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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2		ground lean	265.2006	0.0	52.2921	6.0973
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
salt	3/4	teaspoon	divided	-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
red onion	1		sliced	44.0	10.274000000000001	1.21	0.11
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
green pepper	1		cut	23.8	5.5216	1.0234	0.2023
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
spaghetti			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.