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a low-carb dish - 41.0 g carbs total
8 servings at 5.1 g carbs per serving
| 24 oz | No Salt Added green beans |
| 1/2 C | chopped onion |
| one | green Bell pepper, chopped |
| one C | peeled and chopped zucchini |
| one lb | ground chuck |
| 8 oz | No Salt Added tomato sauce |
| one t | dried leaf basil, crushed |
| 1/2 t | dried thyme, crushed |
| 1/2 t | dried rosemary, crushed |
| 3 oz | finely grated Parmesan cheese |
In large pan over medium-high heat, cook ground beef, onion, and green pepper until meat is done.
Drain grease. Reduce heat.
Add green beans, tomato sauce, yellow squash, and seasonings to pan. Simmer 4 to 5 minutes. Do not overcook - don't let squash get mushy.
Top with Parmesan cheese and serve hot.
| Sodium content in milligrams | ||
| 24 oz | canned No Salt Added green beans | 53 |
| 1/2 C | chopped onion | 2 |
| one | green Bell pepper | 1 |
| one C | peeled and chopped zucchini squash | 4 |
| one lb | ground chuck | 308 |
| 8 oz | No Salt Added tomato sauce | 35 |
| 3 oz | finely grated Parmesan cheese | 774 |
| Recipe total = 1177 mg | ||
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