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The Boat Shed Kitchen

Ground Beef and Zucchini Skillet

This Ground Beef and Zucchini Skillet is a wholesome, one-pan dish loaded with lean protein, sautéed veggies, and bold garlic flavor. It’s quick, satisfying, and perfect for busy weeknights or meal prep days.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef 80% lean
  • 2 medium zucchinis
  • 1 bell pepper any color
  • 3 cloves garlic
  • 1 medium onion
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Wash and slice zucchini into half-moons. Dice bell pepper and onion.
  2. In a large skillet, heat olive oil over medium heat.
  3. Sauté garlic and onion for 2–3 minutes until fragrant.
  4. Add ground beef and cook for 5–7 minutes, breaking it apart as it browns.
  5. Stir in bell pepper and zucchini.
  6. Cook for 5–6 minutes until zucchini is tender but still crisp.
  7. Season with salt, pepper, and any preferred spices. Serve warm.
  8. See full steps with tips & photos → https://theboatshedcafe.com/ground-beef-and-zucchini-skillet/

Notes

• Use yellow squash in place of zucchini for a colorful twist.
• Ground turkey or chicken can be substituted for beef.
• Leftovers taste great with rice, quinoa, or wrapped in a tortilla.