Ground Beef Zucchini Skillet (Print)
Hearty one-pan meal featuring ground beef, zucchini, and tomatoes with aromatic herbs. Ready in 30 minutes.
# What You 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
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup shredded parmesan or mozzarella cheese
# How To Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
02 - Add the onion and garlic to the skillet. Sauté for 2 minutes until softened and fragrant.
03 - Stir in the red bell pepper and zucchini. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the cherry tomatoes, oregano, basil, paprika, crushed red pepper flakes (if using), salt, and pepper. Stir well to combine all ingredients.
05 - Reduce heat to medium, cover the skillet, and simmer for 8-10 minutes until the zucchini is tender and the flavors have melded together.
06 - Remove from heat. Taste and adjust salt and pepper as needed.
07 - If desired, sprinkle shredded cheese over the top and cover for 2 minutes to allow the cheese to melt.
08 - Garnish with fresh chopped parsley before serving hot.
# Expert Advice:
01 -
- Everything cooks in one pan, which means cleanup is almost nonexistent and the flavors build on each other in the best way.
- It is genuinely flexible, working with whatever vegetables are hanging around your kitchen.
- The dish is naturally low carb and gluten free without tasting like you sacrificed anything.
02 -
- Do not skip draining the excess fat after browning the beef, or the final dish will feel greasy instead of rich.
- Covering the skillet while simmering is the secret step that makes everything meld together beautifully.
03 -
- Salt the zucchini lightly and let it sit for five minutes before cooking to draw out excess moisture and prevent a soggy skillet.
- Toasting the dried spices in the hot fat for about thirty seconds before adding the tomatoes wakes up their essential oils and deepens the flavor dramatically.