Oh, weeknights, right? They can be such a whirlwind! That’s exactly why I’m obsessed with this GROUND BEEF ZUCCHINI skillet. Trust me, I’ve made it a million times when I’m totally wiped out but still want something healthy and yummy for dinner. It’s like a magic trick in a pan – comes together super fast with simple stuff you probably already have. Seriously, this GROUND BEEF ZUCCHINI dish is a lifesaver for busy families!
Why You’ll Love This GROUND BEEF ZUCCHINI Skillet
This GROUND BEEF ZUCCHINI skillet is a total game-changer, and here’s why:
- Super Speedy: Seriously, dinner on the table in about 35 minutes. Perfect for when you’re rushing around.
- Seriously Easy: Minimal chopping, one pan – what’s not to love? Even beginners can nail this.
- Healthy & Wholesome: Packed with lean protein from the beef and sneaky good veggies like zucchini and tomatoes.
- So Versatile: You can totally switch up the veggies or spices to make it your own.
Ingredients for Your GROUND BEEF ZUCCHINI Meal
Alright, let’s talk about what you’ll need to whip up this fantastic GROUND BEEF ZUCCHINI skillet. It’s pretty straightforward, and honestly, the star here is how well these simple ingredients just *work* together. You’re going to grab about a pound of good lean ground beef – that’s the hearty base. Then, we’ve got some olive oil for sautéing, a medium onion that’s nice and chopped up, and a couple of garlic cloves, minced nice and fine so you get that lovely flavor without big chunks. The real stars, of course, are the zucchini – two medium ones, chopped – and a can of diced tomatoes. Don’t drain those tomatoes! That juice is pure flavor gold. Lastly, we’ll season it all up with some dried Italian seasoning – which is my go-to for quick flavor – and of course, salt and pepper to your taste. Simple, right?
Here’s the full rundown:
- 1 pound ground beef (I like lean, but use what you have!)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, chopped (about 3 cups)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Step-by-Step Guide to Making GROUND BEEF ZUCCHINI
Okay, let’s get this GROUND BEEF ZUCCHINI party started! It’s honestly so simple, you’ll wonder why you haven’t made it every single week. First things first, grab a nice big skillet – I’m talking about a sturdy one that can handle medium-high heat. Pop in that tablespoon of olive oil and let it get nice and warm before you do anything else. Once it’s shimmery, toss in your pound of ground beef. Now, the fun part: break it all up with your spoon! You want it to be nice and browned, and for all the excess grease to be gone. Just tilt the pan and catch the gross stuff with a paper towel – easy peasy.
Next up, add your chopped onion right into that beefy goodness. Let it soften up for about five minutes – you’ll see it get nice and translucent. Then, the aromatics arrive! Stir in your minced garlic and give it just about a minute. Be careful here, garlic can burn fast, and nobody wants bitter garlic! Right about now is when the magic really happens. Add your chopped zucchini, the whole can of diced tomatoes (juice and all – don’t you dare drain it!), and that teaspoon of Italian seasoning. Give it all a good stir to combine everything.
Bring that mixture to a gentle simmer. You know, just a few little bubbles here and there. Then, turn the heat down low, pop a lid on the skillet, and let it do its thing for about 10 to 15 minutes. This is where the zucchini gets perfectly tender and all those flavors meld together. My little trick? I like to give it a poke with a fork to check the zucchini before I turn off the heat. If you’re curious about other quick skillet meals, you might want to check out this garlic cauliflower mushroom skillet recipe too! Once it’s tender, give it a taste and season with salt and pepper until it’s just right for you. Serve it up hot and get ready for some happy sighs around the table!
Tips for the Best GROUND BEEF ZUCCHINI
Want to make this GROUND BEEF ZUCCHINI skillet absolutely perfect every time? I’ve picked up a few tricks over the years that really make a difference. First off, when you’re browning that ground beef, make sure you don’t overcrowd the pan. Cook it in batches if you have to! This helps it brown instead of just steam, giving you way more flavor. Also, don’t be shy with the seasoning. Taste it near the end and add more salt and pepper if it needs a little boost – that’s where the real flavor magic happens. And for the zucchini, trust me, just cook it until it’s tender, not mushy. It’ll finish cooking a bit when you let it simmer.
