Cooking Instructions

• I start by heating 2 teaspoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, I add 1 pound of lean ground beef, along with ½ cup diced onion, 2 teaspoons minced fresh garlic, ½ teaspoon salt, and ¼ teaspoon pepper. I break up the meat with a wooden spoon as it cooks, stirring occasionally until the beef is fully browned and no longer pink, which usually takes about 5 to 7 minutes. Then, I drain any excess fat to keep the dish light and clean-tasting.
• After reducing the heat to low, I stir in 10 ounces of frozen corn kernels (or fresh if available), 1 diced medium zucchini, and 1 cup of seeded and diced tomatoes (or halved cherry tomatoes). Next, I add 1 tablespoon chopped fresh basil and 1 ½ teaspoons chopped fresh thyme leaves, plus 1 tablespoon salted butter for richness and 2 teaspoons Worcestershire sauce to deepen the flavor.
• Once the vegetables are tender, I taste and adjust the seasoning, adding more salt and pepper if needed. The Worcestershire sauce adds a subtle umami punch, while the fresh herbs brighten the whole dish. At this point, I sometimes sprinkle on a bit of freshly grated Parmesan cheese or extra herbs to finish it off beautifully.