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Zesty Zucchini Recipe
|Lean ground beef||2 Pound|
|Salad oil||2 Tablespoon|
|Green pepper||1 Medium|
|Garlic||1 Clove (5 gm)|
|Canned whole tomatoes||12 Ounce, weighing around 1 pound|
|Lime juice||2 Tablespoon|
|Ground cumin seed||1⁄2 Teaspoon|
|Cornstarch||3 Teaspoon, blended with the water|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot cooked rice/Pasta||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2439 Calories from Fat 941
% Daily Value*
Total Fat 106 g163.5%
Saturated Fat 30.3 g151.4%
Trans Fat 0.5 g
Cholesterol 520 mg
Sodium 1553.2 mg64.7%
Total Carbohydrates 163 g54.2%
Dietary Fiber 25.7 g102.7%
Sugars 30 g
Protein 210 g421%
Vitamin A 96.8% Vitamin C 471.1%
Calcium 43.4% Iron 167.5%
*Based on a 2000 Calorie diet
Brown quickly over high heat in the oil in a large frying pan.
Set meatballs aside.
Discard all but 2 tablespoons of the pan drippings.
To the frying pan, add the celery, onion, green pepper, mushrooms, and garlic.
Cook over medium heat, stirring, until onion is limp.
Add zucchini, tomatoes and their liquid (break up tomatoes), lime juice, cumin, basil, oregano, and salt and pepper to taste Add meatballs, bring to a boil, reduce heat, cover, and simmer about 5 minutes or until zucchini is tender.
Stir cornstarch and water mixture into sauce and cook, stirring, until sauce is thickened.
Serve immediately over cooked rice or pasta