Pescatarian Mediterranean Beef and Zucchini Skillet
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Learn more āIngredients
4 servings
- 1 Ā½ lb ground beef (85% lean)
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium zucchini (about 1 lb total), cut into Ā½-inch half-moons
- 1 medium carrot, finely diced
- Ā½ cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tbsp apple cider vinegar
- 1 tsp turmeric
- Ā½ tsp ground ginger
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt, plus more to taste
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout and no pink remains, about 7ā8 minutes, reaching an internal temperature of 160Ā°F (71Ā°C) on an instant-read thermometer. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent and the carrot begins to soften, about 5ā6 minutes.
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