Experience the hearty and wholesome flavors of this Ground Beef Zucchini Sweet Potato Skillet, where tender ground beef meets the natural sweetness of fresh vegetables. This one-pan meal perfectly balances savory and earthy elements, making it a comfort dish ideal for any mealtime.
Whether cooking for your family or meal prepping for the week, this skillet delivers a satisfying, nutrient-packed dish that’s easy to customize and quick to prepare. The combination of zucchini and sweet potato adds vibrant color and loads of vitamins, while the beef provides a rich protein source.
- One-pan simplicity minimizes cleanup while maximizing flavor integration.
- Combines protein and vegetables for a balanced, nutritious meal.
- Perfectly adaptable with spices and additional veggies based on your preference.
Ingredients
- Ground beef: 1 lb lean ground beef providing protein and rich, savory flavor to the skillet.
- Zucchini: 2 medium zucchinis, diced to add moisture and mild, slightly sweet vegetable notes.
- Sweet potato: 1 large sweet potato, peeled and cubed, lending natural sweetness and a creamy texture.
- Onion: 1 medium onion, finely chopped to enhance flavor depth and aroma.
- Garlic cloves: 2 cloves minced to add sharp, aromatic undertones to the dish.
- Olive oil: 2 tablespoons for sautéing vegetables and adding healthy fats.
- Diced tomatoes: 1 cup canned or fresh, for juiciness and subtle acidity.
- Smoked paprika: 1 teaspoon to impart a warm, smoky flavor balancing the beef and vegetables.
- Ground cumin: 1/2 teaspoon adds earthy and slightly nutty undertones.
- Salt: 1 teaspoon, to enhance and bring out the natural flavors.
- Black pepper: 1/2 teaspoon freshly ground for mild heat and aroma.
- Fresh parsley: 2 tablespoons chopped, used as a garnish for fresh color and a bright herbal note.
Instructions
- Prepare Your Vegetables
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Begin by dicing the zucchini and peeling and cubing the sweet potato into bite-sized pieces. Chop the onion finely and mince the garlic cloves. Preparing these ingredients ahead ensures a smooth cooking process and even cooking times.
- Cook Ground Beef Thoroughly
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Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. This step builds the savory foundation of the dish while rendering excess fat for a balanced texture.
- Sauté Aromatics
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Push the beef to the side of the skillet and add chopped onions and minced garlic. Sauté for 2-3 minutes until fragrant and translucent, contributing layers of flavor that complement the beef and vegetables.
- Add Sweet Potato and Tomatoes
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Add cubed sweet potatoes and diced tomatoes to the skillet, stirring to combine. Sweet potatoes add sweetness and substantial texture, while tomatoes provide moisture and a subtle tang that brightens the dish.
- Season and Cook Through
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Sprinkle smoked paprika, ground cumin, salt, and black pepper evenly over the mixture. Stir well, cover, and reduce heat to medium-low. Let the skillet simmer for 10-12 minutes, allowing the sweet potatoes to become tender and flavors to meld beautifully.
- Incorporate Zucchini
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Stir in the diced zucchini and continue cooking uncovered for another 5 minutes. This step ensures zucchini remains slightly crisp, adding fresh texture and preventing overcooking.
- Finish and Garnish
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Remove from heat and sprinkle chopped fresh parsley over the skillet. Fresh parsley adds a burst of color and a delicate herbal finish to this savory, comforting dish.
- Use lean ground beef to minimize grease and keep the skillet healthy.
- Adjust sweet potato size for uniform cooking to avoid undercooked pieces.
- Covering the skillet helps tenderize the sweet potatoes efficiently during cooking.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well — separate into portions and freeze for up to 2 months, then thaw and reheat gently on the stove or microwave.
Serving Suggestions
Serve this skillet as a standalone meal or paired with a fresh green salad for a lighter balance. For added creaminess, dollop with sour cream or sprinkle with shredded cheese before serving.
- To boost flavor, brown the beef in batches avoiding overcrowding for better caramelization.
- For a spicier twist, add a pinch of cayenne or red chili flakes along with the paprika.
- Feel free to swap zucchini with yellow squash or add bell peppers for extra color and nutrients.
FAQs
- Can I use ground turkey instead of ground beef?
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Yes, ground turkey works well, offering a leaner option though the flavor will be milder. Adjust seasoning as needed.
- Is it possible to make this recipe vegetarian?
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Absolutely! Substitute ground beef with crumbled tofu or cooked lentils and enhance spices for robust flavor.
- How do I prevent the sweet potatoes from becoming mushy?
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Cut the sweet potatoes into even, bite-sized cubes and avoid stirring too often to allow them to cook evenly without breaking apart.
- Can I prepare this skillet ahead of time?
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You can chop vegetables and measure spices ahead, but cook the skillet fresh for best texture and flavor.
- What sides pair best with this skillet?
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Steamed greens, crusty bread, or a light quinoa salad complement this meal wonderfully.
- Can I add cheese to this dish?
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Yes, melted cheese like cheddar or mozzarella can be added on top while still hot for a creamy finish.
- How spicy is this dish?
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This recipe is mildly spiced but can be adjusted with additional chili or pepper to suit your taste.
Ground Beef Zucchini Skillet
Equipment
- 1 large skillet for cooking the beef and vegetables
- 1 knife for chopping zucchini and sweet potatoes
- 1 cutting board
Ingredients
- 1 lb ground beef
- 2 medium zucchinis diced
- 1 large sweet potato peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp dried thyme optional
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic; sauté until fragrant and translucent.
- Add ground beef, breaking it apart, and cook until browned.
- Stir in diced sweet potatoes; cover and cook for 10 minutes until tender.
- Add diced zucchini and thyme; cook uncovered until zucchini is soft, about 5-7 minutes.
- Season with salt and pepper to taste; stir to combine and heat through.
- Serve hot directly from the skillet.
Notes
- Use ground turkey as a leaner alternative.
- Add bell peppers for extra color and nutrition.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to avoid drying out the vegetables.
