Zucchini Pesto Beef Bowl

Recipe by: Brooke Haas

This Zucchini Pesto Beef Bowl from Coach Brooke is proof that healthy meals don’t have to be complicated. With just a few ingredients and one skillet, you’ll have a high-protein, veggie-packed dish that’s loaded flavor and perfect for busy weeknights.

Ingredients:

• 1 pound lean ground beef

• 1/3 cup diced shallot

• 2 cloves garlic grated or minced

• 1 teaspoon Italian seasoning

• 2 small zucchini diced

• 1 cup corn frozen or fresh

• 1/3 cup basil pesto

• 1 tablespoon balsamic vinegar

• Chopped basil for garnish

Instructions:

1. Heat a 12 inch skillet over medium-high heat. Drizzle in a little olive oil and add in the ground beef. Crumble and cook the ground beef for 2-3 minutes and then add in the shallots and garlic. Season with salt, pepper, and the Italian seasoning.

2. Cook for another minute until the shallots start to soften and the garlic is fragrant.

3. Push the ground beef mixture to one side of the skillet then add in the zucchini and corn. Season them with a little salt and pepper.

4. Continue to cook until the ground beef is cooked through and the zucchini is tender. Add in the pesto and balsamic vinegar and stir everything together.

5. Taste for seasoning then top with chopped basil. Serve immediately.

Macros Per Serving (makes 4 servings):

28g protein
15g carbohydrates
14g fat