Ground Beef Zucchini Skillet (Printable)

Hearty one-pan meal with savory beef, tender zucchini, and tomatoes simmered with aromatic herbs for a comforting 30-minute dinner.

# What You'll Need:

→ Meats

01 - 1 lb ground beef, 80% lean

→ Vegetables

02 - 2 medium zucchinis, diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved

→ Spices & Seasonings

07 - 1 tsp dried oregano
08 - 1/2 tsp dried basil
09 - 1/2 tsp paprika
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and black pepper, to taste

→ Pantry

12 - 2 tbsp olive oil

→ Garnish

13 - 1/4 cup fresh parsley, chopped
14 - 1/3 cup shredded parmesan or mozzarella cheese

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
02 - Add the onion and garlic to the skillet. Sauté for 2 minutes until softened and fragrant.
03 - Stir in the red bell pepper and diced zucchini. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the cherry tomatoes, oregano, basil, paprika, crushed red pepper flakes, salt, and black pepper. Stir everything together until well combined.
05 - Reduce heat to medium, cover the skillet, and simmer for 8-10 minutes until the zucchini is tender and the flavors have melded together.
06 - Remove from heat. Taste the dish and adjust salt and pepper as needed.
07 - If desired, sprinkle shredded cheese over the top and cover for 2 minutes to allow it to melt.
08 - Scatter fresh chopped parsley over the skillet and serve warm.

# Expert Advice:

01 -
  • One pan means you get maximum flavor with minimum dishwashing, which is honestly the dream on busy nights.
  • It naturally falls into low carb and gluten free territory without tasting like you sacrificed anything at all.
02 -
  • Do not skip draining the beef fat or the final dish will feel greasy and heavy on the palate.
  • Covering the skillet while simmering is what creates that saucy, cohesive texture instead of a dry stir fry situation.
03 -
  • Salt the zucchini pieces lightly and let them sit for five minutes before cooking to draw out excess moisture so they sear instead of steam.
  • Letting the skillet rest off the heat for three minutes before serving allows the juices to settle and the cheese to set into the perfect texture.

Go Back