Ground Beef Zucchini Skillet (Printable version)
A hearty, one-pan meal with savory beef, tender zucchini, and tomatoes simmered with aromatic herbs.
# What You'll Need:
→ Meats
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 & 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
12 - 2 tbsp olive oil
→ Garnish
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup shredded parmesan or mozzarella cheese
# How to Prepare:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
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 to combine thoroughly.
05 - Reduce heat to medium, cover the skillet, and simmer for 8-10 minutes until the zucchini is tender and the 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 fresh parsley before serving. Serve hot.
# Expert advice:
01 -
- Everything cooks in one pan, which means you get all the comfort with almost zero cleanup.
- It transforms humble ingredients into something that tastes like you spent far longer than thirty minutes on dinner.
02 -
- Salt the zucchini lightly and let it sit for five minutes before cooking if you want it firmer and less watery in the finished dish.
- Do not skip the resting minute after you add cheese, as patience here gives you that beautiful melted stretch instead of rubbery shreds.
03 -
- Let the beef sit undisturbed for the first two minutes of cooking so it actually browns instead of steaming in its own moisture.
- A splash of balsamic vinegar stirred in at the very end adds a subtle tang that makes people ask what your secret ingredient is.