Zucchini, Meat Sauce and Shells

Three fantastic reasons why this dish is a success. 1. Let’s start with a one-pot-wonder, shall we? We are cooking your entire meal in one measly piece of cookware from soup to nuts. (Or pasta to ground beef in this case.)  2. The ingredient list. We’ve got lean ground beef with heart healthy olive oil and tomato sauce, fresh zucchini, onions, garlic and a very low dose pasta serving is all you need.  Now for the finale. We’ve got just five easy breezy, low-maintenance steps and this dish is ready in less than 30 minutes.


Zucchini, Meat Sauce and Shells

Serves – 4

1 pound grass-fed ground beef at least 80% lean
1 1/2 cup pasta shells
2-3 tablespoon olive oil
3-4 garlic cloves chopped
1 large yellow onion chopped
3 green zucchinis diced
1 teaspoon Goya (light) all-purpose seasoning (find in ethnic isle of Supermarket)
1 jar of your favorite low sugar/low sodium tomato sauce
Ground Parmesan cheese (optional)

Prepare pasta according to directions in large stockpot of Dutch Oven. When the pasta is done, wipe pot until thoroughly dry.

Heat olive oil and add onions and zucchini.  Cook 5-7 minutes until fragrant and tender. During the last minute of cooking, toss in the garlic.

If needed pour in 1 more tablespoon of oil and add in ground meat. Break up gently with a wooden spoon. Sprinkle in Goya seasoning.

Add in tomato sauce and bring to a boil. Let simmer over a low heat for another 10-15 minutes until the sauce starts to thicken.

Test for seasoning, add in cooked pasta combine all together.  Sprinkle with ground Parmesan cheese and serve!


nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com