Ground Beef Zucchini Skillet (Printable)
Hearty one-pan meal with ground beef, zucchini, and tomatoes simmered with herbs.
# What You'll Need:
→ Proteins
01 - 1 lb ground beef, 80% lean
→ Vegetables
02 - 2 medium zucchinis, diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
→ Spices and Seasonings
07 - 1 tsp dried oregano
08 - 1/2 tsp dried basil
09 - 1/2 tsp paprika
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Pantry Staples
12 - 2 tbsp olive oil
→ Garnish (optional)
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup shredded parmesan or mozzarella cheese
# Step-by-step:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
02 - Add the onion and garlic to the skillet. Sauté for 2 minutes until softened and fragrant.
03 - Stir in the red bell pepper and zucchini. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the cherry tomatoes, oregano, basil, paprika, crushed red pepper flakes (if using), salt, and black pepper. Stir everything together until well combined.
05 - Reduce heat to medium, cover the skillet with a lid, and simmer for 8-10 minutes until the zucchini is tender and flavors have melded together.
06 - Remove from heat. Taste the dish and adjust salt and pepper as needed.
07 - If desired, sprinkle shredded cheese over the top and cover for 2 minutes to allow the cheese to melt.
08 - Garnish with chopped fresh parsley and serve hot.
# Expert Advice:
01 -
- It is the kind of meal that makes you look competent without requiring any real skill, and honestly that is the best kind of cooking.
- The zucchini soaks up all the beefy, herb scented juices and becomes something you actually crave, which is a neat trick for a vegetable people usually forget about.
02 -
- Do not skip draining the beef fat or the whole dish will taste greasy and the vegetables will boil instead of browning properly.
- Covering the pan while simmering is what pulls everything together, so resist the urge to keep lifting the lid and checking.
03 -
- Salt the zucchini pieces and let them sit for ten minutes before cooking if they seem very watery, then pat them dry with a paper towel so they sear instead of steam.
- Use a skillet that is wide enough so the beef can actually brown instead of steaming in a crowded pile, because that browning is where the deep flavor lives.