Zucchini, summer squash, sweet peppers, eggplant, winter squash--your vegetable options are almost endless. Salsa Verde is a bright, fresh-flavored Italian parsley sauce that’s fantastic with beef, and balances the sweetness of the vegetables. Leftover Salsa Verde is a good thing! Use it on everything.
Makes 2 servings
8 ounces ground beef, shaped into 2 patties
Salt and freshly ground black pepper
2 to 3 medium zucchini, summer squash or other vegetables, sliced 1/2-inch thick on the diagonal
1 tablespoon olive oil, divided
1/4 teaspoon salt
Salsa Verde for serving
Set oven to broil. Generously season the burger patties with salt and pepper and set aside.
Spread the zucchini on a baking sheet with sides, drizzle with 2 teaspoons of the oil and sprinkle with salt. Broil, turning once, until tender and lightly browned. Remove from oven and put on a serving dish and top generously with Salsa Verde. (link)
Heat the remaining oil in a small, heavy skillet just large enough for both patties over medium-high heat. Cook 3 minutes per side for medium rare. Remove the patties from the pan and serve alongside the zucchini with more Salsa Verde.