This dinner in a bowl has the comforting classic flavors of burger night, without the bun! Instead we’ve topped zucchini ribbons with browned hamburger that’s crumbled and cooked with diced onion and sliced mushrooms. Jazz it up with classic burger accompaniments: chopped tomatoes, red onions and pickles! To finish it, simply drizzle on Tessemae’s Classic Ranch.
1 tablespoon avocado oil or ghee
1 pound lean ground beef
1 large onion, diced
8 ounces mushrooms, sliced
1 teaspoon salt
¼ cup Tessemae’s Unsweetened Ketchup
2 medium zucchini
1 large tomato, diced
½ cup whole30 compliant pickles
2 tablespoons minced red onion
½ cup Tessemae’s Classic Ranch
Freshly ground pepper to taste
- Heat oil or ghee in a large skillet over medium high heat. Add beef, onion, mushrooms and salt and cook, breaking up the beef and stirring often until the beef is no longer pink and the liquid from the mushrooms has cooked off, about 12 minutes. Remove from the heat and stir in Tessemae’s Unsweetened ketchup.
- Trim ends off zucchini. Peel into long wide strips with a vegetable peeler. Omit the seedy centers of the zucchini if desired. Divide zucchini ribbons among four large wide bowls.
- Top zucchini with the beef mixture, tomatoes, pickles and onions. Drizzle with Tessemae’s Classic Ranch dressing and season with pepper.