Variations for Your GROUND BEEF ZUCCHINI Dish
Don’t get me wrong, this GROUND BEEF ZUCCHINI skillet is fantastic just as it is, but sometimes you just want to jazz it up, right? One of my favorite swaps is to add some bell peppers in there with the onions – maybe a red or yellow one for a pop of color and extra sweetness. If you love mushrooms, you could totally throw in some sliced mushrooms with the zucchini; they get so savory when they cook down. Seriously, thinking about mushrooms makes me remember this awesome sauteed mushrooms with broccoli recipe! Or, if you like things a little spicier, a pinch of red pepper flakes with the garlic works wonders. You could even toss in some spinach at the very end until it wilts for more greens, kind of like in that parmesan spinach mushroom pasta skillet. It’s all about making it *your* perfect meal!
Serving Suggestions for GROUND BEEF ZUCCHINI
This GROUND BEEF ZUCCHINI goodness is pretty filling on its own, but if you want to make it a full meal, it’s amazing with some of my favorite sides! Think fluffy rice, creamy mashed potatoes, or even some crusty bread. For a lighter touch, a simple side salad or some tomato toast would be lovely. And oh, don’t forget some perfectly garlic herb roasted potatoes if you’re feeling a bit fancy!
Storage and Reheating Your GROUND BEEF ZUCCHINI
Got leftovers? Lucky you! This GROUND BEEF ZUCCHINI skillet stores beautifully. Just pop it into an airtight container once it’s cooled down a bit and pop it in the fridge. It should be good for about 3-4 days. When you’re ready to reheat, I find the stovetop is best – just a splash of water in a skillet over medium heat until it’s warmed through. You can also zap it in the microwave if you’re in a hurry. Freezing works too, but the zucchini can get a little softer once thawed, so keep that in mind!
Frequently Asked Questions about GROUND BEEF ZUCCHINI
Got a few burning questions about my favorite easy GROUND BEEF ZUCCHINI skillet? I totally get it! It’s always good to know the little details. Here are some things people often ask me, and my best answers!
Can I use different types of ground meat for this recipe?
Oh, for sure! Ground turkey or even ground chicken work wonderfully here. Just swap it out 1:1 for the beef. You might need a touch less cooking time for turkey, but the flavor is still amazing!
How to make this GROUND BEEF ZUCCHINI recipe spicier?
If you like a little heat, just toss in about 1/4 to 1/2 teaspoon of red pepper flakes when you add the garlic. That little kick makes this GROUND BEEF ZUCCHINI skillet extra fun!
Is it okay if the zucchini is still a little firm?
A little firmness is actually great! You want it tender, not totally mushy. If you’re unsure, just check it at the 10-minute mark. It should give a little when you poke it, but still have a slight bite.
Nutritional Information
Just a heads-up, these numbers are estimates because, you know, kitchens can be a little different! Based on the ingredients, one serving of this yummy GROUND BEEF ZUCCHINI skillet has about 350 calories, 15g of carbs, 25g of protein, and 20g of fat. Remember, using leaner beef or different veggies can change things up a bit!
Share Your Thoughts!
Okay, so that’s how I whip up my super quick GROUND BEEF ZUCCHINI skillet! I really hope you give it a try during your busy week. If you do make it, please, please let me know how it turned out in the comments below! I’d love to hear your take on it, or if you tried a fun variation. You can also read more about my kitchen adventures here!
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Ground Beef and Zucchini Skillet
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and quick skillet meal with ground beef and zucchini.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the chopped zucchini, diced tomatoes (with their juice), and Italian seasoning to the skillet.
- Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until zucchini is tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- You can add other vegetables like bell peppers or mushrooms.
- Serve over rice or pasta if desired.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: ground beef, zucchini, skillet, easy dinner, quick meal