Description
A hearty, flavorful, and wholesome one-skillet dinner, this ground beef and zucchini recipe is perfect for busy weeknights when you want something satisfying without the fuss. With tender zucchini, well-seasoned beef, and just the right touch of tomato and garlic, it’s comfort food with a light twist. Whether you serve it with rice, bread, or on its own, this meal comes together quickly and adapts easily to whatever’s in your pantry. Bonus: it stores and reheats like a dream.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 2 medium zucchinis, sliced into half-moons
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste (or ½ cup diced tomatoes)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp crushed red pepper flakes (optional)
- ¼ cup shredded cheese (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook, breaking it up as it browns. Season lightly with salt and pepper.
- Once beef is browned, push to one side and add onion and garlic. Sauté until soft.
- Stir in tomato paste, paprika, Italian seasoning, and red pepper flakes. Let it cook for a minute to deepen the flavor.
- Add zucchini, stir everything together, reduce heat, and cover the skillet.
- Cook for 7–10 minutes until zucchini is tender.
- Top with cheese, if using, and garnish with parsley. Serve hot.
Notes
- Don’t overcook the zucchini—it should still have a slight bite.
- You can swap in ground turkey or chicken.
- Add a splash of broth or cream for a saucier finish.
- Try adding other veggies like bell peppers or spinach for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg