Ingredients
Scale
- 1 lb Lean Ground Beef or Ground Turkey
- 2 Large Zucchinis, sliced into half-moons
- 1/2 Medium Onion, diced
- 2 Cloves Garlic, minced
- 1 cup Shredded Sharp Cheddar Cheese
- 1 teaspoon Smoked Paprika
- 1 teaspoon Italian Seasoning
- Salt and Pepper to taste
- 1 tablespoon Olive Oil or Avocado Oil
- Fresh Parsley for garnish (optional)
Instructions
- Start by washing the zucchinis thoroughly. Slice them into half-moon shapes about a quarter-inch thick. Dice your onion and mince the garlic cloves. Having everything ready before you turn on the stove ensures the cooking process goes smoothly and prevents any burning.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onions to the pan. Cook until the beef is fully browned and the onions are translucent. Use a wooden spoon to break the meat into small crumbles. Drain any excess grease from the skillet to keep the dish from becoming too oily.
- Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Add the sliced zucchini to the skillet. Toss everything together so the zucchini is well-coated in the spices and beef juices. Cover the pan with a lid and cook for 5 to 7 minutes, or until the zucchini reaches your desired level of tenderness.
- Once the zucchini is tender, remove the lid and sprinkle the shredded cheddar cheese evenly over the top. Turn off the heat and replace the lid for about 60 seconds to allow the cheese to melt into a gooey layer. Garnish with fresh parsley if desired and serve immediately while hot.
- Cook Time: 25 minutes