Go Back
Ground beef and zucchini skillet in cast iron pan

Ground Beef and Zucchini Skillet

A hearty, one-pan meal combining seasoned ground beef with sautéed zucchini, tomatoes, and spices—quick, flavorful, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Skillet
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion small, diced
  • 2 cloves garlic minced
  • 2 cups zucchini sliced or diced
  • 1 cup diced tomatoes canned or fresh
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley or cilantro chopped for garnish

Equipment

  • Large skillet or sauté pan
  • Spatula or wooden spoon
  • Knife & cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 2–3 minutes until translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. 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.
  4. Stir in zucchini, diced tomatoes, oregano, chili powder, salt, and pepper. Cook 6–8 minutes until zucchini is tender and mixture is bubbly.
  5. Taste and adjust seasoning. Garnish with fresh parsley or cilantro before serving.

Notes

Serve this skillet on its own, over rice, quinoa, or pasta. Add cheese on top (like feta or cheddar) or stir in beans for extra protein. For a lighter version, swap in ground turkey.