Ground Beef Zucchini Skillet (Print View)
Hearty one-pan meal with ground beef, zucchini, and tomatoes in aromatic herbs
# Ingredient List:
→ 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 (or 1 can diced tomatoes, drained)
→ 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 (optional)
11 - Salt and black pepper, to taste
→ Pantry
12 - 2 tbsp olive oil
→ Garnish (optional)
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup shredded parmesan or mozzarella cheese
# How to Make:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a 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 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 (if using), 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 before serving.
# Expert Advice:
01 -
- It is the kind of meal that makes you look like you planned ahead when you absolutely did not.
- Everything cooks in a single skillet, which means cleanup is almost embarrassingly easy.
- The combination of juicy beef and garden fresh vegetables feels indulgent but keeps things light and low carb.
02 -
- Do not skip draining excess fat after browning the beef or the final dish will feel greasy rather than rich.
- Cutting the zucchini too small means it disintegrates during simmering, so aim for half inch dice for the best texture.
03 -
- Let the beef sit undisturbed in the skillet for the first two minutes before breaking it apart so it develops a proper sear instead of steaming.
- If your tomatoes are out of season, a drained can of diced tomatoes actually works better because the canning process concentrates their flavor.