Ground Beef Zucchini Skillet (Printable)
Savory ground beef with tender zucchini, tomatoes, and herbs in one pan.
# 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 (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
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
02 - Add the chopped onion and minced garlic to the skillet. Sauté for 2 minutes until softened and fragrant.
03 - Stir in the diced red bell pepper and zucchini. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the cherry tomatoes, dried oregano, dried 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 with a lid, 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 parmesan or mozzarella cheese over the top and cover for 2 minutes to allow the cheese to melt.
08 - Garnish with freshly chopped parsley before serving warm.
# Expert Advice:
01 -
- Everything cooks in a single skillet which means almost no cleanup and all the flavor stays in one place.
- It is naturally low carb and gluten free so you can serve it without a second thought to almost anyone at your table.
02 -
- Salt the zucchini too early and it will release water, turning your skillet into a soupy mess instead of a saucy one.
- Letting the beef develop a real brown crust before adding vegetables creates a depth of flavor you simply cannot get otherwise.
03 -
- Use a cast iron skillet if you have one because the even heat distribution gives the beef a better sear and the vegetables a more consistent cook.
- Dice all your vegetables before you turn on the stove so you can move quickly and nothing overcooks while you are still chopping.