Sautéed Beef with Squash Medley

Servings 4 servings


  • 4 tablespoons olive oil divided
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 1/2 pounds lean ground beef
  • 2 tablespoons dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 2 medium zucchini finely chopped
  • 2 medium yellow squash finely chopped
  • 4 plum tomatoes de-seeded and finely chopped*, Roma


  • Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Add onion; cook for 3 minutes or until translucent. Add garlic; cook for 1 minute. Add ground beef; season with the oregano, salt and pepper then cook, breaking up with a wooden spoon, until browned. Remove from pan and set aside.
  • Heat remaining 2 tablespoons of oil in the skillet. Add zucchini, yellow squash and tomatoes; season to taste with salt and pepper then cook and stir for 8 minutes or until vegetables start to soften. Return ground beef to the pan; stir to combine. Continue to cook for 5 minutes, to allow the flavors to combine. Check for seasoning and serve.
  • *To de-seed a tomato, simply cut in half and squeeze the seeds out over a bowl or your sink. You can do so over a sieve on top of a bowl in order to separate the seeds from the juice. You can then add the juice to the recipe even if no liquid is called for.


LC SERVING SUGGESTION: Serve a big spinach salad on the side.
SERVING SUGGESTION: Add some garlic bread sticks.
KOSHER: Make sure ground beef is certified kosher.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving: 628 Calories; 49g Fat; 33g Protein; 13g Carbohydrate; 5g Dietary Fiber; 128mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 Vegetable; 7 Fat. Points: 17
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