Zucchini and Mushroom Stir-Fry with Ground Beef
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients
1 pound ground beef (lean)
2 medium zucchinis, sliced into half-moons
1 cup mushrooms, sliced (button or cremini)
1 small onion, diced
3 cloves garlic, minced
2 tablespoons soy sauce (low-sodium)
1 tablespoon olive oil
1 teaspoon ginger, grated
Salt and pepper to taste
Fresh parsley or green onions for garnish 
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the diced onion to the skillet and sauté for about 2 minutes, until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5 to 7 minutes. Season with salt and pepper.
Once the beef is browned, add the sliced zucchini and mushrooms to the skillet. Stir well and cook for about 5 minutes, or until the vegetables are tender but still crisp.
Pour the low-sodium soy sauce over the stir-fry. Mix everything together thoroughly and let it cook for another 2 minutes to blend the flavors.
Remove from heat and taste, adjusting the seasoning if necessary.
Serve hot, garnished with chopped fresh parsley or sliced green onions. Enjoy your healthy, diabetic-friendly dish.
