Beef Zucchini Skillet
This Beef Zucchini Skillet is a quick, flavorful, and healthy one-pan meal perfect for busy weeknights. It combines juicy ground beef, tender zucchini, and a rich blend of spices, making it a low-carb, protein-packed dish.Ready in under 30 minutes, this skillet meal is easy to prepare and can be served on its own, over rice, or as a filling for wraps and tacos.
Equipment
- 1 large skillet
- 1 wooden spoon (for stirring)
- 1 Chef’s Knife (for chopping vegetables)
- 1 Cutting board
Ingredients
Main Ingredients:
- 1 lb 450g Ground Beef (85-90% lean)
- 2 medium Zucchinis chopped into bite-sized pieces
- 1 small Onion diced
- 2 cloves Garlic minced
- 1 Bell Pepper diced, optional
- 1 can 14.5 oz Diced Tomatoes (or 1 cup tomato sauce)
Seasonings and Oil:
- 1 tbsp Olive Oil
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Red Pepper Flakes optional, for spice
Optional Garnishes:
- ½ cup Shredded Cheese cheddar or parmesan, optional
- Fresh Parsley or Basil chopped, for garnish
Instructions
Step 1: Prepare the Ingredients
- Wash and chop the zucchini into bite-sized pieces.
- Dice the onion and bell pepper, and mince the garlic.
Step 2: Brown the Ground Beef
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon (about 5-6 minutes).
- Drain excess grease if necessary.
Step 3: Sauté the Vegetables
- Add diced onion, garlic, and bell pepper to the skillet.
- Stir and cook for 3-4 minutes until softened and fragrant.
Step 4: Add Zucchini and Seasonings
- Stir in the chopped zucchini and cook for 2-3 minutes.
- Add diced tomatoes (or tomato sauce), paprika, Italian seasoning, salt, black pepper, and red pepper flakes.
- Stir well and let the mixture simmer for 8-10 minutes, until the zucchini is tender but not mushy.
Step 5: Final Touches and Serving
- If using cheese, sprinkle it over the skillet and let it melt.
- Garnish with fresh parsley or basil.
- Serve hot on its own, over rice, pasta, or in wraps.
Notes
- For a richer flavor, add a splash of Worcestershire sauce or soy sauce.
- To make it keto-friendly, skip the diced tomatoes and use tomato paste with a little water instead.
- Make it spicier by adding extra red pepper flakes or a diced jalapeño.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
- Freezing Tip: Freeze for up to 2 months, but note that zucchini may soften after thawing.