Some evenings I just want dinner to be done without a fuss, and that’s exactly when this ground beef and zucchini skillet steps in. It’s one of those meals where cooking smells start filling the kitchen quietly, and before you know it, the whole house feels cozy and inviting. I remember the last time I made it — the sizzle of the onions and garlic was almost hypnotic, even though I got a little distracted by a text and thought I’d forgotten the zucchini for a moment. But when those tender green pieces hit the pan, everything clicked back into place.
There’s something comforting in the way the browned beef mingles with the mild zing of oregano and the subtle heat from red pepper flakes. It’s not fancy, but it’s the kind of dinner that feels like a small win after a long day. I usually serve it straight from the skillet, melting cheese right on top to add a little gooey finish that’s hard to resist.
Why You’ll Love It:
- It’s quick — ready in about 25 minutes, which is a lifesaver on busy nights.
- The one-pan method means less cleanup, though sometimes I still end up scrubbing a stubborn spot or two.
- The balance of flavors is simple but satisfying, with fresh zucchini adding a nice crunch.
- It keeps things healthy without feeling like you’re missing out on flavor.
- It’s simple — and that’s kind of the point. No complicated steps, just good food.
Even if you’re not a pro at multitasking in the kitchen, this skillet recipe is pretty forgiving. I haven’t tested all the variations I’d like to try (maybe swapping cheese types or adding more veggies), but it’s easy enough to adapt on the fly.
PrintGround Beef and Zucchini Skillet
A quick and flavorful one-pan meal combining ground beef and fresh zucchini, perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
2 medium zucchinis, diced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup canned diced tomatoes, drained
1/4 cup shredded cheddar cheese
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
Drain excess fat from the skillet if necessary.
Add diced zucchini, dried oregano, salt, black pepper, and crushed red pepper flakes to the skillet. Stir to combine.
Cook for 5 minutes, stirring occasionally, until zucchini is tender but still slightly crisp.
Stir in the drained diced tomatoes and cook for an additional 2 minutes to heat through.
Sprinkle shredded cheddar cheese over the top, cover the skillet, and cook for 2 minutes until the cheese melts.
Remove from heat and serve warm.
Kitchen Notes: I usually use a sturdy skillet that retains heat well, but any large pan will do. This dish pairs nicely with a fresh green salad or crusty bread for soaking up any juices. If you want to switch things up, sometimes I toss in bell peppers or swap cheddar for mozzarella, though that changes the flavor a bit. Adding a splash of Worcestershire sauce can deepen the beef flavor if you’re feeling adventurous, but it’s just as good without it.
FAQ:
Can I make this ahead of time? Absolutely. It keeps well in the fridge for a couple of days, and reheating in a skillet brings back some of the original texture.
Is this recipe gluten-free? Yes, all ingredients are naturally gluten-free, but always double-check your canned tomatoes and spices.
Can I use ground turkey instead? You can, though the flavor and fat content will differ, so cooking time might vary slightly.
Give this skillet a try next time you want a straightforward, satisfying dinner without too much fuss. It’s the kind of recipe that feels like a little treat after a busy day.