Zucchini and Ground Beef Skillet

Let’s be real—dinner time can be chaotic. Whether you’re racing home from work, juggling kids, or just trying to avoid ordering takeout again, you need a recipe that’s fast, filling, and doesn’t dirty every dish in your kitchen. That’s where this Zucchini and Ground Beef Skillet swoops in like a dinner-time superhero.

This one-pan wonder is packed with flavor, comes together in just 30 minutes, and doesn’t require anything fancy. Zucchini and ground beef might sound basic, but when they’re sauteed with garlic, onion, and peppers? Magic. This recipe is hearty enough for big appetites, low-carb enough for the keto crowd, and customizable for whatever you’ve got in the fridge.

And hey, if you’re into meal prep or freezer meals, this skillet checks those boxes too.

Looking for more easy dinner recipes with zucchini and ground beef? Check out our collection here.

Why You’ll Love This Zucchini and Ground Beef Skillet

  • One-pan magic. Minimal cleanup means more time for you (or more Netflix—we won’t judge).
  • So much flavor. Zucchini soaks up all that savory beefy goodness.
  • Flexible and fridge-friendly. Swap proteins, throw in extra veggies, or add cheese.
  • Healthier dinner choice. Lean protein, lots of veggies, and gluten-free.
  • Great for meal prep. Make it once, enjoy it all week.

Need a similar vibe with a little more Tex-Mex flair? Try our low carb taco skillet with ground beef and veggies.

Ingredients You’ll Need

Here’s what goes into this simple skillet:

  • 1 lb lean ground beef (80% lean works best for flavor)
  • 2 medium zucchini, sliced or chopped
  • 1 bell pepper, diced (any color is fine)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Optional: red pepper flakes, dried oregano, paprika, shredded cheese

Ingredient Notes:
Feel free to throw in mushrooms, spinach, or fresh herbs like basil or parsley. You can also sub in ground turkey or chicken to lighten things up.

How to Make Zucchini and Ground Beef Skillet

Step 1 – Sizzle the Aromatics

In a large skillet over medium heat, warm the olive oil. Toss in the diced onion and minced garlic. Sauté for about 2–3 minutes until fragrant and lightly golden.

Step 2 – Brown That Beef

Add the ground beef to the skillet. Break it up with a wooden spoon and season it with salt and pepper (plus any extra spices you like). Cook for 5–7 minutes until fully browned and no longer pink. If there’s too much fat, drain a little—but leave some for flavor!

Step 3 – Add the Veggies

Stir in the diced bell pepper and zucchini. Cook everything together for about 5–6 minutes, stirring occasionally. You want the zucchini to be crisp-tender—not mushy. If it releases too much water, just drain a bit or cook uncovered to reduce moisture.

Step 4 – Finish and Serve

Taste and adjust seasoning. A sprinkle of red pepper flakes or some shredded cheese on top? Totally your call. Serve warm.

Tip: Love a cheesy finish? Stick it under the broiler for 1–2 minutes to melt that cheese into gooey perfection.

Tips and Tricks for the Perfect Skillet

  • Don’t overcook the zucchini. Crisp-tender is your friend here.
  • Season the beef as it cooks. Layering flavor makes all the difference.
  • Add cheese near the end. It melts beautifully without getting greasy.
  • Keep it simple or get creative. Use what you have—this recipe is forgiving.
  • Drain excess moisture if needed. Especially if your zucchini releases a lot of water.

Want another quick recipe like this? These cheesy zucchini boats stuffed with ground meat are calling your name.

What to Serve It With

This Zucchini and Ground Beef Skillet is a full meal on its own, but if you’re feeling extra:

  • Serve over steamed rice or cauliflower rice
  • Spoon into lettuce cups for a low-carb twist
  • Pile onto crusty bread like a sloppy joe
  • Pair with a fresh salad or roasted potatoes
  • Top with shredded cheese, sour cream, or fresh herbs

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Absolutely. Ground turkey or chicken are great lean options.

What other veggies can I toss in?

Mushrooms, spinach, kale, or even shredded carrots work well.

Can I make this vegetarian?

Yep! Use plant-based ground meat or cooked lentils instead.

How should I reheat it?

Reheat on the stovetop or in the microwave. Add a splash of broth or water if it looks dry.

Can I make this ahead?

Yes! It reheats beautifully, making it a great meal prep option.

Did You Make This Recipe?

Let us know how it went! Leave a comment and a star rating below. Or tag us @virilerecipes on Instagram—we’d love to see your skillet in action!

Print
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Zucchini and ground beef skillet with tomato sauce, parsley, and sour cream in a black pan.

Zucchini and Ground Beef Skillet


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  • Author: Jake
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A one-pan dinner hero made with ground beef, fresh zucchini, and pantry spices—ready in just 30 minutes!


Ingredients

Units Scale
  • 1 lb lean ground beef (80% lean works best for flavor)
  • 2 medium zucchini, sliced or chopped
  • 1 bell pepper, diced (any color)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Optional: red pepper flakes, dried oregano, paprika, shredded cheese

Instructions

  1. In a large skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and golden.
  2. Add ground beef, break it up with a wooden spoon, and season with salt, pepper, and any additional spices. Cook for 5–7 minutes until browned.
  3. Stir in the bell pepper and zucchini. Cook for 5–6 minutes, stirring occasionally until the zucchini is crisp-tender. Drain any excess moisture if needed.
  4. Adjust seasoning to taste. Top with red pepper flakes or shredded cheese if desired. Serve warm.

Notes

Don’t overcook the zucchini—aim for crisp-tender. Use ground turkey or chicken for a lighter variation. Great for meal prep and freezer-friendly.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 75mg
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Final Thoughts

If you’ve made it this far, congrats—you’ve basically just unlocked your new favorite weeknight dinner. This Zucchini and Ground Beef Skillet is fast, flexible, and way more satisfying than anything you’d grab from a drive-thru. It’s one of those meals you can throw together without thinking too hard, and still feel proud of when it hits the table.

Whether you’re keeping it low carb, cleaning out your fridge, or just craving something hearty and homemade, this recipe’s got your back. And honestly, once you make it, you’ll probably wonder why you haven’t been tossing zucchini in your beef skillets all along.

Have fun with it, make it your own, and don’t forget to tag @virilerecipes if you share your skillet masterpiece on social. We love seeing what you’re cooking up!

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