Ground Beef and Zucchini Skillet is a simple, hearty dish that brings together tender ground beef and fresh zucchini cooked right in one pan. It’s packed with flavor and has that perfect balance of meatiness and lightness from the zucchini. This skillet meal is not only quick to make but also satisfying with some nice little bites of veggies mixed in.
I love cooking this dish on busy weeknights because it doesn’t take much time and the clean-up is easy. I usually add a pinch of favorite herbs and a little garlic to give it a cozy, comforting feel. It’s one of those meals that makes you feel like you’re eating something warm and good for you, without having to spend hours in the kitchen.
My favorite way to serve the skillet is right out of the pan with a side of crusty bread or steamed rice. Sometimes I sprinkle some cheese on top to melt while it’s still hot—it’s a small detail, but it makes a big difference. This dish is great on its own or paired with a fresh salad, and I find that my family always asks for seconds!
Key Ingredients & Substitutions
Ground Beef: This is the star protein here. Using 80/20 lean-to-fat ratio gives a good balance of flavor and moisture. For a leaner or different twist, try ground turkey or chicken, but cook a bit more gently to keep it juicy.
Zucchini: Fresh zucchini adds moisture and lightness. If zucchini isn’t available, yellow squash works well too. Just chop into similar-sized pieces to cook evenly.
Diced Tomatoes: These bring acidity and juiciness to the skillet. If you want less liquid, drain well or use fresh chopped tomatoes. Canned crushed tomatoes can also work for a smoother sauce feel.
Onion & Garlic: These form the flavor base. I like yellow onions for their sweetness when cooked. You can swap with shallots or sweet onion if preferred.
Herbs (Oregano and Basil): These give an Italian-inspired flavor that blends well. Feel free to use fresh herbs if you have them; add fresh parsley at the end for a fresh kick.
How Can I Cook Ground Beef and Zucchini Without It Getting Watery?
Zucchini can release a lot of water during cooking, which might make your dish watery if you’re not careful. Here are some tips to keep the skillet flavorful and not soggy:
- Cook ground beef first until nicely browned and drained to keep extra moisture away.
- Add zucchini after beef so it absorbs some flavors but doesn’t sit and steam in water.
- Don’t cover the skillet tightly at the start—letting steam escape helps evaporation.
- If you notice too much liquid, increase heat a bit after simmering to reduce sauce.
- Drain canned tomatoes well before adding to avoid extra liquid.
Following these steps keeps your Ground Beef and Zucchini Skillet thick and tasty, not runny! I find this method works every time, and the zucchini keeps a nice texture without turning mushy.
Equipment You’ll Need
- Large skillet – Perfect for cooking ground beef and zucchini together evenly in one pan.
- Wooden spoon or spatula – Great for breaking up the beef and stirring without scratching your skillet.
- Chef’s knife – Makes chopping zucchini and onions quick and easy.
- Cutting board – Provides a safe space to prep your veggies.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter protein option that still pairs well with zucchini.
- Add bell peppers or mushrooms to boost veggies and add extra texture.
- Stir in shredded cheddar or mozzarella cheese for a melty, comforting twist.
- Mix in red pepper flakes or smoked paprika for a little heat and warmth.
Ground Beef and Zucchini Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
Seasonings & Oil:
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe only takes about 25 minutes from start to finish. You’ll spend around 10 minutes prepping the vegetables and garlic, about 15 minutes cooking everything together, including simmering to bring out the flavors. It’s a quick and easy meal perfect for weeknights!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring to avoid browning.
2. Brown the Ground Beef
Add the ground beef to the skillet. Use a spoon to break it into small pieces as it cooks. Cook for 6-8 minutes until the beef is nicely browned and fully cooked through. If there’s any excess fat, you can drain it off carefully.
3. Add Zucchini and Tomatoes
Stir in the chopped zucchini pieces and cook for 3-4 minutes until they start to soften. Then add the drained diced tomatoes, dried oregano, dried basil, salt, and black pepper. Stir everything well to combine.
4. Simmer and Finish
Lower the heat to low and cover the skillet. Let everything simmer for 5-7 minutes so the zucchini becomes tender and the flavors blend nicely. Taste and adjust seasoning as needed.
5. Garnish and Serve
Sprinkle fresh chopped parsley over the skillet right before serving. Enjoy it warm by itself or with rice, pasta, or crusty bread to soak up the delicious juices.
If you liked this Ground Beef and Zucchini Skillet, you’ll also enjoy the hearty flavors of our Greek Beef Stew or the easy weeknight favorite Sheet Pan Ground Beef and Sweet Potato Hash.
Can I Use Frozen Ground Beef for This Skillet?
Yes, you can! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps with browning.
Can I Substitute Zucchini with Another Vegetable?
Absolutely! Yellow squash, bell peppers, or mushrooms work well as substitutes. Just chop them into bite-sized pieces so they cook evenly with the beef.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the skillet, then cool it completely before refrigerating. Reheat on low heat when ready to serve, adding a splash of water or broth if it looks dry.