Steak something-or-other

A concoction I made up because it's easier than stuffed zucchini! Added bonus is that my kids all love it too.

Preheat large electric skillet.

Cut one large round steak into strips about 2" x 1/4". Cook in hot pan until browned, stirring occasionally. Season as desired (I like to use Tastefully Simple Seasoned Salt).

Add 12-16 oz sliced mushrooms, 1 large red onion quartered & sliced, and 4 small zucchini, halved and sliced. Stir together, cover and cook until zucchini is tender, about 10 minutes.

Serve with warmed, whole wheat tortillas.

Serves 4-6

Beef Garden Skillet

I usually make this in late summer, when all of my friends are bringing in their excess veggies. It's like having my own farmer's market. Since I never get all of the ingredients fresh at any one time, I'll mix in canned or frozen veggies as needed, so I'll include both here, except for the zucchini. There's always zucchini.

1 medium zucchini, halved and sliced
2 or 3 green onions, chopped (including greens) or 1 tbsp minced onion
2 cloves garlic, crushed or minced
2 or 3 ears of cooked corn, removed from cobs or (1) 16 oz bag frozen corn
3 beefsteak tomatoes diced or (1) 15 oz can of diced tomatoes, undrained
4 or 5 mushrooms slided or (1) 5 oz can of sliced mushrooms, drained
basil, oregano, salt and pepper to taste

Brown the beef in your skillet or dutch oven on medium heat. About halfway through the browning (about 3 minutes, or when the juices really start flowing from the beef), add the onion and garlic. Continue cooking until the beef is browned, and drain any excess liquid. Stir in zucchini, corn, tomatoes and mushrooms, let cook for a few minutes, then add salt, pepper, oregano and basil. Cover and lower heat to medium low, and let simmer for 10-15 minutes, or until zucchini is soft.

Serve with parmesan cheese and italian bread.

yeharr

Zucchini-Onion Frittata

I found this one on Cooking Light's website. I'm a Cooking Light whore and am proud of it! Frittatas are so very easy and naturally lend themselves to the whims of the cook's palate because so many ingredients can be substituted depending on what's in the fridge, the garden, the season, in general. Enjoy!

I'd suggest using a spring mix with a simple vinagrette of olive oil, lemon juice, sea salt, and pepper to round out a meal.

Ingredients
3 tablespoons butter

2 tablespoons vegetable oil

2 medium zucchini, thinly sliced

1 medium onion, cut in half and sliced

1/2 cup grated Parmesan cheese, divided

8 large eggs

1/4 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped fresh basil

Garnish: chopped seeded plum tomatoes

Preparation

Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.

Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.
Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish, if desired.

Lightened Zucchini-Onion Frittata:

Reduce butter to 1 tablespoon, and omit oil.

Sauté zucchini and onion as directed; remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture.

Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup lowfat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture.

Bake as directed; do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.
Yield
Makes 6 to 8 servings

Zucchini Meatloaf

for Ballon Pirate

ingredients:

1 1/4 pounds extra lean ground beef (or turkey or chicken - to taste)
1 cup coarsely grated zucchini
3/4 cup finely chopped onion
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 teaspoons dijon mustard - or plain yellow mustard if you don't have any dijon around

Preheat oven to 175C/350°F.

Mix ingredients well.

Put into bread pan or shape into loaf and put it onto some other baking surface...

Bake until done - probably around an hour.

Freely enjoy