Wholesome Ground Beef Zucchini Skillet

Looking for a quick dinner that won’t leave you with a pile of dishes? This ground beef zucchini skillet has become my go-to on busy weeknights. I started making it when my kids were little and needed something healthy on the table fast – but not so “healthy-looking” that they’d turn up their noses.

What I love about this skillet meal is how everything comes together in one pan. I usually chop the zucchini while the beef browns, and before I know it, dinner’s ready. No fancy ingredients, no complicated steps, just good food that fills everyone up. Plus, it’s a great way to sneak some vegetables onto my family’s plates without any complaints.

If you’re trying to use up summer zucchini or just want something simple and filling, this recipe hits the spot. I often make extra and pack it for lunch the next day – it reheats beautifully, and somehow it tastes even better.

What Kind of Ground Beef Should I Use?

For a skillet dish like this, you’ve got several options when it comes to ground beef, and each will give you slightly different results. An 80/20 blend (that’s 80% lean meat, 20% fat) is ideal since it provides enough fat to keep the meat juicy while cooking but won’t make your dish too greasy. If you prefer leaner meat, 90/10 will work too, though you might want to add a touch more olive oil to prevent the meat from drying out. When shopping, look for beef that’s bright red in color and avoid any packages with excessive liquid at the bottom – this usually means the meat isn’t as fresh as it could be. If you’re buying from the butcher counter, don’t be shy about asking them to grind a specific cut for you – chuck is particularly good for this type of dish.

Options for Substitutions

This skillet meal is super adaptable and there are plenty of ways to switch things up:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or pork. For a vegetarian version, try crumbled tempeh or a plant-based ground meat substitute – just cook it a bit less time than you would meat.
• Zucchini: Yellow summer squash works perfectly in place of zucchini. You could also use diced eggplant or bell peppers – just make sure to adjust cooking time as needed since eggplant takes a bit longer to cook.
• Sweet potato: Regular potatoes, butternut squash, or carrots are good alternatives. If using regular potatoes, they’ll need about the same cooking time, while carrots might need an extra few minutes to become tender.
• Smoked paprika: Regular paprika works fine here – you’ll just miss some of that smoky flavor. You could add a tiny dash of cumin (about 1/4 teaspoon) to make up for the smokiness.
• Fresh parsley: Any fresh herbs will work great here – try cilantro, basil, or even fresh chives. If you don’t have fresh herbs, you can skip them or use 1 teaspoon of dried herbs instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking a zucchini skillet is dealing with excess moisture – zucchini releases a lot of water during cooking, which can make your dish watery instead of nicely browned, so be sure to cook it on medium-high heat and avoid overcrowding the pan.

Another common mistake is adding all ingredients at once – sweet potatoes take longer to cook than zucchini, so start with those first (they’ll need about 8-10 minutes), then add your ground beef, and save the zucchini for last to prevent it from becoming mushy.

For the best browning, avoid stirring the ingredients too frequently; let them develop a golden crust by giving them 3-4 minutes of undisturbed contact with the hot pan.

To ensure everything cooks evenly, try cutting your vegetables into similar-sized pieces, and remember to season each layer as you add it to the pan rather than waiting until the end.

What to Serve With Ground Beef Zucchini Skillet?

This hearty skillet dinner is pretty filling on its own, but there are some great sides that can round out the meal nicely. A simple green salad with lemon vinaigrette adds a fresh contrast to the savory skillet flavors. If you’re looking to add some grains, fluffy quinoa or brown rice work really well to soak up all the tasty juices from the meat and vegetables. For a low-carb option, you might want to serve this over cauliflower rice or with a side of roasted Brussels sprouts – both options complement the smoky paprika in the dish perfectly.

Storage Instructions

Keep Fresh: This ground beef zucchini skillet makes great leftovers! Just pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day as everything mingles together.

Freeze: Want to make this ahead? Let the skillet cool completely, then transfer it to a freezer-safe container. It’ll keep well in the freezer for up to 3 months. Just keep in mind that the zucchini might be a bit softer when thawed, but it’ll still taste great!

Reheat: To warm up your leftovers, just pop them in the microwave for 1-2 minutes, stirring halfway through. For better texture, reheat in a skillet over medium heat for about 5 minutes, adding a splash of water if needed. Give it a quick stir now and then to heat everything evenly.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 55-65 g
• Fat: 45-50 g
• Carbohydrates: 60-70 g

Ingredients

• 1 lb ground beef
• 2 medium zucchini, chopped
• 1 large sweet potato, cubed and peeled
• 1 small onion, diced
• 2 garlic cloves, finely minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper (to taste)
• 2 tbsp olive oil
• Chopped fresh parsley, for topping

Step 1: Sauté the Aromatics

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, finely minced

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and finely minced garlic, sautéing for 2-3 minutes until fragrant and softened.

Step 2: Brown the Ground Beef

• 1 lb ground beef

Add the ground beef to the skillet with the sautéed aromatics.

Break up the beef with a spoon and cook for 5-7 minutes, or until fully browned and no longer pink.

Drain any excess grease from the skillet, if necessary.

Step 3: Cook the Sweet Potato with Spices

• 1 large sweet potato, cubed and peeled
• 1 tsp smoked paprika
• 1 tsp dried oregano
• salt and black pepper (to taste)

Stir the peeled and cubed sweet potato into the beef mixture.

Add smoked paprika, dried oregano, salt, and black pepper to taste.

Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.

Step 4: Add and Cook the Zucchini

• 2 medium zucchini, chopped

Add the chopped zucchini to the skillet.

Cook uncovered for an additional 5 minutes, stirring occasionally, until the zucchini is softened but still has a slight crunch.

I like to use medium zucchini for a good balance of texture and flavor.

Step 5: Garnish and Serve

• chopped fresh parsley, for topping

Remove the skillet from heat.

Just before serving, garnish the finished dish with chopped fresh parsley for a burst of color and freshness.

Serve warm.