Ingredients

Scale

1 lb lean ground beef
2 medium yellow squash, sliced
1 small zucchini, sliced
1/2 red onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 bell pepper, diced
1 cup diced tomatoes (no salt added)
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/4 cup fresh parsley, chopped

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Instructions

Heat olive oil in a skillet over medium-high heat.
Add beef and cook until browned (5-7 minutes).
Add garlic, onion, and bell pepper; sauté for 4 minutes.
Toss in sliced squash and zucchini; cook for 8 minutes.
Stir in tomatoes, Italian seasoning, salt, pepper, and paprika.
Simmer gently for 5 minutes until squash is tender.
Garnish with fresh parsley before serving.

Notes

Use olive oil for a healthier fat base instead of lard.
Swap yellow squash with zucchini or pattypan squash.
Meal prep: Store in airtight containers for up to 3 days.

Author: Emilia
Prep Time: 15
Cook Time: 20
Category: Meals
Method: Skillet
Cuisine: American
Diet: Low Carb

Nutrition

Serving Size: 1 cup
Calories: 280
Fat: 16g
Carbohydrates: 8g
Fiber: 3g
Protein: 22g