Zucchini Skillet
Submitted by granny on November 12, 2008 at 6:14 pm

This recipe was originally published in a "Healthy Exchanges" newsletter. I've altered it a little to suit our tastes. This is quick to make and very tasty, plus it gives you a couple of servings of vegetables as well as meat. I usually serve it with cornbread and a green salad with Italian dressing.
PS: You can also make this skillet dish with frozen zucchini.

8 ounces lean ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 garlic cloves, minced
2 cups zucchini, sliced
16 ounces canned tomatoes, diced
8 ounces tomato sauce
1 teaspoon basil
1 teaspoon Italian seasoning

Sauté meat, green pepper, onion, and garlic in a large skillet. Add other ingredients and mix well to combine. Bring to a boil, cover, lower heat, and simmer for 20 minutes or until zucchini is tender. Pass grated parmesan cheese at the table to sprinkle on top.