This is a frugal recipe that is good for the summer because it is cooked on the top of the stove and uses some of the veggies you might have growing in the garden.
Garden Vegetables and Patty Medley
2 tablespoons olive oil
1 pound lean ground beef, formed into 4 patties
1 clove garlic, minced
1 medium-size zucchini, quartered lengthwise and sliced
1 large green bell pepper, chopped
1 medium-size onion, chopped
6 or 7 fresh mushrooms, sliced
1/2 teaspoon whole marjoram
1/2 teaspoon dill weed
1/4 teaspoon celery seed
3 medium-size tomatoes, chopped
3 tablespoons grated Parmesan cheese
In a large skillet over medium-high heat, heat 1 tablespoon oil and add patties. Brown well on both sides before turning heat to medium to cook almost to desired doneness. Remove patties set aside and keep warm. Heat remaining oil in skillet and add garlic, zucchini, green pepper, onion and mushrooms. Sprinkle with marjoram, dill weed and celery seed: saute for 5 minutes. Add tomatoes and salt and pepper to taste; continue to saute for 3 minutes, or until vegetables are tender crisp. Place meat patties on top of vegetables, cover and continue to cook for about 1 minutes or until meat is heated through. Remove patties to serving platter sprinkle with 1 tablespoon Parmesan cheese. Top with vegetables and sprinkle with remaining cheese. Makes 4 servings.
From Ground Beef Favorites by Babara Swift Brauer, 1981 Owlswood Publications