Ground Beef Zucchini Sweet Potato Skillet

This one-pan ground beef zucchini sweet potato skillet is the kind of weeknight dinner that checks all the boxes—simple, hearty, wholesome, and full of flavor. It’s made with just a handful of everyday ingredients, yet somehow it tastes like something you’d get from a cozy café that prides itself on comfort food with a healthy twist. The best part? It’s all done in one skillet, which means fewer dishes and more time to unwind.

I first made this dish on one of those evenings when I opened the fridge and thought, “Okay, what can I throw together that won’t take forever?” I had ground beef, a couple of zucchinis that were just on the edge of their prime, and a sweet potato begging to be used. What started as a “use-what-you-have” situation turned into a surprisingly delicious meal that I’ve made again and again since.

What makes this skillet so satisfying is the balance. You’ve got the savory richness from the beef, the tender bite of sautéed zucchini, and the natural sweetness of the sweet potatoes. A little onion and garlic bring everything together, and if you’re feeling bold, a pinch of smoked paprika or chili flakes adds just the right amount of kick.

It’s naturally gluten-free, dairy-free, and loaded with nutrients from real, whole foods—so you can feel good about digging in. Whether you’re meal prepping for the week or just need a quick dinner idea for tonight, this skillet might just earn a spot in your regular rotation.

Why You’ll Love It

• One-pan wonder: Everything cooks in a single skillet, making cleanup a total breeze—perfect for busy weeknights or lazy Sundays.
• Balanced and hearty: With protein from ground beef, fiber-rich sweet potatoes, and nutrient-packed zucchini, it’s a complete meal that leaves you full and satisfied.
• Naturally healthy: This dish is gluten-free, dairy-free, and made with whole ingredients, so it’s a feel-good meal without sacrificing flavor.
• Super versatile: You can switch up the veggies, use ground turkey or chicken, or even toss in a fried egg on top—this skillet adapts to whatever you have on hand.
• Ready in 30 minutes: It’s quick, easy, and doesn’t require fancy ingredients or complicated steps. Dinner on the table, fast.

Ingredient List

• 1 lb ground beef
• 1 large sweet potato, peeled and diced
• 2 medium zucchinis, sliced into half-moons
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (optional, for garnish)

Ingredient Notes

• Ground beef: I usually go for 85/15 or 90/10 lean beef—it gives just the right amount of richness without too much grease.
• Sweet potato: The smaller you dice it, the quicker it cooks. Aim for even pieces so everything softens at the same pace.
• Zucchini: Don’t overcook it! Add it toward the end so it stays tender-crisp and doesn’t turn mushy.
• Smoked paprika: Adds that warm, smoky depth that really brings the whole dish together—don’t skip it if you can help it!
• Olive oil: A good quality olive oil makes a difference in the overall flavor. You can also sub with avocado oil if preferred.

Kitchen Equipment Needed

• Large skillet with lid – For sautéing everything evenly; I love using my deep non-stick skillet for easy cleanup.
• Cutting board – To safely prep the veggies and sweet potato.
• Sharp knife – A good chef’s knife makes chopping quicker and more precise.
• Wooden spoon or spatula – Great for breaking up the ground beef and stirring without scratching your pan.
• Measuring spoons – For getting the seasoning just right (I keep a magnetic set on my fridge for easy grab-and-go).

Instructions

Step 1: Prep the vegetables

• Peel the sweet potato and dice it into small, even cubes—around ½ inch thick.
• Slice the zucchini into half-moons (cut lengthwise, then slice).
• Dice the onion and mince the garlic.
  Pro Tip: Keep the sweet potato cubes small so they cook faster and soften evenly in the skillet.

Step 2: Brown the ground beef

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the ground beef and break it up with a spatula or wooden spoon.
• Cook for 5–7 minutes, or until browned and no longer pink.
• Season lightly with salt and pepper.
• Once cooked, transfer the beef to a plate and set aside.
  Pro Tip: Don’t overcrowd the pan while browning—let the meat sit for a minute before stirring to get a better sear.

