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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is from my Wok Cookery cookbook. Another good dish to use up that surplus of zucchini. I have been making this recipe for a long time and I think it is very good. We serve it over thick sliced crusty Italian bread. Ingredients:
1 tablespoon oil |
1 garlic clove, peeled, and minced more if desired |
1/2 cup chopped onion |
1 lb lean ground beef |
3 medium zucchini, trimmed, sliced at a 45 degree angle into thin ovals |
1 large ripe tomato, chopped |
2 tablespoons water, more if needed |
salt |
course ground pepper |
1/2 cup of grated parmesan cheese |
italian bread or cooked flat noodles |
grated parmesan cheese, if desired |
Directions:
1. Heat wok or large skillet. Add oil, garlic and onion. Fry over medium heat util limp. Add ground beef and coninue to stir until meat is no longer pink. Drain if desired. Stir in zucchini and tomato. Add water. Season to taste with salt and pepper. Cover and steam until zucchini is tender. Stir occasionally. Add additional water if mixture becomes to dry. Stir in 1/2 of grated parmasaen cheese. Serve with the Italian bread or flat noodles. I'm thinking they mean egg noodles. Serve addional cheese at the table.
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