Craving something hearty and healthy that cooks fast? This Ground Beef and Zucchini Skillet is your answer. It’s a one-pan wonder packed with tender veggies, juicy beef, and melty cheese. Plus, it’s ready in under 30 minutes and perfect for busy nights or meal prep.
Table of Contents
Why You’ll Love This Recipe
You’ll love this Ground Beef and Zucchini Skillet because it’s fast, filling, and fuss-free. Everything cooks in one pan, which means less cleanup and more time to relax. It’s loaded with fresh vegetables, lean protein, and wholesome ingredients that make it both hearty and nutritious. The mix of beef, zucchini, and sweet potato gives you rich flavor and great texture in every bite. Also, it’s gluten-free, fiber-packed, and balanced with protein, carbs, and healthy fats. This dish works beautifully for weeknight dinners or meal prep since it reheats perfectly. You can also change it up easily—swap the beef for turkey, add extra veggies, or try new toppings for a twist.
Ingredients You’ll Need
Vegetables
You’ll need sweet potato, zucchini, red bell pepper, red onion, and garlic. These colorful vegetables add texture, nutrition, and a touch of sweetness that balances the savory beef. Fresh zucchini keeps the skillet bright and tender, while sweet potatoes add body.
Protein
Lean ground beef provides a rich flavor and keeps the dish satisfying. It cooks quickly and pairs perfectly with the veggies and taco seasoning.
Add-Ins
Black beans, corn, and fire-roasted tomatoes make the skillet hearty and flavorful. The beans add extra protein and fiber, while the corn brings a light crunch. Fire-roasted tomatoes create a smoky, slightly tangy sauce that ties everything together.
Seasoning and Cheese
Taco seasoning brings that classic Southwestern flavor, and shredded Mexican or Monterey Jack cheese gives it a creamy, melty finish. The cheese makes each bite extra comforting.
Optional Toppings
Add chopped cilantro, sliced green onions, or even avocado for a burst of color and freshness. These toppings make your skillet look beautiful and taste even better.
Step-by-Step: How to Make Ground Beef and Zucchini Skillet
Cook the Sweet Potatoes
Heat avocado oil in a large skillet over medium-high heat. Add the cubed sweet potatoes and cook for about 4–5 minutes until they start to soften. Stir often so they don’t stick or burn.
Add the Veggies
Next, toss in the diced zucchini, red bell pepper, onion, and garlic. Cook for another 3–4 minutes until they’re just tender. The aroma here is amazing and will make your kitchen smell delicious.
Brown the Beef
Push the veggies to one side of the pan. Add the ground beef to the empty side and cook for 7–9 minutes. Break it apart as it cooks so it browns evenly. Then drain off any extra grease.
Mix in Beans and Tomatoes
Reduce the heat to medium-low. Add the black beans, fire-roasted tomatoes, corn, and taco seasoning. Stir everything together until the flavors blend. The skillet will look colorful and full.
Melt the Cheese
Sprinkle the shredded cheese over the top. Cover the skillet with a lid, turn off the heat, and let the cheese melt for about 2 minutes. It creates a gooey, irresistible layer.
Garnish and Serve
Finish with fresh cilantro or sliced green onions. Serve it warm straight from the skillet. It’s cozy, filling, and perfect for a quick dinner.
Expert Tips for Best Results
Use fresh zucchini for the best texture—it stays firm and never mushy. Also, drain the beef well so your skillet doesn’t get watery. If using frozen zucchini, thaw and pat it dry first. Choose a large nonstick skillet for even cooking and easy cleanup. You can replace the beef with ground turkey, chicken, or even plant-based crumbles if you prefer a lighter version. Each option still delivers great taste.
Serving Suggestions
Enjoy your Ground Beef and Zucchini Skillet as a complete meal, or serve it with rice, quinoa, or roasted potatoes. It’s also tasty in tacos or over a bed of greens for a lighter meal. Add toppings like avocado slices, sour cream, salsa, taco sauce, or a squeeze of lime for extra flavor. This skillet is mild enough for kids but flavorful enough for adults. It’s also great for meal prep—just portion it out and store for easy lunches all week.
Storage and Freezing Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or warm it gently in a skillet over medium heat. For freezing, pack cooled portions into freezer-safe containers and freeze for up to 6 months. When ready to eat, thaw overnight in the fridge and reheat until hot. It’s a reliable dinner you can make ahead and enjoy anytime.
Other Recipes You May Enjoy
- Creamy tomato beef pasta in one pot
- Spinach and artichoke wonton cups recipe
- Korean BBQ steak rice bowls
- Easy dinner recipes for busy weeknights
Final Thoughts
This Ground Beef and Zucchini Skillet is the kind of meal everyone loves—simple, balanced, and full of flavor. It’s quick to make, easy to customize, and packed with protein and veggies. Whether you’re feeding your family or prepping lunches, this skillet delivers comfort and nutrition in one pan. Try it tonight and share your creation on Pinterest to inspire others.
Ground Beef and Zucchini Skillet
Equipment
- Large nonstick skillet Use one big enough to hold all ingredients.
- Wooden spoon For stirring and breaking up the beef.
- Cutting board For chopping vegetables.
- Knife For dicing and mincing ingredients.
Ingredients
- 2 teaspoons avocado oil
- 1 medium sweet potato, peeled and cubed (about 2 cups)
- 1 small zucchini, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 small red onion, diced (about 1 cup)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 lb lean ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted tomatoes with juices
- 1 cup frozen corn
- 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
- 1 cup shredded Mexican-style or Monterey Jack cheese
- ⅓ cup chopped fresh cilantro (optional)
- 3–4 slices green onions (optional)
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add cubed sweet potato and cook for 4–5 minutes, stirring occasionally.
- Add zucchini, bell pepper, onion, and garlic. Cook another 3–4 minutes until slightly tender.
- Push veggies to one side of the skillet. Add ground beef and cook 7–9 minutes, breaking it apart until browned. Drain excess grease.
- Reduce heat to medium-low. Add black beans, tomatoes, corn, and taco seasoning. Stir to combine evenly.
- Sprinkle shredded cheese on top. Cover with a lid, remove from heat, and let the cheese melt for 2 minutes.
- Garnish with cilantro and green onions if desired. Serve warm straight from the skillet.
