Ground Beef Zucchini Skillet

Busy weeknights call for meals that are quick to make, flavorful, and satisfying without leaving you with a mountain of dishes. This ground beef zucchini skillet checks all those boxes — it’s a one-pan wonder that’s hearty enough for dinner but light enough to keep you feeling good afterward.

This dish brings together tender bites of zucchini, well-seasoned ground beef, and just the right mix of herbs and spices. The zucchini softens beautifully without turning mushy, soaking up all the savory goodness from the beef. And since it’s cooked in a single skillet, all the flavors mingle together in the best way, creating a rich, comforting taste with minimal effort.

One of the best parts about this recipe is how adaptable it is. You can keep it simple for a quick weeknight dinner or jazz it up with extra veggies, cheese, or even a splash of tomato sauce for a heartier feel. It also works for different diets — low-carb, gluten-free, or just anyone who loves a healthy twist on a comfort food classic.

Whether you serve it on its own, over rice, or alongside some crusty bread to soak up the juices, this ground beef zucchini skillet is bound to become a go-to in your kitchen. It’s that perfect balance of easy, tasty, and wholesome — the kind of recipe you’ll find yourself making again and again.

Why You’ll Love It

• Quick & Easy Cleanup – Everything cooks in one skillet, which means less time scrubbing dishes and more time relaxing after dinner.
• Packed with Flavor – The combination of seasoned ground beef, tender zucchini, and aromatic spices creates a rich, savory taste in every bite.
• Healthy & Satisfying – It’s naturally low-carb and loaded with veggies, making it a lighter meal that still keeps you full.
• Versatile – Enjoy it on its own, serve over pasta, rice, or cauliflower rice, or use it as a filling for wraps and tacos.
• Great for Meal Prep – This dish reheats beautifully, so you can make a big batch and enjoy it for lunch or dinner throughout the week.

Ingredient List

For the Skillet

• 1 lb ground beef
• 2 medium zucchinis, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

For Garnish (Optional)

• Fresh parsley, chopped
• ½ cup shredded cheese (cheddar, mozzarella, or a blend)

Ingredient Notes

• Ground beef – I like using 85/15 lean ground beef for a nice balance of flavor and juiciness without too much grease.
• Zucchini – Dice them into even pieces so they cook evenly and hold their texture.
• Italian seasoning – Adds a lovely herbal depth; you can also mix your own with oregano, basil, and thyme.
• Cherry tomatoes – They burst and create a light sauce; regular diced tomatoes also work.
• Cheese – Melts into the skillet for extra richness; feel free to skip if you want to keep it lighter.

Kitchen Equipment Needed

• Large Skillet or Frying Pan – Perfect for cooking the beef and veggies together; I love using a heavy-bottomed nonstick skillet for even heat.
• Wooden Spoon or Spatula – For stirring and breaking up the ground beef; a silicone spatula works great too.
• Chef’s Knife – Essential for chopping zucchini, onion, and peppers; a sharp knife makes prep faster.
• Cutting Board – I keep a separate one for veggies to make cleanup easier.
• Measuring Spoons & Cups – For accurately adding seasonings and olive oil.
• Optional: Grater – If adding cheese, a fine grater helps it melt quickly and evenly.

Instructions

Step 1: Prep Your Ingredients

• Wash and dice the zucchinis into bite-sized pieces.
• Chop the onion and red bell pepper into small, even pieces for uniform cooking.
• Mince the garlic cloves.
• Halve the cherry tomatoes.

Pro Tip: Dry the zucchini pieces with a paper towel after washing to prevent them from releasing too much water while cooking.

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Step 2: Cook the Ground Beef

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the ground beef and break it up with a wooden spoon.
• Season with salt, pepper, paprika, and crushed red pepper flakes (if using).
• Cook until browned and no longer pink, about 5–7 minutes.
• Drain excess fat if needed.

Pro Tip: Let the beef sit undisturbed for a minute before stirring—it helps develop a nice sear and deeper flavor.

