Ground Beef Zucchini Skillet
A quick and hearty one-pan meal that blends savory ground beef, tender zucchini, and tomatoes into a satisfying, family-friendly dish ready in just 25 minutes.
Ingredients
- 1 pound ground beef 85% lean works best
- 2 medium zucchinis sliced into ¼-inch rounds
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup diced tomatoes fresh or canned
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika sweet or smoked, based on preference
- Salt and pepper to taste (start with ½ teaspoon each)
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese optional, but recommended
- Small handful fresh basil optional garnish
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until translucent and slightly golden. Add minced garlic and stir for 30 seconds until fragrant.
- Brown the Ground Beef:
- Increase heat to medium-high and add ground beef. Break into small pieces and cook for 5–7 minutes until browned. Season with salt and pepper. Drain excess fat if needed.
- Add Zucchini and Seasonings:
- Stir in sliced zucchini and cook undisturbed for 2 minutes. Add diced tomatoes, Italian seasoning, and paprika. Stir to combine and evenly coat ingredients.
- Simmer and Finish:
- Reduce heat to medium-low and let simmer for 5 minutes until zucchini is tender but not mushy.
- Optional: Sprinkle mozzarella over the top, cover, and let melt for 2 minutes.
- Garnish and Serve:
- Remove from heat and top with torn basil leaves, if using. Serve hot as-is or over pasta, rice, or with crusty bread.
Notes
Pro Tip: Slice zucchini at a slight angle for more caramelization and better texture. Make Ahead: Prepare up to 1 day in advance (without cheese or basil), refrigerate, and reheat before serving. Freezing: Can be frozen up to 3 months, but zucchini may soften in texture. Variations: Substitute ground turkey or chicken; add vegetables like bell peppers or spinach; try different cheeses like cheddar or feta; spice it up with red pepper flakes. Best Pan: A cast-iron or heavy-bottomed skillet is ideal for flavor and even heat.
