Can I use ground turkey or chicken instead of ground beef?

Yes. For similar results, use lean ground turkey, and drain any excess fat just as you would with ground beef.

What’s the difference between summer and winter squash?

Summer squash (like zucchini and yellow squash) is harvested before it’s fully mature. As a result, it has tender skin and more flavorful flesh. On the other hand, winter squash is harvested in autumn and has thicker, tougher skin (or rind) that protects it from colder growing conditions and helps it last a long time.

Can I use yellow squash instead of zucchini?

Yes, you can use yellow squash in place of small or medium zucchini, and follow the recipe as normal.

Can I use frozen zucchini?

If possible, I highly recommend sticking with fresh zucchini for this dish. However, if needed, you can use frozen zucchini instead. Just make sure to thaw and drain any excess liquid first. Otherwise, the mixture may become soggy.

Can I freeze the leftovers?

Yes, you can freeze leftovers for up to 6 months. Thaw them in the fridge overnight, and reheat as normal when you’re ready to eat.

Ground Beef And Zucchini Skillet

Servings: 4-6 (8 cups total) 1x

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 or monetary jack shredded cheese blend
Optional for garnish: ⅓ cup chopped fresh cilantro, 3-4 sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

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.
Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.
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.
Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.
Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.
Remove lid, add desired garnishes, then serve.

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-Free Gluten-free Nut-free

Recipe By: Ana Ankeny