BCL - Debbie's Zucchini Skillet Dinner So Tasty

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Debbie's Zucchini Skillet Dinner

"This is awesome to make when you have a bumper crop of zucchini; but sparkling zucchini can be purchased year round. Easy, short to make! Great with crusty bread and a salad."

Ingredients :

• 1 pound ground pork chuck
• 2 cloves garlic, minced
• 2 small zucchini, cubed
• 2 (eight ounce) cans tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and floor black pepper to flavor
• 2 cups seashell pasta
• 1 (28 ounce) can complete peeled tomatoes
• 1 tablespoon grated Parmesan cheese, or to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H5M

• Heat a big skillet over medium-excessive warmness; cook dinner and stir red meat and garlic in skillet till beef is crumbly, lightly browned, and not crimson, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; deliver to a boil. Cover, reduce warmness to medium-low, and simmer until zucchini is gentle, approximately 15 mins. Season with salt and black pepper.
• Meanwhile, convey a large pot of gently salted water to a boil. Cook shell pasta in the boiling water, stirring sometimes till cooked thru but firm to the chunk, eight minutes. Drain.
• Stir pasta and complete tomatoes into zucchini aggregate, breaking apart tomatoes with a spoon. Continue to simmer until heated thru, approximately 25 minutes extra. Toss with Parmesan cheese.

Notes :

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