Ground Beef and Zucchini Skillet is a simple, comforting dish that’s full of flavor and super easy to make. The ground beef gets nicely browned and mixed with tender zucchini slices, all cooked together in one pan. It’s a great way to get some veggies in without any fuss, and the combination is hearty without feeling heavy.
I love making this skillet meal when I want something quick but still tasty. It’s perfect for busy weeknights because it cooks up fast and you can easily adjust the seasoning to your liking. Sometimes I add a sprinkle of cheese or a dash of your favorite herbs to make it even more special. This dish always feels like a little homemade comfort on a plate.
What I really enjoy is how easy it is to serve. You can scoop it right over rice or pasta, or just enjoy it on its own with a piece of crusty bread. It’s one of those meals that feels fresh and filling at the same time. Plus, my family always asks for seconds, which says a lot around here!
Key Ingredients & Substitutions
Ground beef: Using 80/20 lean-to-fat ratio beef gives great flavor and keeps the dish juicy. For a leaner option, swap with ground turkey or chicken but expect a milder taste.
Zucchini: Choose fresh, firm zucchinis without soft spots. You can also use yellow squash for a slightly sweeter note and similar texture.
Diced tomatoes: Fresh is great in season, but canned diced tomatoes work well and save time. If you want less liquid, drain canned tomatoes a bit before adding.
Corn: Fresh or frozen corn adds a nice pop and sweetness. Canned corn works too — just rinse to reduce extra salt.
Spices (cumin, paprika, chili powder): These add warmth and a little heat. Feel free to adjust the chili powder based on your spice preference or omit for a milder dish.
How Can I Cook the Zucchini so It’s Tender but Not Soggy?
Getting zucchini just right is key. If overcooked, it becomes mushy, but undercooked zucchini can be too firm.
- Slice zucchini evenly about 1/4 inch thick for even cooking.
- Add zucchini last in the skillet since it cooks quickly—about 5-7 minutes is usually perfect.
- Cover the skillet while cooking zucchini to trap steam and cook it evenly without stirring too much.
- Keep an eye on texture—zucchini should be tender but still hold its shape.
This approach keeps the zucchini fresh and bright while blending well with the ground beef and veggies.
Equipment You’ll Need
- Large skillet – perfect for cooking the beef and veggies together in one pan, making cleanup easy.
- Wooden or silicone spatula – helps you break up the ground beef and stir without scratching your pan.
- Sharp knife – essential for slicing zucchini and chopping other veggies neatly and quickly.
- Cutting board – provides a safe and stable surface for prepping your ingredients.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner protein without losing texture.
- Add shredded cheddar or mozzarella cheese at the end for a creamy, melty finish.
- Stir in diced mushrooms for extra earthiness and moisture.
- Mix in some chili flakes or a dash of cayenne pepper to give the dish a little kick if you like it spicy.
How to Make Ground Beef and Zucchini Skillet?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 2 medium zucchinis, sliced into rounds
- 1 cup diced tomatoes (fresh or canned)
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
Seasonings & Garnish:
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp chili powder (optional for heat)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15 minutes to cook. In total, you’ll spend around 25 minutes from start to finish, making it a great option for a quick, healthy meal.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking them for about 2–3 minutes until they become soft and fragrant.
2. Brown the Ground Beef:
Add the ground beef to the skillet. Use a spoon to break it up as it cooks. When the beef is no longer pink and nicely browned, season it with salt, pepper, ground cumin, paprika, and chili powder. Stir well to combine.
3. Add Vegetables:
Mix in the diced red bell pepper, corn kernels, and diced tomatoes. Cook everything together for 3–4 minutes to let the flavors blend.
4. Cook Zucchini:
Gently stir in the sliced zucchini. Cover the skillet with a lid and let it cook for 5–7 minutes. The zucchini should become tender but still keep a slight crunch.
5. Final Touch and Serve:
Give the skillet dish a taste and adjust the seasoning if needed. Sprinkle freshly chopped cilantro or parsley on top before serving. Enjoy your meal! This dish goes well on its own, or you can serve it over rice or with crusty bread.
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess water. This helps prevent the skillet dish from becoming too watery.
How Can I Make This Recipe Vegetarian?
Simply replace the ground beef with cooked lentils, crumbled tofu, or your favorite plant-based meat substitute. Adjust the seasonings as needed to maintain flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Add Other Vegetables to the Skillet?
Absolutely! Feel free to add mushrooms, spinach, or bell peppers to boost flavor and nutrition. Just add them along with the other vegetables in step 4 for even cooking.
