Beefy Vegetables

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Beefy Vegetables
4 servings
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1 pound of ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 ounces) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing (I used the crumbly kind)
2 tablespoons grated Parmesan cheese

Cook beef and onion in 12-inch skillet over medium-high heat until well browned, stirring to separte meat. Pour off fat.

Stir zucchini and tomatoes in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender. Remove from heat.

Add stuffing and cheese to skillet and mix lightly. Cover and let stand 5 minutes. Serve with additional cheese, if desired.

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