There’s a special kind of comfort in a wholesome skillet meal, especially when fresh vegetables and hearty ground beef come together in one pan. This Ground Beef Zucchini Sweet Potato Skillet creates a vibrant, savory dish that delivers warmth and balanced nutrition with every bite.
The tender zucchini and naturally sweet potatoes perfectly complement the rich, browned ground beef, making this dish an all-in-one dinner option that’s quick to prepare and packed with flavors. It’s delightful enough for family dinners and simple enough for busy weeknights.
- This skillet comes together quickly, perfect for a nutritious weeknight dinner.
- The mix of sweet potatoes and zucchini adds color, texture, and balanced nutrition.
- Ground beef offers a rich protein base that enhances the dish’s hearty flavor.
- Minimal cleanup with everything cooked in one pan.
Ingredients
- Ground beef (1 pound): Lean ground beef providing rich protein and a hearty flavor foundation.
- Medium zucchini (2, sliced): Adds mild flavor and vibrant green color, balancing the earthiness.
- Medium sweet potato (1, peeled and diced): Offers natural sweetness and a tender texture that pairs well with beef.
- Yellow onion (1, finely chopped): Provides a savory aroma and subtle sweetness after sautéing.
- Garlic cloves (2, minced): Adds fragrant depth and punctuates the savory notes perfectly.
- Olive oil (2 tablespoons): Used for sautéing vegetables and browning beef, adding richness.
- Salt (1 teaspoon): Enhances all flavors and balances sweetness and savoriness.
- Black pepper (1/2 teaspoon): Adds mild heat and depth to round out flavors.
- Smoked paprika (1 teaspoon): Imparts subtle smokiness complementing the beef and veggies.
- Dried thyme (1/2 teaspoon): Offers an herbal aroma that brightens the skillet.
- Beef broth (1/4 cup): Keeps the skillet moist and adds concentrated umami flavor.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on top at serving for fresh color and flavor.
Instructions
- Prepare the Vegetables
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Start by washing and dicing the sweet potato into small, uniform cubes to ensure even cooking. Slice the zucchini into rounds and finely chop the onion and garlic. Preparing the vegetables upfront saves time and allows a smooth, organized cooking process.
- Brown the Ground Beef
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Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until it’s thoroughly browned and no longer pink. Browning develops deep flavor through caramelization and prepares the beef for the combined skillet cooking.
- Sauté Onions and Garlic
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Push the beef to the side and add chopped onions and garlic to the cleared space in the skillet. Sauté until fragrant and translucent. This step infuses the oil with sweet and savory aromatics that enhance the entire dish.
- Add Sweet Potatoes
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Incorporate the diced sweet potatoes into the skillet, stirring to combine them with beef and aromatics. Cooking the sweet potatoes first ensures they soften sufficiently as they take longer than zucchini to become tender.
- Season and Add Liquid
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Sprinkle salt, black pepper, smoked paprika, and dried thyme evenly. Pour the beef broth over the skillet mixture to add moisture and help steam the vegetables gently, enhancing tenderness without drying out the skillet.
- Simmer Until Tender
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Reduce heat to medium-low and cover the skillet. Let it cook for 10-12 minutes, stirring occasionally. This slow simmer softens the sweet potatoes thoroughly while allowing flavors to meld perfectly.
- Add Zucchini and Finish Cooking
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Uncover and fold in the sliced zucchini. Cook uncovered for another 5 minutes until zucchini softens but still retains a slight crunch, preserving texture contrast and freshness.
- Garnish and Serve
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Remove from heat and sprinkle chopped fresh parsley over the skillet. The parsley adds a pop of color and a fresh herbal note that brightens the rich flavors. Serve the skillet warm as a complete and satisfying meal.
- Use lean ground beef to reduce excess grease and keep the skillet healthy.
- Cut vegetables into similar sizes for even cooking and ideal texture.
- Sweet potatoes take longer to soften, so they’re added earlier in the cooking process.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of broth or water to keep the skillet moist and flavorful.
Serving Suggestions
This skillet is delicious served on its own or paired with a side salad or crusty bread. For a protein boost, add a fried egg on top for a hearty breakfast or dinner option.
- For extra depth, deglaze the pan with a splash of red wine after browning the beef before adding broth.
- Swap sweet potatoes with butternut squash for a seasonal twist.
- For a spicier kick, add a pinch of cayenne or chopped jalapeños.
FAQs
- Can I use other ground meats instead of beef?
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Yes, ground turkey or chicken work well, though the flavor will be milder. Adjust seasoning accordingly.
- Is this dish gluten-free?
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Yes, all ingredients used are naturally gluten-free, making this recipe safe for gluten-sensitive diets.
- How can I make this vegetarian?
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Replace ground beef with cooked lentils or plant-based crumbles for a vegetarian version rich in protein.
- Can I prepare this recipe ahead of time?
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You can chop vegetables and brown the beef in advance. Combine and cook just before serving for best texture.
- What is the best way to reheat leftovers?
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Reheat gently in a skillet over low heat with a splash of broth to prevent drying out for best results.
- Can I freeze this dish?
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Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Ground Beef Zucchini Skillet
Equipment
- 1 large skillet preferably non-stick
- 1 knife
- 1 cutting board
- 1 spatula
Ingredients
- 1 lb ground beef
- 2 medium zucchinis diced
- 1 large sweet potato peeled and cubed
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika optional
- 1/2 tsp dried oregano optional
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic; sauté until softened, about 3 minutes.
- Add ground beef, breaking it apart, and cook until browned and fully cooked through.
- Stir in cubed sweet potatoes; cover and cook for about 10 minutes, stirring occasionally until tender.
- Add diced zucchini, paprika, oregano, salt, and pepper; cook uncovered for another 7 minutes until zucchini is tender.
- Adjust seasoning if needed and serve hot.
Notes
- Use fresh vegetables for best flavor.
- Variations: add bell peppers or mushrooms.
- Store leftovers refrigerated up to 3 days.
