Description
This simple Ground Beef and Zucchini Skillet is ready in 30 minutes and tastes like you spent hours in the kitchen – your secret weapon for busy weeknights when you need comfort food fast!
Ingredients
Scale
- 1 lb (454g) lean ground beef (85-90% lean works best)
- 2 medium zucchini (about 1 lb/454g total), diced into ½-inch cubes
- 1 medium yellow onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tbsp/9g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 2 tbsp (30ml) olive oil
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 2 tbsp (30ml) tomato paste
- 1 tsp (5g) dried oregano
- 1 tsp (5g) dried basil
- ½ tsp (2.5g) red pepper flakes (adjust to taste)
- 1 tsp (5g) salt
- ½ tsp (2.5g) black pepper
- ½ cup (50g) grated Parmesan cheese (optional, for serving)
- 2 tbsp (8g) fresh parsley, chopped (for garnish)
Instructions
- Prepare all ingredients: dice zucchini into uniform ½-inch pieces, finely chop onion, mince garlic, and dice bell pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add ground beef, season with half the salt and pepper, and brown for 5-7 minutes until no pink remains. Drain excess fat, leaving about 1 tablespoon.
- Reduce heat to medium and add remaining olive oil. Add diced onion and cook for 2-3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Add diced bell pepper and cook for 2 minutes.
- Pour in diced tomatoes with juice and add tomato paste. Stir well to combine. Add dried oregano, dried basil, red pepper flakes, and remaining salt and pepper. Simmer for 5 minutes, stirring occasionally.
- Add diced zucchini to the skillet, gently folding it into the beef mixture. Cover and cook for 5-7 minutes, or until zucchini is tender but still holds its shape.
- Remove from heat. Sprinkle with Parmesan cheese if using, and garnish with fresh parsley before serving.