe

    balsamic beef with zucchini featured

    Balsamic Beef With Zucchini

    Elevate your weeknight dinner with this balsamic beef with zucchini recipe. It's healthy, and sure to satisfy even the pickiest eaters.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 9 minutes mins
    Cook Time 5 minutes mins
    Total Time 14 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 185 kcal

    Ingredients
      

    • 1 pound lean ground beef
    • 2-3 cloves of garlic
    • 1 tablespoon dried oregano
    • 2 medium zucchini chopped (totaling about 600g)
    • 2 tablespoon balsamic vinegar
    • Kosher salt
    • Feta cheese and chives for garnish

    Instructions
     

    • Brown the beef in a large skillet over medium-high heat with the garlic, oregano and a healthy pinch of salt.
      1 pound lean ground beef, 2-3 cloves of garlic, 1 tablespoon dried oregano, Kosher salt
    • While the beef is browning chop the zucchini. I quartered them longwise and then cut into chunks like this.
      2 medium zucchini
    • Once the beef is browned, remove from the skillet and set aside. Add the chopped zucchini to the warm skillet and saute until browned and slightly softened.
    • The key is not to toss them too much. Let them be for about a minute, then toss. Then another minute then toss. This will let them caramelize a bit.
    • After a few minutes add the beef back to the pan. Deglaze with the balsamic vinegar. Remove from heat and serve!
      2 tablespoon balsamic vinegar
    • I added about a half ounce of feta and some fresh chives on top. Easy, simple and tasty, you can't beat it.
      Feta cheese and chives for garnish

    Nutrition

    Calories: 185kcalCarbohydrates: 6gProtein: 26gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 70mgSodium: 85mgPotassium: 679mgFiber: 2gSugar: 4gVitamin A: 217IUVitamin C: 18mgCalcium: 51mgIron: 4mg
    Keyword Balsamic, Beef Recipe, Zucchini
    Tried this recipe?Let us know how it was!

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    1. Peggy

      July 08, 2016 at 7:49 pm

      This sounds like something I could make for dinner tomorrow. I have defrosted hamburger in the fridge that needs to be used. Along with the zuchinni maybe add some canned or fresh corn. The additions are numerous. Love the addition of balsamic vinegar - my favorite, not so much the husband. After the horrendous week this country has endured, enjoy your time at the Jersey shore. We just got back from Depoe Bay, Oregon - it was heavenly!

      Reply
    2. Lisa Burke

      July 07, 2016 at 8:59 pm

      Have you ever ground your own meat? We switched over this year and we will not go back to packaged ground meat. I have an attachment on kitchen aid and do several pounds at a time. Until you grind up a chuck roast with a little bacon and make burgers you have not lived!!

      Reply
    3. BARBARA

      July 08, 2016 at 12:29 am

      Looks yummy! How long do we need to cook the beef because it's usually chewy? I'll try to make it. Thanks for your recipe

      Reply
      • Peggy

        July 08, 2016 at 7:51 pm

        Only brown the meat til it's no longer pink, breaking it up as it's browning. You don't need to brown it on high heat, medium is fine.

        Reply

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