Italian Ground Beef

Italian Ground Beef
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 199.6
  • Total Fat: 9.7 g
  • Cholesterol: 47.9 mg
  • Sodium: 475.6 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 21.3 g

View full nutritional breakdown of Italian Ground Beef calories by ingredient
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Introduction

For soft solids bariatric diet For soft solids bariatric diet
Number of Servings: 5

Ingredients

    2 medium zucchini, peeled and chopped
    1/2 lb (which is 8 oz, or 1 cup) lean hamburger
    1/4 small onion
    1 clove minced garlic (optional)
    1 cup canned chopped tomatoes, with liquid
    1/2 cup (4 oz) fresh minced basil (set aside)
    1/2 cup (4 oz no or low fat ricotta (set aside)
    4 tbsp grated Parmeggiano Reggiano (if you can get it, if not use the shredded Parmesan from the supermarket. Do NOT use Parmesan from a green (or any other) can. This is crucial to the flavor. (set aside)
    Kosher or sea salt (very important to flavor--don't use regular Morton's) and freshly ground pepper to taste
    1 tbsp dried oregano
    Optional: 1 tbsp dried red pepper flakes

Directions

Chop the peeled zucchini and put into a microwaveable container with a tbsp of water. Since microwave times vary, I'm hesitant to give an exact time. Start with one minute and then check it. Keep going until the zucchini is soft and tender, but not mushy. Drain and dry with paper towels if needed and set aside. It should be moist but not wet.

Finely chop the onion and garlic, and then mix with the zucchini that you have set aside.

Heat a skillet and brown lightly salted and peppered hamburger with oregano, (and red pepper flakes if you are using them), breaking the hamburger into small pieces.

When hamburger is halfway done, add the reserved zucchini mixture and cook until the onion is clear and hamburger is done through. Add tomatoes and simmer for 10 minutes or until liquid simmers off. Add a bit of chicken stock to moisten if pan becomes too dry. When done, drain any excess fat/liquid and transfer mixture to a large bowl. The mixture should be moist but not wet.

Add ricotta and basil to bowl and toss with cooked mixture. Season to taste. Divide mixture into five one cup servings in small bowls, or small plates. Divide Parmesan evenly, to top each serving. Garnish with a small amount of minced basil over the top.


Number of Servings: 5

Recipe submitted by SparkPeople user DONNA4545.

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