Beef, Zucchini and Rice Neapolitan

Beef, Zucchini and Rice Neapolitan Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

The Beef, Zucchini, and Rice Neapolitan is a delightful dish that brings together the rich flavors of beef, the freshness of zucchini, and the comforting texture of rice, all enhanced with a blend of herbs and spices. This recipe is perfect for those who appreciate a hearty meal that is both nutritious and satisfying. It's a versatile dish that can be served on various occasions, from a simple family dinner to a more formal gathering.

History

The origins of Beef, Zucchini, and Rice Neapolitan can be traced back to the Mediterranean region, where the combination of meat, vegetables, and rice has been a staple for centuries. This recipe, in particular, draws inspiration from Neapolitan cuisine, known for its emphasis on fresh, high-quality ingredients and simple yet flavorful dishes. Over time, it has evolved and been adapted in various ways, but its core elements remain a testament to its Mediterranean roots.

Ingredients

1.5 lb (680 g) of lean ground beef
5 cups of sliced zucchini (about 1.5 lb or 227 g)
1 4 oz (113 g) jar of chopped pimientos (0.5 cup)
0.75 cup of chopped onion
1 4 oz (113 g) can of sliced mushrooms, drained
1 clove of minced garlic
0.5 tsp of salt
0.5 tsp of basil leaves
0.5 tsp of oregano leaves
0.13 tsp of ground black pepper
3 beef bouillon cubes
0.5 cup of dry red wine
3 cups of hot cooked rice

How to prepare

Cook the beef in a 10-inch skillet until the meat is no longer pink, stirring to crumble. Drain any excess fat.
Add the zucchini, pimientos, onion, mushrooms, garlic, salt, basil, oregano, pepper, bouillon cubes, and wine to the skillet.
Cover and simmer for 30 minutes, or until the zucchini is tender-crisp.
Serve the mixture over fluffy rice.

Variations

For a spicier version, add red pepper flakes or diced jalapeños to the beef mixture.
Substitute ground turkey or chicken for a lighter version.
Add other vegetables like bell peppers or eggplant for more variety.

Cooking Tips & Tricks

To ensure the best results when preparing this dish, consider the following tips:

- Use lean ground beef to keep the dish lighter and healthier.

- Sauté the beef until it's thoroughly browned to deepen the flavors.

- Slice the zucchini thinly and evenly for consistent cooking.

- Simmer the mixture gently to allow the flavors to meld together without overcooking the zucchini.

- Use freshly cooked rice for the best texture and taste.

Serving Suggestions

Serve this dish hot, with the beef and zucchini mixture generously ladled over a bed of fluffy rice. Garnish with fresh herbs like basil or parsley for an added touch of flavor and color.

Cooking Techniques

Browning the beef properly is key to developing the dish's deep flavors. Simmering the mixture with the lid on allows the zucchini to steam and become tender without losing its shape.

Ingredient Substitutions

Quinoa or couscous can be used in place of rice for a different texture.

- Fresh tomatoes can be used instead of pimientos for a fresher taste.

- Vegetable broth can replace beef bouillon cubes for a vegetarian version.

Make Ahead Tips

The beef and zucchini mixture can be prepared ahead of time and refrigerated for up to two days. Reheat gently before serving over freshly cooked rice.

Presentation Ideas

Serve in a deep dish or bowl to showcase the vibrant colors and textures of the ingredients. A sprig of fresh herbs on top adds a professional touch.

Pairing Recommendations

A light red wine, such as a Pinot Noir, complements the flavors of the beef and herbs. For a non-alcoholic option, a sparkling water with lemon provides a refreshing contrast.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a little water or broth if needed to prevent drying out.

Nutrition Information

Calories per serving

A serving of Beef, Zucchini, and Rice Neapolitan contains approximately 350 calories, making it a satisfying yet not overly heavy meal option.

Carbohydrates

This dish provides a balanced amount of carbohydrates, primarily from the rice and vegetables. A serving contains approximately 45 grams of carbohydrates, making it a good source of energy. The fiber from the zucchini also contributes to the overall carbohydrate content, aiding in digestion and satiety.

