Ground Beef And Zucchini Skillet

Ground beef recipes are an all-time favorite in my household, and it’s a bonus when I can incorporate seasonal ingredients into them. So, when zucchini came into season, I jumped at the chance to combine two of my favorite ingredients with this recipe – and the results did not disappoint! This Mexican-inspired ground beef and zucchini skillet is a quick, flavorful, nutritious, and family-pleasing dish that has easily become a favorite weeknight dinner for my entire family.

Main Ingredients With Notes And Substitutions

• Ground beef: I use high-quality, lean ground beef for this dish; I personally opt for grass-fed beef because of its nutritional benefits. It is possible to substitute lean ground turkey for the beef in this recipe. 
• Zucchini: I’ll make the most of my garden zucchini by using it in this dish, but store-bought zucchini also works. Yellow squash can be used in place of the zucchini, if desired.  
• Sweet potato: Sweet potatoes are an excellent source of fiber, high in vitamin A, and contain some amazing antioxidants, which is why I try and incorporate them into as many recipes as I can. 
• Taco seasoning: I’ll use my homemade taco seasoning, which I make in batches and always have on hand as a pantry staple, but store-bought seasoning will work just as well. 
• Corn: I use frozen corn for this recipe. 
• Shredded cheese: I opt for a Mexican-style or monetary jack shredded cheese blend for this dish.
• Fire-roasted tomatoes
• Black beans
• Red bell pepper
• Red onion
• Garlic cloves 

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Spotlight: Zucchini 

Not only is it delicious and extremely versatile, but zucchini also provides a variety of health benefits. This veggie:

• 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 Easy Skillet Meal

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 cooking 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. 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.

Toppings And Sides

I think this ground beef and zucchini skillet is plenty filling on its own, but it’s great served with a side of white rice, brown rice, quinoa, or even roasted potatoes, too. While this dish already is topped with cilantro and green onions, I sometimes like to get a little fancy and add some extra toppings, including:

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

Options For Storing And Reheating

Once cool, I transfer any leftovers to an airtight container, and store them in the fridge for 3-4 days. When I’m ready to enjoy this meal again, I reheat leftovers in the microwave or in a skillet over medium heat. I can also freeze leftovers for up to 6 months. To reheat from frozen, I’ll let leftovers thaw in the fridge overnight and reheat as normal.

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

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