Tonight I invented a skillet pasta casserole, and since the major ingredients were leftover roast beef and zucchini, I'm calling it Roast Beef Ratatouille. Dessert was Crockpot Snack Mix, yogurt and fruit. (Not all in the same bowl, just on the table.)
This is an approximation of the main dish:
Roast Beef Ratatouille
Small amount olive oil
Small amount (2 cups?) chopped cooked beef
Half a dozen fresh mushrooms
2 garden zucchini, cut in fairly large chunks (so they didn't overcook)
A handful of garden cherry tomatoes
A third to half a cup of zucchini relish (I don't think regular pickle relish would be a good substitute)
A big spoonful of sour cream
Grated cheddar cheese
Hot pasta (rotini is good)
In a non-stick skillet, heat the oil and add the cooked meat and mushrooms. When the mushrooms start to release some juice, add the other vegetables and zucchini relish. Let cook gently until the vegetables are done but not mush, the tomatoes are popped, and the meat is heated through. Stir in a bit of sour cream (optional) and top with cheddar cheese (put the lid on and keep cooking until it's melted). Either serve with hot pasta, or (what I did) stir the cooked, drained pasta into the meat and vegetables to soak up some of the liquid.
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