Ingredients
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1/2 lb lean ground beef
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4 garlic cloves, minced
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3/4 teaspoon salt, divided
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1/4 teaspoon pepper
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3 teaspoons olive oil, divided
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1 medium red onion, sliced
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2 medium zucchini, sliced
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1 medium green pepper, cut into 1-inch pieces
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1 (28 ounce) can diced tomatoes, undrained
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1 teaspoon red wine vinegar
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1 teaspoon dried basil
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1 teaspoon dried thyme
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hot cooked spaghetti
Instructions
- In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
- Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired.