Beef and Zucchini Dish
From Weight Watchers’ “In Season”
servings – 7 points
lb. extra lean ground beef
cups diced zucchini (about 3 small)
garlic cloves, minced
tsp. dried Italian seasoning
(8-oz.) cans tomato sauce
cup (4 ozs.) shredded reduced-fat-sharp cheddar cheese, divided
1/2 cups hot cooked rice
beef in a large nonstick skillet over medium-high heat until browned, stirring
to crumble. Drain well in a
Coat skillet with cooking spray, and place over medium-high heat. Add zucchini and garlic; sauté 5 minutes.
Add beef, seasoning, and sauce; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat.
Add 2/3 cup cheese; stir until cheese melts. Serve over rice. Sprinkle with remaining 1/3 cup cheese.