Ground Beef and Zucchini Skillet is a simple, tasty one-pan meal that brings together juicy ground beef and tender zucchini with a touch of garlic and spices. It’s quick to make and perfect for those nights when you want something hearty but not too heavy. The zucchini adds a fresh, light feel that balances the rich flavor of the beef perfectly.
I love making this skillet dish when I’m short on time but still want a homemade dinner that feels satisfying. One of my favorite things about this recipe is how easy it is to swap in your favorite herbs or add a sprinkle of cheese on top to make it your own. It’s flexible and really comforting, especially when served straight from the skillet.
Serving it with a side of crusty bread or over a bed of rice turns it into a full meal that everyone at the table will enjoy. I also find that it reheats well, which is great for leftovers the next day. It’s one of those go-to dishes that feels like a warm, home-cooked hug after a busy day.
Key Ingredients & Substitutions
Ground Beef: This is the star protein here. I like using 80/20 beef for good flavor and some fat to keep the dish juicy. For a leaner option, try ground turkey or chicken, just watch for dryness.
Zucchini: Fresh zucchini adds mild sweetness and moisture. If you want, summer squash or yellow squash work well too. Avoid overcooking so it stays tender, not mushy.
Diced Tomatoes: Fresh or canned both work. I usually use canned when fresh isn’t in season. If you want less liquid, drain the canned tomatoes slightly before adding.
Cheddar Cheese: This melts nicely and adds a nice sharp flavor. You could swap for mozzarella or Monterey Jack for a milder taste or even a sprinkle of Parmesan for extra punch.
How Do I Cook Zucchini Without It Getting Too Soggy?
One challenge is cooking zucchini so it stays tender but not soggy. Here are my tips to get it right:
- Slice zucchini evenly to cook uniformly—about 1/4-inch thick is ideal.
- Add zucchini towards the end of cooking since it cooks quickly—about 5-7 minutes.
- Cook over medium heat without too much liquid to keep it from steaming and getting mushy.
- Stir gently to avoid breaking the pieces apart.
Following these steps, your zucchini will be soft but still have a nice bite and hold its shape.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – perfect for browning the beef evenly and cooking the zucchini without sticking.
- Wooden spoon or spatula – helps you break up the beef and stir without scratching your pan.
- Chef’s knife – for chopping the onion, garlic, and slicing zucchini with ease.
- Cutting board – a sturdy surface to prep all your veggies safely.
- Lid for the skillet – handy to cover the pan when melting cheese to keep it gooey and melty.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to make it leaner and lighter, especially in warmer months.
- Add diced bell peppers or mushrooms with the onion for more veggies and a boost of flavor and texture.
- Use pepper jack or mozzarella cheese instead of cheddar for a different melt and mild spicy or creamy taste.
- Stir in fresh herbs like basil or oregano right before serving to brighten up the dish with fresh notes.
Ground Beef and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 2 medium zucchinis, sliced into half-moons
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. You’ll spend 10 minutes prepping the vegetables and then about 15-20 minutes cooking everything in one skillet. It’s perfect for a quick and flavorful weeknight dinner!
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and cook them for about 3-4 minutes until they become soft and fragrant.
2. Cook the Ground Beef:
Add the ground beef to the skillet. Use a wooden spoon to break it apart and cook it until it turns brown and no longer pink. If there’s a lot of fat, carefully drain some out.
3. Season and Simmer:
Sprinkle the cumin, chili powder, salt, and pepper over the beef. Stir everything together. Then add the diced tomatoes and let the mixture simmer for 5 minutes so the flavors blend nicely.
4. Cook the Zucchini:
Add the sliced zucchini to the skillet. Cook for 5-7 minutes until the zucchini is tender but still has a little snap to it. Stir occasionally so it cooks evenly without becoming mushy.
5. Melt the Cheese & Finish:
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes. When it’s bubbly and melted, remove from heat.
6. Garnish and Serve:
Sprinkle fresh chopped cilantro or parsley over the skillet for a bright finishing touch (optional). Serve warm right from the pan. It’s great on its own, or with a side of rice or crusty bread to soak up the juices.
Can I Use Frozen Ground Beef for This Skillet?
Yes, but make sure to fully thaw it before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps it cook evenly and prevents excess moisture.
What Can I Substitute for Zucchini?
You can use yellow squash, bell peppers, or mushrooms as alternatives. Just be mindful of cooking times since some vegetables might cook faster or slower than zucchini.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the zucchini from becoming too soft.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the beef and vegetables as directed, then cool and refrigerate. When ready to serve, reheat on the stove and add the cheese last to melt fresh before serving.
