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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I got this recipe from I used yellow squash for the zucchini. I also used white rice for the brown. This recipe is a low calorie, low fat, one skillet meal. I think this is great when you are eating low carb. I really liked this recipe. Ingredients:
1/2 lb extra lean ground beef |
1 medium yellow onion, chopped |
7 ounces good seasons italian dressing |
1 medium zucchini, thinly sliced |
14 1/2 ounces italian-style diced tomatoes, undrained |
10 ounces frozen corn, thawed |
1 cup water |
1 1/4 cups minute brown rice, uncooked |
1/2 cup kraft 2% milk shredded reduced-fat mozzarella cheese |
Directions:
1. Brown meat in large nonstick skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in dressing mix. Reduce heat to medium-low. Add zucchini, tomatoes and corn; mix lightly. Cover; simmer 5 minutes.
2. Stir in water. Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff with fork.
3. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
4. Special Extra: Sprinkle with 2 tablespoons chopped fresh parsley just before serving.
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