Zucchini Western Style

This old tried and true recipe came from my grandmother, Edna. She holds a special spot so close to my heart.  Her husband, my grandfather, died at 72 and as a young child I spent many nights with her after his death. I didn’t realize it at the time, but she was lonely and did not want to be alone in her big country home. I have such sweet memories of sleeping under sheets that had been washed in homemade lye soap and hung outside to dry. I can still recollect that fresh clean homespun smell! In fact, as a young mother, I learned how to make homemade soap, so I could replicate that soothing memory!

This recipe feeds 10-12 people. It is a very inexpensive dish and freezes quite well. It is very nutritious with whole grain brown rice and lots of veggies.

Assemble your ingredients of ground beef, zucchini, celery, onion, tomatoes, sour cream, WOR sauce and oil. I discovered a red bell pepper in my fridge drawer that I also added to the mix. (after photo!) The sour cream used here is dairy-free substitute, but regular works fine also.

Begin by cooking your rice. I use long grain brown rice and I started with 3 c. of water, 1 1/2 c. rice and 1 t. salt. Bring to boil, cover and continue cooking until just tender. (about 30 minutes)

Chop veggies and sauté in 2 T. olive oil.

I used Garlic Gold which is olive oil with garlic infused in it. I like to caramelize some of the veggies as they sauté. Remove from pan and brown one pound of lean ground beef.

After it is browned, I drain it well.

Add tomatoes and veggies to beef.

Cook over medium high heat and add rice, 3 T. WOR sauce and salt and pepper to taste.

Reduce heat and continue cooking over a low simmer while mixture thickens.  (about 15 minutes) The last 5 minutes, stir in  1/2 c. sour cream. Serve with a garnish of sour cream and chopped parsley.

I still had a few of my Butternut Squash Dinner rolls in the freezer to complete our  meal.

Zucchini Western Style

1# ground beef
1/2  c. onion, chopped
1/3 c. celery, chopped
1/2 c. red pepper, chopped
1 clove garlic minced (if I use Garlic Gold, I omit this)
2 T. Garlic Gold oil (can use regular olive oil plus garlic clove)
2  small zucchini, chopped
28 oz. can diced tomatoes (of course Grandma used her home-canned tomatoes)
2 c. cooked whole grain brown rice (I am pretty sure Grandma used instant white rice)
3 T. Worcestershire sauce
Salt & pepper to taste
½ c. sour cream

Prepare rice according to package directions. Sauté veggies in 2 T. oil until soft. Brown meat; drain well. Add tomatoes, veggies, rice,  Worcestershire sauce, salt and pepper to meat. Cover and simmer 15 minutes or until mixture thickens. The last few minutes add sour cream to meat mixture. I have also made this recipe without the sour cream, and it tastes almost as good.