Ground Beef Zucchini Skillet (Printable view)
Hearty skillet with ground beef, zucchini, and tomatoes simmered in aromatic herbs for a quick, nutritious one-pan meal.
# 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
→ Spices and 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
11 - Salt and black pepper, to taste
→ Pantry
12 - 2 tbsp olive oil
→ Garnish
13 - 1/4 cup fresh parsley, chopped
14 - 1/3 cup shredded Parmesan or mozzarella cheese
# Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
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 diced zucchini. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the cherry tomatoes, oregano, basil, paprika, crushed red pepper flakes, salt, and black pepper. Stir well to combine all ingredients.
05 - Reduce heat to medium, cover the skillet, and simmer for 8 to 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 cheese over the top and cover for 2 minutes to allow the cheese to melt.
08 - Garnish with fresh chopped parsley and serve warm.
# Expert Advice:
01 -
- One pan means you get dinner on the table with almost no cleanup, which on a weeknight is honestly priceless.
- The zucchini soaks up every bit of seasoned beef juices and turns into something you actually crave instead of tolerate.
02 -
- Salt your zucchini too early and it will flood the pan with water, turning your skillet into a soupy mess instead of a saucy one.
- Letting the beef actually brown without stirring it constantly is the difference between rich flavor and boiled, grey disappointment.
03 -
- Use a cast iron skillet if you have one because the even heat distribution creates a slightly caramelized bottom layer that is absolutely worth scraping up.
- Always taste the finished dish before adding cheese because parmesan adds significant saltiness and you can never take it back out.