Ground Beef and Zucchini Skillet is a straightforward, hearty dish that combines the rich flavor of browned ground beef with the fresh, tender bite of zucchini. It’s a quick meal that packs in protein and veggies all in one pan, making it both satisfying and simple to prepare. The zucchini adds a nice lightness to balance the savory, meaty goodness, and everything cooks together with warm, comforting spices.
I love making this skillet when I want dinner on the table fast but still crave something homey and filling. One of my favorite things about it is how easily you can swap or add other vegetables—you can toss in tomatoes, bell peppers, or even some garlic for extra aroma. Plus, it’s a perfect dish to customize with your favorite seasoning blend or a little splash of soy sauce or Worcestershire for an extra kick.
When I serve this, I usually pair it with a simple side like rice, pasta, or even crusty bread to soak up the flavors. It’s a great weeknight dinner that feels a little cozy but doesn’t demand a lot of fuss or time. This skillet is a regular in my kitchen for when I want something tasty, quick, and comforting without spending ages cooking or cleaning up a bunch of pots.
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 beef for a juicy, flavorful result. If you prefer leaner options, try ground turkey or chicken—they’ll work well but may need a bit more seasoning.
Zucchini: Choose fresh, firm zucchinis for the best texture. If you can’t find zucchini, yellow squash makes a great substitute with a similar mild flavor.
Red Bell Pepper: Adds sweetness and color. If you need a milder taste, green bell pepper works, though it is less sweet.
Diced Tomatoes: Fresh or canned both work fine. Canned diced tomatoes save time and add consistent flavor. You can also use crushed tomatoes for a saucier skillet.
Spices: Oregano and smoked paprika give warmth and depth. Feel free to swap in Italian seasoning or add some cumin for a different twist.
How Do I Cook the Ground Beef and Vegetables Perfectly Together?
Getting tender vegetables and well-browned beef in one pan takes a bit of timing:
- Start by sautéing the onions until soft for that sweet base flavor.
- Add garlic last before the beef to avoid burning it.
- Brown ground beef fully, breaking it apart for even cooking and flavor.
- Add vegetables in stages: peppers first for a slight softening, zucchini next since it cooks faster.
- Keep stirring so nothing sticks or cooks unevenly.
- Simmer at low heat after adding tomatoes and spices to blend flavors without overcooking the veggies.
This method balances juicy beef with tender but not mushy veggies every time.
Equipment You’ll Need
- Large cast-iron or nonstick skillet – great for even cooking and holds heat well for browning beef and sautéing veggies.
- Wooden spoon or spatula – perfect for breaking up ground beef and stirring without scratching your pan.
- Sharp chef’s knife – makes chopping zucchini, onion, and peppers faster and safer.
- Cutting board – keeps your workspace clean and organized when prepping veggies and garlic.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meal that still tastes delicious.
- Add crumbled feta or shredded mozzarella cheese at the end for a creamy, melty touch.
- Include chopped mushrooms or spinach for extra veggies and a boost of flavor.
- Stir in chili powder or cumin for a warming, slightly smoky twist perfect for taco night.
Ground Beef and Zucchini Skillet Recipe
Ingredients You’ll Need:
- 1 lb ground beef
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1-2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried oregano (optional)
- ½ tsp smoked paprika (optional)
- ¼ tsp red pepper flakes (optional, for heat)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious skillet dish comes together in about 25 minutes. You’ll spend roughly 10 minutes prepping vegetables and 15 minutes cooking everything in one pan. It’s perfect for a quick, wholesome weeknight meal!
Step-by-Step Instructions:
1. Start Cooking the Aromatics:
Heat the olive oil over medium heat in a large skillet, preferably cast iron. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent. Then stir in the minced garlic and cook for about 30 seconds more until fragrant.
2. Brown the Ground Beef:
Add the ground beef to your skillet. Break it apart using a spatula and cook for about 6 to 8 minutes, until it’s browned and cooked through. If there’s excess fat, drain it to keep the dish light.
3. Add Veggies and Simmer:
Next, stir in the diced red bell pepper and cook for 2-3 minutes until it starts to soften. Then add the zucchini slices and cook while stirring often for another 5-7 minutes until the zucchini is tender but still a little firm.
4. Add Tomatoes and Seasonings:
Mix in the diced tomatoes, salt, black pepper, dried oregano, smoked paprika, and red pepper flakes if you like a bit of heat. Stir everything well. Lower the heat and let the mixture simmer gently for about 5-7 minutes to let the flavors blend and the tomatoes soften further.
5. Finish and Serve:
Taste your skillet and adjust the salt and pepper if needed. Remove from the heat and sprinkle fresh parsley or basil on top if you have it. Serve your tasty Ground Beef and Zucchini Skillet hot, either by itself or with a side of rice, pasta, or crusty bread to soak up those yummy juices!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just be sure to fully thaw it in the refrigerator overnight before cooking. This will help it brown evenly without steaming.
Can I Substitute Other Vegetables for Zucchini?
Absolutely! Yellow squash, mushrooms, or chopped bell peppers work well. Just adjust cooking time since some veggies may soften faster or slower than zucchini.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warming.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare it a day in advance. Store it in the fridge and reheat thoroughly just before serving. It also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
