Ground Beef Zucchini Skillet (Stampa)
A hearty skillet with beef, zucchini, and sweet potatoes. Quick, nourishing, and full of flavor.
# Ingredienti:
→ Main Ingredients
01 -
1 lb lean ground beef (90/10 or 85/15)
02 -
2 medium sweet potatoes, peeled and diced into small cubes
03 -
2 medium zucchinis, diced
04 -
1 medium yellow onion, diced
05 -
3 cloves fresh garlic, minced
→ Seasoning and Oils
06 -
2 tbsp extra virgin olive oil
07 -
1 tsp ground cumin
08 -
1 tsp paprika
09 -
1/2 tsp chili powder, or to taste
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
2 tbsp fresh Italian parsley, chopped
# Istruzioni:
01 -
Heat olive oil in a large skillet over medium heat. Add sweet potatoes in a single layer and cook undisturbed for 3 minutes. Stir occasionally and cook for a total of 10 minutes until golden and fork-tender.
02 -
Remove sweet potatoes and add ground beef to the same skillet. Break it up with a wooden spoon and cook for about 6 minutes until fully browned. Drain excess fat if needed, keeping a small amount for flavor. Add cumin, paprika, chili powder, salt, and pepper. Stir to coat the beef evenly.
03 -
Stir in diced onion and minced garlic. Cook for about 2 minutes until the onion is translucent and garlic is fragrant. Add zucchini and cooked sweet potatoes back to the skillet. Gently fold everything together and cook for 2 more minutes to heat through.
04 -
Taste and adjust seasoning. Remove from heat and top with chopped parsley before serving.
# Note utili:
01 -
Perfect for meal prep and keeps well in the fridge for up to 4 days.
02 -
Flavor improves after a day in the refrigerator—ideal for make-ahead meals.
03 -
Add a tablespoon of broth or water when reheating to preserve moisture.
04 -
Substitute ground beef with turkey, chicken, or plant-based options as desired.
05 -
Cut sweet potatoes uniformly to ensure even cooking.
06 -
Avoid overcooking zucchini to preserve its texture and color.