This Ground Beef Zucchini Sweet Potato Skillet is a colorful and hearty meal that combines the rich flavors of seasoned beef with nutritious vegetables. It’s a comforting dish perfect for cozy weeknights or meal prep with its simple yet satisfying blend of ingredients.
The sweet potatoes add a naturally sweet contrast to the savory ground beef, while the zucchini keeps it light and fresh, making this skillet a balanced and delicious option anyone will love.
- Combines protein and vegetables for a complete, balanced one-skillet meal.
- Quick and simple to prepare, ideal for busy weeknight dinners.
- Uses wholesome ingredients like sweet potato and zucchini for added nutrition.
Ingredients
- Ground Beef (1 lb): Lean ground beef provides protein and savory depth essential for the dish.
- Sweet Potato (1 large, diced): Adds natural sweetness and hearty texture balancing the beef’s richness.
- Zucchini (1 medium, sliced): Light and fresh vegetable that adds moisture and subtle flavor.
- Onion (1 small, diced): Offers a mild sweetness and aroma when sautéed with the beef.
- Garlic (2 cloves, minced): Adds pungent aroma and depth of flavor to the skillet.
- Olive Oil (2 tbsp): Used for sautéing vegetables and beef, adding richness without heaviness.
- Ground Cumin (1 tsp): Provides warm, earthy spice complementing the beef and sweet potato.
- Smoked Paprika (1 tsp): Adds a smoky note enhancing overall flavor profile.
- Salt and Pepper: Essential seasonings to balance and heighten the flavors.
- Fresh Parsley (2 tbsp, chopped): Garnishes the dish with a fresh, herbal brightness.
- Chicken or Vegetable Broth (1/4 cup): Adds moisture to help cook sweet potatoes through and meld flavors.
Instructions
- Prepare Vegetables
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Wash and dice the sweet potato into small cubes and slice the zucchini into thin rounds. This ensures even cooking and blending of textures in the skillet.
- Cook Ground Beef
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In a large skillet over medium heat, heat olive oil and add ground beef. Break up the meat as it cooks until browned, about 5-7 minutes. This step develops richness and forms the flavorful base.
- Sauté Onion and Garlic
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Add the diced onion and minced garlic to the beef. Sauté together until onions soften and become translucent, releasing their sweetness and aromatic flavors into the dish.
- Add Sweet Potato and Spices
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Stir in the sweet potato cubes along with ground cumin, smoked paprika, salt, and pepper. The spices infuse warmth and complexity while the sweet potatoes begin to tenderize.
- Pour Broth and Simmer
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Pour the broth over the skillet mixture and cover. Let it simmer for about 10 minutes, allowing the sweet potatoes to cook through and absorb the savory flavors.
- Add Zucchini
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Uncover and stir in the sliced zucchini. Continue cooking uncovered for another 5 minutes until zucchini softens but remains slightly crisp to maintain texture contrast.
- Garnish and Serve
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Remove from heat and sprinkle fresh parsley on top for a burst of color and freshness. Serve the skillet warm for a comforting, wholesome meal.
- Use similar-sized diced sweet potatoes to ensure even cooking throughout.
- The broth helps soften the sweet potatoes and adds flavor but can be substituted with water if needed.
- Do not overcook the zucchini to preserve its texture and prevent it from becoming soggy.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain texture and flavors.
Serving Suggestions
This skillet pairs wonderfully with a crisp green salad or steamed rice for an extra filling meal. Add a dollop of Greek yogurt for creaminess and mild tang if desired.
- Choose lean ground beef (85% lean or higher) to avoid excess grease.
- To speed cooking, parboil sweet potatoes for 3 minutes before adding to skillet.
- Add a pinch of red pepper flakes if you prefer a bit of heat.
FAQs
- Can I use ground turkey instead of beef?
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Yes, ground turkey works well and lowers the fat content while still providing protein.
- Can this dish be made vegetarian?
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Replace the ground beef with crumbled tempeh or a plant-based meat substitute and use vegetable broth.
- How do I know when sweet potatoes are cooked?
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They should be tender and easily pierced with a fork but not mushy.
- Can I make this recipe in advance?
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Yes, it reheats well and flavors often deepen overnight.
- What sides go best with this skillet?
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Fresh salad, steamed grains, or warm crusty bread complement this dish nicely.
- Is it possible to freeze leftovers?
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Yes, freeze in a suitable container for up to 2 months; thaw overnight before reheating.
- Can I add cheese to this skillet?
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Yes, topping with shredded cheese during the last minutes of cooking adds richness.
Ground Beef Zucchini Skillet
Equipment
- 1 large skillet preferably non-stick
- 1 knife for chopping vegetables
Ingredients
- 1 lb ground beef
- 2 medium zucchinis diced
- 1 medium sweet potato peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in the skillet over medium heat.
- Add chopped onion and garlic; sauté until soft and fragrant.
- Add ground beef, cooking until browned and cooked through, breaking it apart as it cooks.
- Stir in diced sweet potato and cook for 8-10 minutes until slightly tender.
- Add diced zucchini, season with salt and pepper, and continue cooking until all vegetables are tender.
- Adjust seasoning as needed, then serve hot.
Notes
- For extra flavor, add smoked paprika or Italian seasoning.
- Use lean ground beef to reduce fat content.
- Leftovers can be refrigerated for up to 3 days.
