Zucchini And Ground Beef Skillet Recipe
This Zucchini And Ground Beef Skillet Recipe brings together fresh zucchini and savory ground beef in one pan.
Equipment
- Large skillet or cast iron pan
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 lb ground beef 80/20 lean
- 3 medium zucchini diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese optional
- 2 tbsp fresh parsley chopped
Instructions
- Heat olive oil in large skillet over medium-high heat.
- Add chopped onion and cook for 3 minutes.
- Add minced garlic and cook for 1 minute more.
- Add ground beef to the skillet immediately.
- Cook beef until browned, breaking it into small pieces.
- Drain excess fat from the pan carefully.
- Add diced zucchini to the beef mixture now.
- Season with oregano, basil, paprika, salt, and pepper.
- Cook for 5 minutes, stirring occasionally throughout.
- Add diced tomatoes with their juice to skillet.
- Simmer for 8-10 minutes until zucchini is tender.
- Sprinkle cheese on top if using it.
- Garnish with fresh parsley before serving immediately.
Notes
- Don't overcook zucchini to maintain its texture and nutrients
- Drain excess liquid if zucchini releases too much water
- Use lean ground beef to reduce overall fat content
- Add red pepper flakes for extra heat and flavor
- Fresh herbs work better than dried for garnishing