There’s something so satisfying about a meal that’s both comforting and fresh.

This ground beef and zucchini skillet is one of my go-to weeknight dinners—hearty, flavorful, and done in under 30 minutes.

It’s the kind of dish that feels nourishing without being fussy, and it’s a hit with everyone at the table.

Why You’ll Love This Recipe

One-pan magic – Minimal cleanup, maximum flavor.

Fast and filling – On the table in less than 30 minutes.

Healthy balance – Protein-packed beef meets vibrant veggies.

Customizable – Use what you have on hand.

Naturally low-carb – Great for any diet without sacrificing taste.

What You’ll Need (Ingredient Highlights)

Ground beef – Lean (80%) for richness without excess grease.

Zucchini – Light and tender, adds freshness and volume.

Bell pepper – A pop of sweetness and color.

Onion – Adds depth and aroma to the base.

Garlic – For bold, savory flavor.

Olive oil – A healthy fat for sautéing.

Salt and pepper – The essentials for balanced seasoning.

Pro Tips Before You Start

Prep first – Chop veggies before heating your skillet.

Use a big pan – You want room to brown the beef properly.

Don’t overcook zucchini – Keep it tender-crisp for best texture.

Deglaze if needed – A splash of broth or water can lift flavor from the pan.

Spice it up – Add red pepper flakes or Italian seasoning for a twist.

How to Make Ground Beef and Zucchini Skillet

Step 1: Prep the Vegetables

Wash the zucchinis and slice into half-moons.

Dice the bell pepper and onion.

Step 2: Sauté Garlic and Onion

In a large skillet, heat olive oil over medium heat.

Add minced garlic and onion; cook until fragrant, about 2–3 minutes.

Step 3: Brown the Ground Beef

Add ground beef and cook for 5–7 minutes, breaking it apart as it browns.

Step 4: Add Veggies

Stir in bell pepper and zucchini.

Cook for another 5–6 minutes until zucchini is tender but still slightly crisp.

Step 5: Season and Serve

Season with salt, pepper, and optional spices.

Serve warm, straight from the skillet.

What to Serve It With

Steamed rice, quinoa, or cauliflower rice

A crusty baguette or garlic toast

Topped with shredded cheese or fresh herbs

A side of mixed greens or cucumber salad

Over pasta or wrapped in a warm tortilla

Variations / Substitutions

Swap proteins – Try ground turkey, chicken, or sausage.

Add tomatoes – For a saucy, stew-like version.

Spice it up – Use taco seasoning or crushed red pepper flakes.

Add beans – Black beans or chickpeas for more fiber.

Top with cheese – A sprinkle of parmesan or cheddar melts beautifully.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Reheat: Microwave or warm in a skillet over low heat.

Freeze: Freeze for up to 2 months; thaw in fridge before reheating.

Meal prep tip: Make a double batch and portion out for easy lunches.

FAQs

Can I use frozen vegetables?
Yes, just pat them dry to avoid excess moisture.

Is this dish keto-friendly?
Absolutely—it’s naturally low in carbs and high in protein.

Can I make this vegetarian?
Swap the ground beef for plant-based crumbles or beans.

What spices go well with this dish?
Try Italian seasoning, cumin, or smoked paprika.

Do I need to peel the zucchini?
Nope! The skin is thin and adds color and texture.

Can I add cheese to this?
Yes, shredded mozzarella or parmesan is delicious on top.

How can I make it saucier?
Add a splash of broth, crushed tomatoes, or tomato sauce.

Final Thoughts

This ground beef and zucchini skillet is a lifesaver on busy nights—flavorful, fast, and made with ingredients I always have on hand.

Whether I serve it over rice or eat it straight from the pan, it’s the kind of recipe that checks every box.

Give it a try, and it just might become your new favorite.

The Boat Shed Kitchen