Ground Beef and Zucchini Skillet (Mexican-Inspired Flavors)

I’m a big fan of ground beef recipes in my household, and it’s a bonus when they call for seasonal ingredients. So, when zucchini comes into season, I jumped at the chance to combine two of my favorite ingredients in this new recipe, and the results did not disappoint! This Mexican-inspired ground beef and zucchini skillet is quick, easy, flavorful, nutritious, family-pleasing dish that has quickly become a favorite weeknight dinner for my hungry family of six.

Ingredient Spotlight: Zucchini

Do you have an abundance of zucchini in the spring and summer months? I always do! Even if you don’t grow your own, zucchini are always available at a fairly low price at the grocery store.

Since I never want any of my garden zucchini to go to waste, I do my best to put it to use using my favorite zucchini recipes. Luckily, it’s not hard to do, because the veggie is extremely versatile.

Not only is it delicious and easy to use, but zucchini provides a variety of health benefits, too. For example, zucchini:

• Is an excellent source of vitamin A, vitamin C, and vitamin K
• Is rich in potassium, magnesium, and folate 
• Contains both soluble and insoluble fiber to support healthy digestion

How To Make This Ground Beef and Zucchini Skillet

1. Heat a large skillet over medium-high heat. Add avocado oil, and swirl to coat the bottom of the pan. Then, add the diced sweet potato, and cook, stirring occasionally.
2. Add the zucchini, bell pepper, onion, and garlic to the pan, and continue to cook until the vegetables are slightly tender.
3. Move the vegetables to one side of the skillet, and place the lean ground beef on the other side. Cook, breaking the beef into pieces as it cooks. Then, remove any leftover grease from the skillet.
4. Reduce the heat to medium-low, and add the black beans, veggies, and homemade taco seasoning or a store-bought seasoning packet. Stir to combine. Then, sprinkle Mexican-style shredded cheese or cheddar cheese on top.
5. Place the lid on the skillet, remove it from the heat, and let the cheese melt. Then, add fresh cilantro and green onions for garnish, and serve warm!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving

Serving Suggestions

I like to keep this recipe simple and top it with cilantro and green onions. However, if you want to get a little fancy, you could add some yummy toppings like:

• Avocado or the best homemade guacamole
• Sour cream
• Taco sauce
• Fresh lime juice
• Diced red onion
• Diced tomatoes
• Salsa

I think this ground beef and zucchini skillet is plenty filling on its own, but it would be so good served with a side of white rice, brown rice, quinoa, or even roasted potatoes.

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

Ground Beef and Zucchini Skillet

This recipe combines two affordable, easy-to-find ingredients: ground beef and zucchini, in one quick skillet dinner. It’s high in protein and high in fiber, and can be on the table in less than 30 minutes.

Prep: 10 minsCook: 20 minsTotal: 30 mins

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Servings: 4–6 (8 cups total) 1x

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Ingredients

• 2 teaspoons avocado oil
• 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
• 1 small zucchini, diced (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 small red onion, diced (about 1 cup)
• 4 garlic cloves, minced (about 2 teaspoons
• 1 lb lean ground beef
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted tomatoes
• 1 cup frozen corn
• 1 packet taco seasoning (or ⅓ cup of homemade taco seasoning)
• 1 cup Mexican-style shredded cheese blend
• Optional for garnish: ⅓ cup chopped fresh cilantro, 3-4 sliced green onions

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Instructions

1. In a large skillet over medium-high heat add the avocado oil and swirl to coat bottom of pan. Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes. 
2. Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.
3. Move the vegetables to one side of the skillet and place the ground beef on the other side of skillet. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through. 
4. Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.
5. Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes. 
6. Remove lid, add desired garnishes, then serve.

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Nutrition Information

• Serving Size: 1/6 of recipe
• Calories: 379
• Fat: 10 g
• (Sat Fat: 5 g)
• Sodium: 925 mg
• Carbohydrate: 27 g
• (Fiber: 8 g
• Sugar: 11 g)
• Protein: 28 g
• Cholesterol: 62 mg

Dietary

Egg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: Ana Ankeny

How to Store and Reheat

Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3-4 days. When you’re ready to eat, reheat leftovers in the microwave or in a skillet over medium heat.

More Ground Beef And Zucchini Recipes

Instant Pot Lasagna Soup

Healthy Taco Casserole (Easy and Budget Friendly)

Easy Zucchini Lasagna Recipe (One-Skillet)

Beef Skillet Enchiladas (Easy One-Pan Recipe)

The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.

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