Zucchini and Ground Beef Skillet

The Zucchini and Ground Beef Skillet is a simple, hearty, and delicious one-pan meal that’s perfect for busy weeknights or when you need something wholesome without much fuss. This dish combines tender zucchini, savory ground beef, onions, tomatoes, and seasonings—all cooked together to create a flavorful and comforting meal.

What makes this recipe a favorite is its versatility. You can keep it low-carb by serving it as-is, or pair it with rice, pasta, or even mashed potatoes for a heartier option. It’s also great for meal prep and reheats well, making it ideal for leftovers.

Not only is it satisfying, but it’s also a great way to use up fresh zucchini from the garden or grocery store. With minimal ingredients and maximum flavor, the Zucchini and Ground Beef Skillet is a quick, nutritious option the whole family will love. Whether you’re looking for a healthy dinner or just a cozy, flavorful dish, this one definitely delivers.

Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 4

Ingredients

• 1 pound lean ground beef
• 1 medium sweet onion, finely diced
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 (8 ounce) package sliced white mushrooms
• 1 (6.5 ounce) can tomato sauce
• 1 (6 ounce) can sliced black olives
• 2 cloves garlic, minced
• salt and ground white pepper to taste
• 4 medium zucchini
• 1 (8 ounce) package shredded sharp Cheddar cheese

Instructions:

1. Cook the Beef & Onion:
   Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking while stirring until the beef is browned and the onion becomes soft and translucent—about 5 to 7 minutes. Drain off any excess grease.
2. Add the Veggies & Simmer:
   In a separate bowl, crush the stewed tomatoes into smaller chunks, then pour them into the skillet. Stir in the sliced mushrooms, tomato sauce, black olives, minced garlic, salt, and pepper. Let the mixture simmer uncovered for 20 to 30 minutes, or until the liquid has reduced and the flavors have blended nicely.
3. Add Zucchini & Finish with Cheese:
   Slice the zucchini lengthwise, then cut into ½-inch thick half-moons. Add the zucchini to the skillet, cover, and cook for 5 to 7 minutes, or until the zucchini is tender but still has a bit of bite. Sprinkle in the shredded Cheddar cheese, cover again, and cook for another 3 to 4 minutes until the cheese is melted and gooey.

 

 

FAQ – Zucchini and Ground Beef Skillet

• Q: Can I use a different type of ground meat?
  A: Absolutely! Ground turkey, chicken, or even plant-based alternatives work well in place of ground beef. Just adjust cooking time slightly if needed.
• Q: Do I need to peel the zucchini first?
  A: Nope! The skin of zucchini is tender and packed with nutrients—no need to peel it unless you prefer it that way.
• Q: Can I make this dish ahead of time?
  A: Yes! You can prep and cook the skillet ahead of time, then reheat gently on the stove or in the microwave. It stores well in the fridge for up to 3 days.
• Q: Is this dish freezer-friendly?
  A: It can be frozen, but zucchini may become a bit softer when reheated. If that’s not a dealbreaker, go for it! Freeze in airtight containers for up to 2 months.
• Q: What can I serve with this skillet meal?
  A: It’s a complete meal on its own, but pairs nicely with rice, quinoa, pasta, or even a slice of crusty bread to soak up the sauce.
• Q: Can I make it low-carb or keto-friendly?
  A: This dish is already low in carbs, but for a stricter keto version, you can reduce or omit the tomato sauce and olives, and use full-fat cheese.
• Q: Can I add more vegetables?
  A: Definitely! Bell peppers, spinach, or chopped kale are great additions for extra color and nutrients.