• Beef Tomato Zucchini Rice Bowls plated and ready to serve, showing cups brown rice, tbsp olive oil, and lb 90% lean ground beef.
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Beef Tomato Zucchini Rice Bowls

Beef Tomato Zucchini Rice Bowls

4 Servings
15 min Prep
20 min Cook
35 min Total
Dinner Beef Skillet Easy Balanced Meals
Meal Launch Base Library

Ingredients

  • 2 cups cooked brown rice
  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 small yellow onion, diced
  • 2 medium zucchini, cut into half-moons
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 (14.5 oz) can diced tomatoes, drained
  • 3 cups baby spinach
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Warm the 2 cups cooked brown rice according to package directions or in the microwave.
  2. Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking up the beef, until no pink remains and it reaches 160°F. Drain excess grease if needed.
  3. Add the zucchini and cook for 4–5 minutes, until lightly browned.
  4. Stir in the minced garlic, 1 tsp Italian seasoning, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Cook for 30 seconds.
  5. Add the drained tomatoes and 3 cups spinach. Cook for 2–3 minutes, until the spinach wilts and the mixture is hot.
  6. Divide the brown rice among 4 bowls. Top with the beef mixture and 1/3 cup Parmesan.
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