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Italian Herb Hamburger Stew with Zucchini and Tomatoes
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced into half-moons
  • 1 (14.5 oz) can diced tomatoes
  • 3 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
  • Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the oregano, basil, thyme, salt, and black pepper. Cook for 1 minute to wake up the herbs.
  • Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
  • Let the stew simmer uncovered for 15 minutes to blend the flavors.
  • Add the zucchini slices. Cook for 5 to 7 minutes until the zucchini is tender but not mushy.
  • Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Cool the stew fully before freezing so the zucchini keeps its shape better in storage. Reheat portions gently on the stove with a splash of broth if the mixture thickens too much after thawing. Skip the cheese if you plan to freeze the full batch and add it fresh when serving.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board