Fats

The lean ground beef used in this recipe keeps the fat content moderate, with a serving containing about 10 grams of fat. The majority of the fat is unsaturated, coming from the beef and the olive oil (if used for sautéing), contributing to heart health.

Proteins

Beef, Zucchini, and Rice Neapolitan is an excellent source of high-quality protein, with a serving providing approximately 30 grams. This makes it an ideal dish for muscle repair and growth, as well as for maintaining overall body function.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the zucchini and pimientos. It provides vitamin C, potassium, and iron, among others, contributing to immune function, muscle health, and energy production.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten (assuming gluten-free bouillon cubes and wine are used). However, those with specific food sensitivities should always check individual ingredient labels.

Summary

Overall, Beef, Zucchini, and Rice Neapolitan is a nutritious and balanced dish, offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a wholesome choice for a satisfying meal.

Summary

Beef, Zucchini, and Rice Neapolitan is a flavorful and nutritious dish that combines the best of Mediterranean ingredients and cooking techniques. It's a versatile recipe that can be adapted to suit various dietary needs and preferences, making it a valuable addition to any meal plan.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen in Naples. Maria was known for her delicious and authentic Italian dishes, and I had always admired her cooking skills.

As soon as I walked in, I could smell the aroma of garlic and tomatoes simmering on the stove. Maria greeted me with a warm hug and a smile, and then she handed me a glass of homemade limoncello. We sat at the kitchen table, sipping our drinks and chatting about life.

After a while, Maria got up and started rummaging through her pantry. She pulled out a bag of arborio rice, a pound of ground beef, and a basket of fresh zucchini. She laid out the ingredients on the counter and then turned to me with a mischievous glint in her eye.

"Have you ever tried my Beef, Zucchini and Rice Neapolitan?" she asked.

I shook my head, intrigued by the combination of flavors. Maria had a way of mixing unexpected ingredients together to create magic in the kitchen.

"Well, today is your lucky day," she said with a grin. "I'll teach you how to make it."

And so, Maria began to walk me through the recipe, explaining each step in detail. She showed me how to sauté the ground beef with onions and garlic until it was browned and fragrant. Then, she added in the chopped zucchini and let it cook until it was tender.

Next, Maria poured in a can of crushed tomatoes and a splash of red wine, along with some fresh basil and oregano from her garden. She seasoned the dish with salt and pepper, and then let it simmer on the stove until the flavors melded together perfectly.

While the dish cooked, Maria taught me about the history of Neapolitan cuisine and the importance of using fresh, local ingredients in Italian cooking. She shared stories of her own grandmother, who had passed down her recipes through generations, just as Maria was doing with me.

As the Beef, Zucchini and Rice Neapolitan bubbled away on the stove, Maria set a pot of water to boil and added in the arborio rice. She explained that risotto was a staple in Neapolitan cuisine, and that the creamy texture of the rice would complement the hearty beef and zucchini perfectly.

Finally, after the rice had cooked and absorbed all the flavors of the dish, Maria plated up two steaming bowls of Beef, Zucchini and Rice Neapolitan. She sprinkled them with freshly grated Parmesan cheese and a drizzle of olive oil, and then we sat down to enjoy our meal.

The first bite was pure bliss. The tender beef, the flavorful zucchini, and the creamy rice all came together in a symphony of flavors that danced on my tongue. I savored each mouthful, feeling grateful for Maria's generosity in sharing her recipe with me.

As we finished our meal, Maria poured us each another glass of limoncello and we sat back, content and satisfied. I knew that I would be making this dish for years to come, sharing it with my own family and friends just as Maria had shared it with me.

And as I left Maria's kitchen that day, with a full belly and a happy heart, I couldn't help but feel grateful for the gift of her friendship and her culinary wisdom. The Beef, Zucchini and Rice Neapolitan would forever hold a special place in my heart, a reminder of that warm summer day in Naples when I learned to cook with love and passion.