Looking for a fast, one-pan meal that’s loaded with flavor and low on cleanup? This Ground Beef and Zucchini Skillet is the answer. Juicy ground beef, tender zucchini, onions, garlic, and tomatoes come together in a flavorful blend that’s hearty, healthy, and ready in just 30 minutes.
Whether you’re trying to use up extra zucchini or just need a low-carb, protein-packed dinner, this skillet is a weeknight hero. It’s family-friendly, budget-conscious, and flexible enough to serve with pasta, rice, or as a standalone dish.
Let’s dive into this satisfying one-skillet recipe that’s anything but boring.
Table of Contents
Print Recipe
Ground Beef and Zucchini Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 2–3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spoon, and cook until browned and no pink remains (~6–8 minutes). Drain excess fat if needed.
- Stir in zucchini, diced tomatoes, oregano, chili powder, salt, and pepper. Cook 6–8 minutes until zucchini is tender and mixture is bubbly.
- Taste and adjust seasoning. Garnish with fresh parsley or cilantro before serving.
Notes
Why You’ll Love This zucchini and ground beef recipe
One Pan, One Mess
Everything cooks in a single skillet. That means fewer dishes, faster cleanup, and more time at the table.
Balanced and Healthy
With lean ground beef, fresh vegetables, and no processed ingredients, this meal offers a good mix of protein, fiber, and vitamins—without the heaviness.
Customizable
Low-carb? Keto? Family of picky eaters? You can easily adapt the ingredients and spice level to suit your preferences.
Looking for more fast & flavorful ideas? Check out our High Protein Cucumber Salad.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 lb (lean) | 90/10 or 80/20 for flavor |
| Zucchini | 2 medium | Sliced into half-moons |
| Onion | 1 small | Diced |
| Garlic cloves | 2–3 cloves | Minced |
| Diced tomatoes | 1 can (14.5 oz) | With juices |
| Olive oil | 1 tbsp | For sautéing |
| Italian seasoning | 1 tsp | Or dried oregano/basil combo |
| Salt and pepper | To taste | Adjust based on beef’s saltiness |
| Red pepper flakes | ¼ tsp (optional) | For a kick |
| Shredded cheese (opt) | ½ cup | Mozzarella or cheddar |
| Fresh herbs (opt) | Parsley or basil | For garnish |
How to Make Ground Beef and Zucchini Skillet
Step 1: Brown the Beef
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until fully browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
Step 2: Add Onion and Garlic
Toss in the diced onion and sauté for 2–3 minutes until softened. Stir in garlic and cook for another minute until fragrant.
Step 3: Add Zucchini
Add the sliced zucchini to the skillet and stir to coat with the beef and aromatics. Cook for 5–6 minutes, stirring occasionally, until the zucchini begins to soften but still has a slight bite.
Step 4: Add Tomatoes and Season
Pour in the can of diced tomatoes, juices and all. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer for 5–7 minutes to blend the flavors and reduce slightly.
Step 5: Optional Cheese Finish
Add a handful of shredded cheese over the skillet if you’re craving extra richness. Cover the skillet with a lid for 1–2 minutes to melt the cheese before serving.
Tip: Garnish with chopped parsley or basil for a fresh finish.
Flavor Variations for one-pan beef dinner
- Tex-Mex Style: Add chili powder, cumin, and corn. Serve with shredded cheese and avocado.
- Keto Ground Beef Zucchini Skillet: Omit tomatoes and add cream and parmesan for a richer, lower-carb sauce.
- Greek-Inspired: Use oregano, lemon zest, and a sprinkle of feta cheese at the end.
- Add More Veggies: Toss in bell peppers, spinach, or mushrooms if you have them on hand.
Don’t miss our veggie-packed Mexican Street Corn Pasta Salad for another tasty twist.
Serving Suggestions
This low carb zucchini skillet is incredibly versatile. Here’s how to serve it:
- Low-Carb/Keto: Serve as-is or with cauliflower rice.
- Classic Comfort: Spoon over white or brown rice.
- Hearty Option: Serve over pasta or with a side of garlic bread.
- Breakfast Style: Top with a fried egg for a protein-packed brunch.
Perfect for meal prep too—store leftovers in the fridge for up to 4 days.
Nutrition Estimate (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Protein | ~25g |
| Carbohydrates | ~10g |
| Fat | ~18g |
| Fiber | ~3g |
Nutritional values may vary based on ingredients and portion size.
FAQs – Ground Beef and Zucchini Skillet
Can I use ground turkey or chicken instead?
Absolutely. Swap out the beef for lean ground poultry for a lighter version.
Should I peel the zucchini?
Nope! Just wash well and slice. The peel softens while cooking and adds fiber.
How do I avoid mushy zucchini?
Don’t overcook it. Add zucchini last and cook just until tender-crisp.
Can I make this ahead of time?
Yes. This skillet reheats beautifully. Store in the fridge for up to 4 days or freeze for 2 months.
What spices go well with ground beef and zucchini?
Try garlic, onion powder, paprika, chili flakes, or Italian herbs for bold flavor.
Conclusion
If you need a fast and flavorful dinner, this zucchini and ground beef skillet is ready to serve in 30 minutes flat. Whether you’re trying to eat healthier, reduce carbs, or just whip up something quick after work, this meal delivers.
Plus, it’s endlessly adaptable. Keep the base recipe and add your own spin with spices, veggies, or toppings.
Want more quick weeknight wins? Don’t miss our Waffle Fry Sliders for a fun, flavor-packed dinner.
Follow Kenz Recipes on Facebook for more delicious ideas, behind-the-scenes baking, and quick meal tips.