5 servings (serving size: 1 cup beef mixture, 1/2 cup rice, and about 1 tablespoon cheese)
1 pound extra-lean ground beef
3 cups diced zucchini (about 3 small)
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
2 (8-ounce) cans tomato sauce
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 1/2 cups hot cooked rice
How to Make It
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
Wipe pan with paper towel. Coat with cooking spray; place over medium-high heat. Add zucchini and garlic; sauté 5 minutes. Add beef, seasoning, and sauce; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Add 2/3 cup cheese; stir until cheese melts. Serve over rice. Sprinkle with 1/3 cup cheese.