Zucchini and Ground Beef Skillet: Quick, One-Pan Dinner Favorite
Zucchini and Ground Beef Skillet is my go-to recipe when I need something hearty yet healthy on the table fast. It’s a one-pan wonder that combines lean ground beef, tender zucchini, and melty Cheddar cheese for a meal that’s ready in under an hour, with minimal cleanup. If weeknight dinners feel like a race against time, this recipe has your back.
Let’s be real – traditional stir fry or casserole versions of this dish can leave you juggling multiple pots or waiting ages for things to bake. But with this streamlined skillet version, you’ll be savoring every bite without spending extra time in the kitchen. Trust me, once this hits your plate, your family (and your schedule) will thank you!
Why This Zucchini and Ground Beef Skillet Is a Game-Changer
- One-pan simplicity: Everything cooks in a single skillet, which means fewer dishes and faster cleanup.
- Hands-off simmering: Once you’ve browned the beef and added the veggies, the dish does most of the work for you – just let it simmer!
- Versatile ingredients: Fresh zucchini, canned tomatoes, and pantry staples come together effortlessly.
- Fast prep: Ready in under 50 minutes, with most of that time being hands-off.
- Family-friendly: It’s cheesy, hearty, and packed with flavor – a guaranteed crowd-pleaser.
Equipment You’ll Need for This Zucchini and Ground Beef Skillet
You don’t need anything fancy to make this easy zucchini beef skillet. Just a few kitchen basics:
- Large skillet: Opt for one with a lid. A 12-inch skillet works perfectly to hold everything without crowding.
- Sharp knife: For dicing the onion and slicing the zucchini. A sharp blade makes prep faster and safer.
- Wooden spoon or spatula: To break up the ground beef and stir the dish as it cooks.
Pro Tip: If you’re working with limited counter space, a skillet with high sides can prevent spills and keep things tidy.
Simple Ingredients for Zucchini and Ground Beef Skillet
This recipe uses everyday ingredients you probably already have on hand. Here are the key players:
- Ground beef: Go for lean (85/15 or 90/10) to keep things lighter without sacrificing flavor.
- Zucchini: Fresh, firm zucchini works best. If you’re in a pinch, yellow squash makes a great substitute.
- Italian-style stewed tomatoes: These bring in a burst of herby, saucy goodness. If you can’t find them, use diced tomatoes with a pinch of Italian seasoning.
- Cheddar cheese: Sharp Cheddar adds richness, but feel free to swap in mozzarella or Monterey Jack for a twist.
Short on time? Use pre-sliced mushrooms and pre-shredded cheese to shave off a few extra minutes of prep.
Zucchini and Ground Beef Skillet Recipe Details
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Difficulty: Easy
Ingredients for Zucchini and Ground Beef Skillet
- 1 pound lean ground beef
- 1 medium sweet onion, finely diced
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (8 ounce) package sliced white mushrooms
- 1 (6.5 ounce) can tomato sauce
- 1 (6 ounce) can sliced black olives
- 2 cloves garlic, minced
- Salt and ground white pepper to taste
- 4 medium zucchini
- 1 (8 ounce) package shredded sharp Cheddar cheese
How to Make Zucchini and Ground Beef Skillet
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5-7 minutes, breaking up the beef with a spatula, until browned and the onion is translucent. Drain any excess grease.
- In a separate bowl, crush the stewed tomatoes into smaller pieces. Add them to the skillet along with mushrooms, tomato sauce, olives, minced garlic, salt, and pepper. Stir to combine.
- Reduce the heat to medium and let the mixture simmer uncovered for 20-30 minutes, stirring occasionally, until the liquid reduces and thickens.
- Meanwhile, slice the zucchini lengthwise and then crosswise into 1/2-inch pieces. Add the zucchini slices to the skillet. Cover and cook for 5-7 minutes, or until the zucchini is tender but still firm.
- Stir in the shredded Cheddar cheese. Cover and cook for an additional 3-4 minutes, just until the cheese melts.
- Serve warm and enjoy!
Jake’s Tips for the Best Zucchini and Ground Beef Skillet
- Don’t overcook the zucchini: You want it tender-crisp, not mushy, so keep an eye on it during the final cooking step.
- Make it spicier: Add a pinch of red chili flakes or a splash of hot sauce for some heat.
- Cheese it up: Feel free to double the cheese if you’re a fan of extra gooey goodness (who isn’t?).
- Storage tip: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the skillet or microwave.
- Batch cooking: This freezes well without the cheese. Thaw, reheat, and add fresh cheese before serving.
Easy Zucchini and Ground Beef Skillet Variations
- Southwest flair: Swap Italian seasoning for cumin and chili powder. Add corn and black beans for extra texture.
- Keto-friendly: Skip the tomato sauce and olives, and use a low-carb marinara instead.
- Chicken twist: Substitute ground beef with ground chicken or turkey for a leaner option.
- Fridge cleanout: Toss in whatever veggies you have on hand – bell peppers, spinach, or broccoli are all great additions.
Zucchini and Ground Beef Skillet FAQs
Can I make this ahead of time?
Yes! You can prepare the beef and veggie mixture up to a day in advance. Store it in the fridge, then reheat and add the cheese just before serving.
What’s the best way to reheat leftovers?
Reheat this one-pan zucchini ground beef skillet on the stove over medium heat or in the microwave. Add a splash of water or broth if it feels too dry.
Can I use frozen zucchini?
Frozen zucchini works, but it releases extra water and may result in a softer texture. Be sure to cook off excess liquid before adding cheese.
What other cheeses can I try?
Monterey Jack, mozzarella, or even Gouda are excellent swaps for Cheddar in this quick zucchini and ground beef dinner.
How can I make this dish vegetarian?
Omit the ground beef and use plant-based crumbles or lentils. You’ll still get a hearty, flavorful meal.
This Zucchini and Ground Beef Skillet is proof that you don’t need complicated recipes to create something delicious and wholesome. What’s your favorite way to simplify weeknight dinners? Let me know in the comments!
Zucchini and Ground Beef Skillet
Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5-7 minutes, breaking up the beef with a spatula, until browned and the onion is translucent. Drain any excess grease.
- In a separate bowl, crush the stewed tomatoes into smaller pieces. Add them to the skillet along with mushrooms, tomato sauce, olives, minced garlic, salt, and pepper. Stir to combine.
- Reduce the heat to medium and let the mixture simmer uncovered for 20-30 minutes, stirring occasionally, until the liquid reduces and thickens.
- Meanwhile, slice the zucchini lengthwise and then crosswise into 1/2-inch pieces. Add the zucchini slices to the skillet. Cover and cook for 5-7 minutes, or until the zucchini is tender but still firm.
- Stir in the shredded Cheddar cheese. Cover and cook for an additional 3-4 minutes, just until the cheese melts.
- Serve warm and enjoy!
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
