Ground Beef Zucchini Skillet

This one-pan ground beef skillet has become my go-to solution for busy weeknights when I need something nutritious yet satisfying on the table quickly. The combination of lean protein, vibrant vegetables, and warming spices creates a meal that feels both comforting and nourishing.

I first created this recipe during a particularly hectic week when I needed to clean out my refrigerator. What started as a simple kitchen cleanout turned into one of my family's most requested meals, especially on nights when we need something hearty without the fuss.

Ingredients

• Lean ground beef: provides excellent protein while keeping the dish less greasy. Look for 90/10 or 85/15 for best results
• Sweet potatoes: add natural sweetness and hearty texture. Choose firm ones with smooth skin for best results
• Zucchini: brings freshness and lightness to balance the dish. Select medium sized ones for optimal flavor
• Yellow onion: creates the aromatic foundation. A medium onion provides just the right amount
• Fresh garlic cloves: add essential depth. Always use fresh over jarred for better flavor
• Olive oil: helps vegetables caramelize. Extra virgin adds subtle flavor
• Ground cumin: provides earthy warmth. Toast briefly before adding for enhanced aroma
• Paprika: adds mild sweetness and beautiful color. Spanish varieties work particularly well
• Chili powder: brings optional heat that can be adjusted to taste
• Salt and pepper: enhance all other flavors. Kosher salt works best
• Fresh parsley: brightens the finished dish. Italian flat leaf variety has more flavor than curly

Step-by-Step Instructions

Cook Sweet Potatoes:

Heat your largest skillet over medium heat until you can feel warmth hovering your hand above it. Add olive oil and swirl to coat the entire surface. Add sweet potato cubes in a single layer as much as possible and let them cook undisturbed for 3 minutes before stirring. Continue cooking for 10 minutes total, stirring occasionally until they develop golden edges and yield easily when pierced with a fork. The key is patience here to develop flavor.

Brown the Ground Beef:

Using the same skillet after removing sweet potatoes, add the ground beef without additional oil. Break it into small pieces using a wooden spoon or spatula. Cook until no pink remains, about 6 minutes, stirring frequently. The browning creates essential flavor compounds that make the dish more savory. Once browned, drain excess fat if needed but leave a little for flavor. Add all seasonings directly to the meat and stir well to coat every piece.

Add Vegetables:

Add diced onion and minced garlic directly to the seasoned beef. Cook until onions become translucent and garlic becomes fragrant, about 2 minutes. Be careful not to burn the garlic as it will turn bitter. Add zucchini and reserved sweet potatoes back to the pan, gently folding everything together. The residual heat will cook the zucchini perfectly while maintaining its bright color and slight crunch.

Final Touch:

Taste and adjust seasonings as needed. A pinch more salt often brings all flavors into focus. Remove from heat and sprinkle generously with fresh chopped parsley. The contrast of bright herbs against the colorful vegetables creates visual appeal while adding a fresh flavor note to finish the dish.

Aggiungi ai preferiti

Make Ahead Options

This skillet meal actually improves in flavor after a day in the refrigerator, making it perfect for meal prep. Cook everything as directed but wait to add the fresh parsley until just before serving. Store in airtight containers in the refrigerator for up to 4 days or freeze individual portions for up to 3 months. When reheating, add a tablespoon of water or broth to maintain moisture and heat gently in a covered skillet or microwave.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Ground turkey or chicken works beautifully in place of beef for a lighter option. Red bell peppers can replace or supplement zucchini for additional color and sweetness. Regular potatoes can substitute for sweet potatoes if preferred, though cooking time may vary slightly. For additional vegetables, spinach or kale can be stirred in during the final minutes of cooking until just wilted.

Serving Suggestions

While completely satisfying on its own, this versatile skillet can be customized for different dietary needs. Serve over cauliflower rice for an extra vegetable boost or with a simple side salad dressed with lemon and olive oil. For family members needing more carbohydrates, this pairs beautifully with quinoa or brown rice. A dollop of guacamole or sliced avocado adds healthy fats and creaminess that complements the spices perfectly.

Aggiungi ai preferiti

My favorite thing about this recipe is how the sweet potatoes develop caramelized edges that create little pockets of sweetness throughout the dish. My husband who typically dislikes sweet potatoes always cleans his plate when I make this skillet dinner.

Domande frequenti sulla ricetta

→ Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes work well too. Just note they may need slightly more cooking time to reach the same tenderness.

→ Is this dish good for meal prep?

Absolutely. It keeps well in the fridge for up to 4 days and actually gets more flavorful as it rests.

→ What can I serve with this skillet?

Try a fresh green salad, steamed veggies, or a side of quinoa or brown rice to round out the meal.

→ Can I make this without meat?

Yes, swap the ground beef for lentils or plant-based crumbles for a vegetarian version.

→ What are alternatives to zucchini?

Bell peppers, eggplant, or green beans are great substitutes if you’re out of zucchini.