There’s something deeply comforting about one-pan meals—especially those packed with vibrant veggies and savory spices.
This ground beef skillet with zucchini and sweet potato has become a weeknight lifesaver in my kitchen.
It’s nourishing, super satisfying, and loaded with flavor in every bite.
Why You’ll Love This Recipe
Balanced and hearty – protein, veggies, and carbs all in one.
One-pan magic – minimal cleanup!
Full of cozy flavor – paprika, oregano, and garlic bring warmth.
Naturally gluten-free and dairy-free.
Perfect for meal prep – reheats beautifully for lunch or dinner.
What You’ll Need (Ingredient Highlights)
Ground beef – I use lean beef for less grease, but any works.
Zucchini – brings freshness and texture.
Sweet potato – adds natural sweetness and depth.
Onion & garlic – the aromatic base of the dish.
Smoked paprika & oregano – give it a rustic, earthy flavor.
Olive oil – for sautéing everything to golden perfection.
Fresh parsley – optional, but a great finishing touch.
Pro Tips Before You Start
Cut sweet potatoes into small cubes so they cook faster.
Don’t skip draining the beef if there’s excess fat—it keeps the flavors clean.
Add a splash of broth or water if the skillet gets too dry before the potatoes are done.
For extra flavor, finish with a squeeze of lemon or a sprinkle of Parmesan (if not dairy-free).
How to Make Ground Beef Skillet with Zucchini and Sweet Potato
Step 1: Sauté the aromatics
Heat olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic.
Cook for 2–3 minutes until soft and fragrant.
Step 2: Cook the beef
Add ground beef to the skillet.
Break it apart with a spoon and cook for 5–7 minutes until browned and no longer pink.
Drain any excess grease.
Step 3: Add sweet potato and spices
Stir in cubed sweet potatoes.
Season with smoked paprika, oregano, salt, and pepper.
Cover and cook for about 10 minutes, stirring occasionally, until sweet potatoes are fork-tender.
Step 4: Stir in zucchini
Add diced zucchini and cook uncovered for another 5 minutes.
The zucchini should soften but still have a slight crunch.
Step 5: Garnish and serve
Turn off the heat.
Sprinkle chopped parsley over the top and serve warm straight from the skillet.
What to Serve It With
This dish is delicious on its own, but you can also serve it with:
A side of fluffy rice or quinoa.
Warm crusty bread.
A dollop of Greek yogurt or sour cream on top.
Variations / Substitutions
Make it spicy: Add red pepper flakes or cayenne.
Swap the protein: Use ground turkey or chicken.
Add more veggies: Bell peppers, spinach, or mushrooms work great.
Make it cheesy: Sprinkle mozzarella or cheddar at the end.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave with a splash of water to keep it moist.
You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I make this recipe vegetarian?
Yes, you can substitute the ground beef with plant-based ground or lentils.
What other spices go well with this dish?
Cumin, thyme, or Italian seasoning are great additions.
How do I know when the sweet potatoes are cooked?
They should be fork-tender and easy to pierce.
Can I prep this ahead of time?
Absolutely—chop the veggies and store them in containers for quick assembly.
Will it work with frozen zucchini?
Yes, but thaw and pat dry to avoid extra moisture.
Is this dish low-carb?
Not quite, but you can reduce the sweet potatoes or replace with cauliflower.
Can I double the recipe for a crowd?
Definitely—just use a larger skillet or cook in batches.
Final Thoughts
This ground beef skillet with zucchini and sweet potato is one of those go-to meals I keep returning to.
It’s cozy, filling, and comes together without any fuss.
Whether you’re feeding the family or just yourself, it’s a nourishing comfort food win that won’t disappoint.
Ground Beef Skillet with Zucchini and Sweet Potato
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté for 2–3 minutes.
- Add ground beef, break it apart, and cook until browned. Drain excess grease.
- Stir in sweet potato cubes, paprika, oregano, salt, and pepper.
- Cover and cook for 10 minutes, stirring occasionally.
- Add zucchini and cook uncovered for 5 more minutes.
- Remove from heat, garnish with parsley, and serve warm.
- See full steps with tips & photos → https://theboatshedcafe.com/ground-beef-skillet-with-zucchini-and-sweet-potato/
Notes
