Ground Beef Zucchini Skillet (Printable version)
Hearty one-pan meal with savory beef, tender zucchini, and tomatoes simmered with aromatic herbs.
# Ingredient List:
→ Meats
01 - 1 lb ground beef, 80% lean
→ Vegetables
02 - 2 medium zucchinis, diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
→ Spices & Seasonings
07 - 1 tsp dried oregano
08 - 1/2 tsp dried basil
09 - 1/2 tsp paprika
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Pantry
12 - 2 tbsp olive oil
→ Garnish (optional)
13 - 1/4 cup chopped fresh parsley
14 - 1/3 cup shredded Parmesan or mozzarella cheese
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
02 - Add the onion and garlic to the skillet. Sauté for 2 minutes until softened and fragrant.
03 - Stir in the red bell pepper and diced zucchini. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the cherry tomatoes, dried oregano, dried basil, paprika, crushed red pepper flakes (if using), salt, and black pepper. Stir everything together until well combined.
05 - Reduce heat to medium, cover the skillet with a lid, and simmer for 8 to 10 minutes until the zucchini is tender and the flavors have melded together.
06 - Remove from heat. Taste the dish and adjust salt and pepper as needed.
07 - If desired, sprinkle shredded Parmesan or mozzarella cheese over the top. Cover and let stand for 2 minutes to allow the cheese to melt.
08 - Scatter chopped fresh parsley over the skillet and serve warm.
# Expert Suggestions:
01 -
- It is the kind of recipe that forgives substitutions and still tastes like you spent way longer than thirty minutes on it.
- The combination of savory beef juices soaking into tender zucchini creates a richness that feels indulgent for something so simple.
02 -
- Do not skip draining the excess fat after browning or the final dish will feel heavy and greasy on the palate.
- Covering the skillet during simmer is what transforms the tomatoes into a sauce, so resist the urge to peek constantly.
03 -
- Salt the zucchini lightly after dicing and let it sit for five minutes, then pat dry before adding to the pan to prevent excess moisture.
- The dish is at its best served within twenty minutes of finishing, while the textures are still distinct and the cheese is perfectly melted.