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Step 3: Sauté the Vegetables

• Push the beef to one side of the skillet and add the remaining tablespoon of olive oil.
• Add onion, bell pepper, and garlic. Sauté for 2–3 minutes until softened and fragrant.
• Stir in the zucchini and cherry tomatoes, mixing everything together.
• Sprinkle in the Italian seasoning and adjust salt and pepper to taste.

Pro Tip: Cook the zucchini until just tender for the best texture—overcooking can make it mushy.

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Step 4: Simmer and Combine Flavors

• Reduce heat to medium-low.
• Cover the skillet and let everything cook together for 5–7 minutes, stirring occasionally.
• Taste and adjust seasoning as needed.

Pro Tip: Covering the skillet helps the zucchini release just enough moisture to create a light, flavorful sauce.

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Step 5: Add Cheese and Garnish (Optional)

• Sprinkle shredded cheese over the skillet and cover for 1–2 minutes until melted.
• Remove from heat and garnish with fresh chopped parsley.

Pro Tip: Adding the cheese at the very end keeps it gooey and prevents it from overcooking or separating.

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Step 6: Serve and Enjoy

• Serve warm straight from the skillet for a cozy, one-pan meal.
• Pair with rice, pasta, or enjoy it on its own for a low-carb option.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Pro Tip: Reheat gently on the stovetop or in the microwave to maintain the zucchini’s texture and the beef’s juiciness.

Tips and Tricks for Success

• Use a sharp knife to chop vegetables evenly so they cook uniformly.
• Don’t overcrowd the skillet; cook in batches if needed to ensure everything browns nicely.
• Taste and adjust seasoning gradually—Italian seasoning and salt can vary in strength.
• Let the skillet rest for a minute before serving; flavors meld beautifully during this time.
• If the zucchini releases too much water, remove the lid for the last 2–3 minutes to evaporate excess moisture.

Ingredient Substitutions and Variations

• Ground Beef – Swap for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
• Zucchini – Yellow squash or chopped eggplant works well if you want a different texture.
• Bell Pepper – Use any color you like, or add mushrooms for an earthier flavor.
• Cheese – Try feta, goat cheese, or Parmesan for a unique twist.
• Tomatoes – Canned diced tomatoes can replace cherry tomatoes in a pinch.
• Spices – Add cumin or smoked paprika for a slightly different flavor profile.
• Extra Veggies – Spinach, kale, or broccoli can be stirred in for added nutrition.

Serving Suggestions

• Serve over steamed rice for a simple, comforting weeknight dinner.
• Spoon over cooked pasta and top with extra cheese for a hearty meal—I love pairing it with penne and a sprinkle of Parmesan.
• Enjoy it on its own for a low-carb, protein-packed option.
• Wrap it in tortillas or lettuce leaves for a quick and flavorful taco night.
• Pair with a fresh green salad and garlic bread—I love this combo because it balances the richness of the beef and zucchini perfectly.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over medium-low heat, stirring occasionally to prevent sticking.
• Microwave in a covered dish for 1–2 minutes, stirring halfway through for even heating.
• If the skillet seems dry during reheating, add a splash of water or broth to keep it moist.
• Do not freeze zucchini-heavy versions, as the texture may become mushy when thawed.

Frequently Asked Questions

Can I use leaner or fattier ground beef?

Yes! Leaner beef (90/10) will reduce grease, while fattier beef adds more richness. Just drain excess fat if needed.

Can I make this vegetarian?

Absolutely! Swap the ground beef for plant-based crumbles, lentils, or even chopped mushrooms for a hearty vegetarian version.

How do I prevent the zucchini from getting mushy?

Cook it just until tender, and avoid over-stirring. Drying the zucchini before cooking also helps maintain its texture.

Can I prepare this ahead of time?

Yes! You can chop veggies and cook the beef in advance. Combine and heat everything right before serving for a quick meal.

What can I serve this with?

It’s versatile! Serve over rice, pasta, in wraps, or enjoy on its own for a low-carb option. Pairing with a salad or garlic bread is also delicious.

Can I freeze leftovers?

It’s not recommended, as zucchini can become mushy when thawed. Best to enjoy within 2–3 days stored in the fridge.

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Did you try this recipe? Let me know in the comments how it turned out!

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