Step 3: Sauté the onions and sweet potatoes

• In the same skillet, add the remaining tablespoon of olive oil.
• Toss in the diced onions and sauté for 2–3 minutes, until they start to soften.
• Add the diced sweet potatoes and stir well to coat with the oil.
• Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
  Pro Tip: If the potatoes are browning too quickly, lower the heat and cover the skillet with a lid to help them steam-cook.

Step 4: Add zucchini and garlic

• Once the sweet potatoes are soft, stir in the sliced zucchini and minced garlic.
• Cook for another 4–5 minutes, just until the zucchini is tender but still a little crisp.
• Season with smoked paprika, dried oregano, and another pinch of salt and pepper.

Step 5: Combine and finish

• Return the cooked ground beef to the skillet.
• Stir everything together and cook for 2–3 more minutes to let the flavors meld.
• Taste and adjust seasonings if needed.
• Turn off the heat and sprinkle with freshly chopped parsley or cilantro, if using.
  Pro Tip: Let the skillet sit for 1–2 minutes before serving—this helps the juices settle and keeps the dish flavorful without being too oily.

Tips and Tricks for Success

• Cut ingredients evenly: Keeping the sweet potato cubes and zucchini slices uniform helps everything cook at the same rate.
• Cook sweet potatoes low and slow: If they’re browning too fast, reduce the heat and cover the skillet to soften them through without burning.
• Drain excess grease: If your ground beef releases a lot of fat, drain it off before adding the veggies to avoid a greasy finish.
• Don’t overcook the zucchini: Add it toward the end so it stays slightly firm and doesn’t get mushy.
• Season in layers: Add a pinch of salt at each stage—meat, onions, veggies—for deeper, balanced flavor.

Ingredient Substitutions and Variations

• Ground turkey or chicken: Use in place of beef for a lighter option.
• White or red potatoes: Sub in if you don’t have sweet potatoes (you may need to cook them a few minutes longer).
• Add bell peppers: For a pop of color and sweetness, throw in diced red or yellow bell peppers with the onions.
• Make it spicy: Add red pepper flakes or a chopped jalapeño with the garlic for a little heat.

Serving Suggestions

• Serve it as-is: It’s a full, balanced meal all on its own—just scoop into bowls and enjoy!
• With a side of rice or quinoa: Perfect if you want to stretch it a little further or soak up any extra juices.
• Tucked into a warm tortilla: Turn it into a wrap or burrito for an easy on-the-go lunch or dinner.
• Topped with a fried or poached egg: Adds a creamy, savory touch—especially good for brunch vibes.
• I love serving this skillet with a dollop of Greek yogurt and a sprinkle of fresh herbs—it adds creaminess and a cool contrast to the warm spices!

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 4 days.
• Reheat on the stove over medium heat with a splash of water or broth to loosen things up.
• Microwave-friendly: Heat in a microwave-safe dish in 60–90 second intervals, stirring in between.
• Freeze for later: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Avoid overcooking zucchini on reheat: It softens quickly, so don’t microwave too long or it can go mushy.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This skillet keeps well and actually tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat when ready to eat.

What’s the best way to cut sweet potatoes for fast cooking?

Dice them small—about ½-inch cubes or smaller. The smaller the pieces, the quicker they’ll soften in the pan without burning on the outside.

Can I use frozen zucchini or sweet potatoes?

You can, but they may release more moisture and become softer. If using frozen, thaw and pat them dry with paper towels before adding to the skillet.

How do I make it vegetarian?

Swap the ground beef for canned lentils, black beans, or a plant-based ground alternative. Just make sure to season well for flavor.

Is this meal low-carb?

Not quite, since sweet potatoes are higher in carbs. For a lower-carb version, try swapping them for cauliflower or butternut squash cubes.

Can I double the recipe?

Definitely—just make sure your skillet is large enough so everything browns nicely and doesn’t steam. A large Dutch oven works great for bigger batches!

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

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