Ingredients
1/2 pound lean ground beef4 garlic cloves, minced3/4 teaspoon salt, divided1/4 teaspoon pepper3 teaspoons olive oil, divided1 medium red onion, sliced2 medium zucchini, sliced1 medium green pepper, cut into 1-inch pieces1 can (28 ounces) diced tomatoes, undrained1 teaspoon red wine vinegar1 teaspoon dried basil1 teaspoon dried thymeHot cooked spaghetti, optional
Preparation
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 beef mixture; heat through. Serve over spaghetti if desired.
