Beefy Vegetable Skillet
Two surprise ingredients, stuffing and Parmesan cheese, ensure that everyone will gobble up this dish and come back for more!
Ingredients
1 pound ground beef
0.5 teaspoon Italian seasoning
1 medium onion, chopped (about 1/2 cup)
2 medium zucchini, cut in quarters lengthwise and thinly sliced (about 3 cups)
1 can (14.5 ounces) diced tomatoes
2 cups Pepperidge Farm® Herb Seasoned Cubed Stuffing
2 tablespoons grated Parmesan cheese
0.5 teaspoon Italian seasoning
1 medium onion, chopped (about 1/2 cup)
2 medium zucchini, cut in quarters lengthwise and thinly sliced (about 3 cups)
1 can (14.5 ounces) diced tomatoes
2 cups Pepperidge Farm® Herb Seasoned Cubed Stuffing
2 tablespoons grated Parmesan cheese
Instructions
Season the beef as desired. Cook the beef and onion in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian seasoning.
Stir the zucchini and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the zucchini is tender. Remove the skillet from the heat.
Add the stuffing and cheese to the skillet and mix lightly. Cover and let stand for 5 minutes. Season to taste. Serve with additional cheese, if desired.
Stir the zucchini and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the zucchini is tender. Remove the skillet from the heat.
Add the stuffing and cheese to the skillet and mix lightly. Cover and let stand for 5 minutes. Season to taste. Serve with additional cheese, if desired.
Beefy Vegetable Skillet
Two surprise ingredients, stuffing and Parmesan cheese, ensure that everyone will gobble up this dish and come back for more!
Directions
Print
Season the beef as desired. Cook the beef and onion in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian seasoning.Stir the zucchini and tomatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the zucchini is tender. Remove the skillet from the heat.Add the stuffing and cheese to the skillet and mix lightly. Cover and let stand for 5 minutes. Season to taste. Serve with additional cheese, if desired.
Ingredients
1 pound ground beef0.5 teaspoon Italian seasoning1 medium onion, chopped (about 1/2 cup)2 medium zucchini, cut in quarters lengthwise and thinly sliced (about 3 cups)1 can (14.5 ounces) diced tomatoes2 cups Pepperidge Farm® Herb Seasoned Cubed Stuffing2 tablespoons grated Parmesan cheese
Herb Seasoned Meatloaves
This herb seasoned meatloaf recipe promise...
Triple Mushroom Beef Stroganoff
Using a variety of mushrooms adds interest...
Pan-Seared Beef Steaks with Garlic ...
This elegant dish is ready is less than 30...
Oven-Roasted Beet Soup with Orange...
Oven-roasted beets, parsnips and onion pr...