Ground Beef and Zucchini Skillet is a simple, tasty dish that combines hearty ground beef with fresh, tender zucchini all cooked together in one pan. The zucchini adds a light, crisp texture to the rich, savory beef, making it a balanced and satisfying meal. It’s quick to prepare and perfect for busy weeknights when you want something homemade but don’t have a lot of time.
I love making this dish because it feels like both comfort food and a little bit healthy at the same time. Using zucchini is a great way to sneak in some veggies without stealing the spotlight from the ground beef, which is always the star. A little seasoning and maybe some garlic or onion make the skillet even more flavorful without complicating things. I usually stir in some fresh herbs right at the end for a nice burst of freshness.
My favorite way to serve this is over rice or pasta, but sometimes I just enjoy it straight from the pan with a side of crusty bread to soak up all the tasty juices. It’s a meal that always feels cozy and satisfying, and it’s great for leftovers too. Whenever I make this skillet, it reminds me how easy comfort food can be when you keep it simple and fresh.
Key Ingredients & Substitutions
Ground Beef: This gives the dish its rich and savory base. If you want a leaner option, try ground turkey or chicken. For a plant-based twist, use crumbled tofu or lentils.
Zucchini: Fresh zucchini adds freshness and texture. You can swap it with yellow squash or even chopped eggplant for a similar feel.
Diced Tomatoes: These bring juiciness and tang. If fresh tomatoes are in season, finely chop and use those instead. Canned tomatoes work well year-round.
Onion and Garlic: Essential for flavor depth. If you don’t have fresh garlic, garlic powder can substitute. For a milder taste, use shallots instead of onions.
How Do You Cook Zucchini Perfectly in a Skillet Without It Getting Mushy?
Zucchini cooks quickly and releases water, so it’s easy for it to become mushy. Here’s how I keep it just right:
- Dice zucchini into similar-sized pieces for even cooking.
- Add zucchini after browning the beef to avoid overcooking.
- Cook zucchini on medium heat, stirring occasionally.
- Simmer covered for 10-15 minutes to let flavors combine but check early to keep some bite.
- Avoid over-stirring so it holds shape better.
These steps help zucchini stay tender but not soggy, keeping the dish fresh and balanced.
Equipment You’ll Need
- Large skillet – perfect for cooking the beef and zucchini together evenly in one pan.
- Wooden spoon or spatula – helps you break up the ground beef and stir without scratching the pan.
- Knife and cutting board – for chopping zucchini, onion, and garlic with ease.
- Measuring spoons – to get your seasonings just right.
- Can opener – needed to open the diced tomato can.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that’s still flavorful.
- Add diced bell peppers or mushrooms for extra veggie variety and texture.
- Stir in some shredded mozzarella or parmesan cheese at the end for a rich, melty finish.
- Mix in chili powder or cumin for a smoky, slightly spicy twist.
How to Make Ground Beef and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 2 medium zucchinis, diced into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz/410g) diced tomatoes, undrained
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: red pepper flakes for heat
- Fresh parsley or basil for garnish (optional)
Time Needed:
This recipe takes about 10 minutes for preparation and 25-30 minutes for cooking and simmering, making the total time roughly 35 to 40 minutes.
Step-by-Step Instructions:
1. Prepare the Base:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes, until they are soft and fragrant.
2. Cook the Ground Beef:
Add the ground beef to the skillet. Cook it for 5 to 7 minutes, stirring and breaking it up with a spoon until browned all over. If there’s excess fat, drain it carefully.
3. Add Zucchini and Tomatoes:
Stir in the diced zucchini and cook for 4 to 5 minutes until it starts to soften. Next, pour in the canned diced tomatoes along with their juice. Stir everything together.
4. Season and Simmer:
Season the mixture with dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Mix well, then lower the heat to low. Cover the skillet and let it simmer for 10 to 15 minutes until the zucchini is tender and all the flavors blend beautifully.
5. Final Touches and Serving:
Give the dish a taste and add more seasoning if needed. Garnish with chopped fresh parsley or basil if you like. Serve hot, either on its own, over rice or pasta, or with crusty bread to soak up the delicious juices.
Can I Use Frozen Zucchini Instead of Fresh?
Yes, you can use frozen zucchini, but be sure to thaw it fully and drain any excess water before adding to the skillet to avoid extra moisture that can make the dish watery.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or even plant-based crumbles work well as alternatives. Just adjust the cooking time accordingly if needed.
Is This Dish Gluten-Free?
Yes, the ingredients in this recipe are naturally gluten-free. Just be sure to serve it with gluten-free sides if needed, like rice or gluten-free pasta.
