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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SPICY BEEF ZUCCHINI SKILLET

From: Donna Sunderlin, DuBois, PA
Primary category: Entrees

From the cookbook: One Skillet Cooking   


Ingredients:

¾ pounds ground beef
4 cups chopped zucchini
1 cup chopped onion
2 garlic cloves, minced
2 T vegetable oil
½ tsp. crushed red pepper
¼ tsp. dried oregano
½ tsp. Italian seasoning
¼ tsp salt
2/3 cup Picante sauce
1 large tomato, peeled, seeded & chopped
½ cup Monterey Jack cheese, shredded
Directions:
In a large skillet, brown beef, then drain off fat. Add oil to beef, add zucchini, onion and garlic
and cook for 2 minutes. Add seasonings and stir. Now add picante sauce, cook and stir for 5
minutes or until vegetables are tender crisp. Add tomato, cook for a couple of minutes or until
heated through. Remove from heat and sprinkle with cheese. Serves 4.

ingredients(s): Monterey Jack cheese, Italian dry seasoning, ground beef, garlic clove, onion, oregano, tomato, zucchini,

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