Ground Beef and Zucchini Skillet
Ground Beef and Zucchini Skillet is a simple and satisfying dish that's all about fresh flavors and easy cooking. The ground beef is nicely browned and mixed with tender zucchini…
Tip: save now, cook later.Ground Beef and Zucchini Skillet is a simple and satisfying dish that’s all about fresh flavors and easy cooking. The ground beef is nicely browned and mixed with tender zucchini pieces, making for a perfect balance of juicy meat and light, green veggies. It’s a one-pan meal that comes together quickly, great for busy days when you want something tasty without a lot of fuss.
I love making this skillet when I want a comforting meal that’s both filling and a bit healthy. The zucchini cooks down just right, soaking up the savory juices from the ground beef. Sometimes I like to add a sprinkle of cheese on top at the end—it melts beautifully and adds a nice touch. It’s simple, honest food that always hits the spot.
One of my favorite ways to serve this dish is with a side of crusty bread or over a scoop of warm rice. It’s a meal everyone in my family enjoys, and I find it’s also a great way to sneak in some extra veggies on busy weeknights. Plus, cleanup is a breeze thanks to cooking everything in one skillet. I keep coming back to this recipe because it’s easy, flavorful, and makes me feel good about what I’m eating.
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 ground beef for good flavor and just enough fat. If you want a leaner option, try ground turkey or chicken—they cook similarly but are lighter.
Zucchini: Fresh zucchini adds mild flavor and moisture. If you don’t have zucchini, yellow squash is a great substitute and works the same way.
Yellow Bell Pepper: This adds sweetness and crunch. Red or orange bell peppers can be used instead if you have them on hand.
Garlic & Onion: These build the base flavor. If you don’t have fresh garlic, garlic powder can work, but fresh gives better taste. Onion powder is also an option in a pinch.
Avocado: Adds creaminess and freshness at the end. If you’re avoiding avocado, a dollop of sour cream or Greek yogurt can be a nice alternative.
Mozzarella Cheese: Optional but it melts beautifully to add a gooey texture. You can swap for cheddar, Monterey Jack, or skip it for a dairy-free version.
How Do I Cook the Vegetables Without Them Getting Soggy?
The trick is to keep vegetables cooked but still crisp and fresh in the skillet. Here’s how I do it:
- After browning the beef, drain any excess fat to stop extra moisture from building up.
- Add diced veggies in similar-size pieces to cook evenly.
- Cook covered but check and stir occasionally to prevent sticking or overcooking.
- Don’t overcook—8-10 minutes is enough to soften them but keep their shape and color.
- The final topping with avocado adds creaminess without cooking it, keeping it fresh.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – perfect for browning beef evenly and cooking vegetables without sticking.
- Wooden spoon or spatula – helps break up the ground beef and stir ingredients gently.
- Cutting board and sharp knife – for dicing zucchini, bell pepper, onion, and avocado easily and safely.
- Measuring spoons – to add spices like cumin and chili powder accurately.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef to lighten the dish while keeping protein high.
- Add black beans or kidney beans for extra fiber and a heartier texture.
- Use pepper jack cheese instead of mozzarella for a bit of spicy kick.
- Mix in chopped fresh spinach or kale near the end for extra greens and nutrients.
Ground Beef and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 2 medium zucchinis, diced
- 1 cup diced yellow bell pepper
- 1 cup diced tomatoes (fresh or canned)
- ½ cup corn kernels (fresh or frozen)
- 1 avocado, peeled, pitted, and cubed
- ½ cup shredded mozzarella cheese (optional)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes of prep time and around 20 minutes to cook, so you can have a wholesome meal ready in about 25 minutes total. It’s great for quick weeknight dinners!
Step-by-Step Instructions:
1. Sauté Aromatics and Brown Beef
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté until they become soft and fragrant, about 3 to 4 minutes. Then add the ground beef, breaking it up with a spoon, and cook until it’s browned and no longer pink, around 6 to 8 minutes. Season with salt, pepper, cumin, and chili powder while cooking.
2. Add Vegetables and Simmer
If there’s excess fat in the skillet, carefully drain it. Add the diced zucchini, yellow bell pepper, corn, and diced tomatoes to the skillet. Stir everything together well. Cover the skillet and let it cook for about 8 to 10 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
3. Melt Cheese and Add Fresh Toppings
Sprinkle the cheese evenly over the mixture in the skillet. Cover again and let the cheese melt for 2 to 3 minutes. Once melted, remove the skillet from heat. Top with fresh cubed avocado and sprinkle chopped cilantro or parsley on top.
4. Serve and Enjoy!
Serve the skillet warm, right from the pan. This delicious dish goes well with rice, soft tortillas, or crusty bread on the side. Enjoy your simple, colorful, and flavorful meal!
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini completely and pat it dry to remove excess moisture before adding it to the skillet. This helps prevent the dish from becoming too watery.
How Can I Make This Recipe Vegetarian?
Simply replace the ground beef with plant-based ground meat or cooked lentils. You can also add extra vegetables like mushrooms or beans for added protein and texture.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the skillet as directed, then let it cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stove or in the microwave, stirring occasionally to heat evenly.
