Hamburger Skillet Oreganato

Contributed by Scotta Callister


This recipe comes from a cookbook on her shelf, “The International Slim Gourmet Cookbook” by Barbara Gibbons
1 lb. lean ground beef
2. C. plain tomato juice
2 Tbs. Chianti or any dry red wine
1 large onion, sliced
2 medium zucchini, thinly sliced
1 Teas. oregano or Italian seasoning
1/2 Teas. fennel seeds (or try nutmeg)
Garlic salt and freshly ground pepper to taste
2 Tbs. grated sharp Romano cheese


Spray a large nonstick skillet or electric frying pan with cooking spray for no-fat frying. Flatten the ground meat in the skillet over high heat. When under side is brown, break up into chunks and turn over. Continue to cook until chunks are well browned. Drain off any fat carefully.

Add remaining ingredients except cheese. Cover and cook five minutes. Uncover and continue to cook until all liquid has evaporated, leaving a thick tomato sauce. Sprinkle on cheese and serve straight from the skillet. Makes four servings, about 220 calories each.