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Zucchini and Red Bell Pepper Ratatouille with Ground Beef
Zucchini and Red Bell Pepper Ratatouille with Ground Beef

Zucchini and Red Bell Pepper Ratatouille with Ground Beef
A hearty and nutritious ratatouille featuring zucchini, red bell peppers, and ground beef.
Zucchini and Red Bell Pepper Ratatouille with Ground Beef
Ingredients:
1
Servings
  • 2
    item
    zucchini
  • 3
    item
    red bell pepper
  • 500
    g
    ground beef
  • 1
    item
    onion
  • 2
    clove
    garlic
  • 400
    g
    tomato
  • 2
    tbsp
    olive oil
  • 1
    tsp
    herbes de Provence
  • 1
    tsp
    salt
  • 0.5
    tsp
    black pepper
Preparation Time: 45 minutes
Zucchini and Red Bell Pepper Ratatouille with Ground Beef
Instructions:
  1. Chop the zucchini, red bell peppers, onion, and tomatoes into bite-sized pieces.
  2. Heat olive oil in a large pan over medium heat.
  3. Add chopped onion and garlic to the pan and sauté until translucent.
  4. Add ground beef to the pan and cook until browned.
  5. Stir in the chopped zucchini, red bell peppers, and tomatoes.
  6. Season with herbes de Provence, salt, and black pepper.
  7. Cover and simmer for about 20 minutes until vegetables are tender.
  8. Serve hot.
Nutrition Per Serving 1200 g Per 100g
Energy 675 kcal 56 kcal
Protein 40 g 3.3 g
Fibre 10 g 0.8 g
Salt 1.5 g 0.1 g
Sugar 15 g 1.3 g
Carbohydrates 50 g 4.2 g
Fat 40 g 3.3 g
  • 2
    item
    zucchini
  • 3
    item
    red bell pepper
  • 500
    g
    ground beef
  • 1
    item
    onion
  • 2
    clove
    garlic
  • 400
    g
    tomato
  • 2
    tbsp
    olive oil
  • 1
    tsp
    herbes de Provence
  • 1
    tsp
    salt
  • 0.5
    tsp
    black pepper
1
Servings
0

Chop the zucchini, red bell peppers, onion, and tomatoes into bite-sized pieces.

Heat olive oil in a large pan over medium heat.

Add chopped onion and garlic to the pan and sauté until translucent.

Add ground beef to the pan and cook until browned.

Stir in the chopped zucchini, red bell peppers, and tomatoes.

Season with herbes de Provence, salt, and black pepper.

Cover and simmer for about 20 minutes until vegetables are tender.

Serve hot.

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