Loaded with fresh seasonal produce, this easy, one-pot recipe is a simple and healthy dish that the whole family will love! Serve with rice, pasta, or your favorite bread. You will find grass-fed ground beef, fresh corn, zucchini, tomatoes & cherry tomatoes, garlic, and fresh basil at the market this week!
- 2 teaspoons olive oil
- 1 lb. lean ground beef (I used 93% lean)
- ½ cup diced onion
- 2 teaspoons minced fresh garlic
- 10 ounces frozen corn kernels (or 2 cups fresh corn kernels)
- 1 medium zucchini (about ½ lb. total), diced
- 1 cup seeded and diced tomato or 1 cup halved cherry tomatoes
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil leaves)
- 1 ½ teaspoons chopped fresh thyme leaves (or ½ teaspoon dried thyme leaves)
- 1 tablespoon salted butter
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- Optional garnish: grated Parmesan cheese; additional fresh herbs
Heat oil in a large skillet over medium-high heat. Add the beef, onion, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Cook until the beef is no longer pink (breaking up the meat as it cooks), about 5-7 minutes. Drain.
Reduce heat to low; stir in corn, zucchini, tomato, basil, thyme, butter and Worcestershire sauce. Cover and cook, stirring occasionally, for about 10 more minutes (or until the vegetables are tender). Season with additional salt and pepper, to taste. Garnish with cheese and additional fresh herbs.
You can play around with the spices that you use by adding more seasoning for stronger flavor; by mixing up the herbs and using parsley, cilantro, rosemary, or oregano (for example); or by including cayenne or crushed red pepper flakes for a little bit of kick.
Additional spices that go well with ground beef include curry powder, mustard powder, cinnamon and cumin. Just taste as you go and adjust to suit your preferences.
You can swap out the beef for an equal amount of ground turkey.