Description
This Beef & Zucchini Skillet is a quick and delicious one-pan meal featuring ground beef, tender zucchini, and juicy tomatoes, seasoned with oregano and smoked paprika. Perfect for a weeknight dinner, it’s easy to prepare and customizable with cheese and fresh herbs.
Ingredients
Scale
Meat
- 1 lb ground beef
Vegetables
- 2 medium zucchinis, diced
- 1/2 onion, diced
- 1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
- 2 cloves garlic, minced
Seasonings & Oil
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Optional Toppings
- Shredded mozzarella or Parmesan cheese
- Fresh parsley or basil, for garnish
Instructions
- Cook the beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat if necessary to keep the dish light and flavorful.
- Sauté the veggies: Push the cooked beef to one side of the skillet. Add the olive oil to the empty side and sauté the diced onion and minced garlic for 2 to 3 minutes, until fragrant and translucent.
- Add zucchini and tomatoes: Combine the diced zucchini and halved cherry tomatoes with the beef in the skillet. Sprinkle in the dried oregano, smoked paprika, salt, and pepper. Cook for 7 to 10 minutes, stirring occasionally, until the zucchini softens and the tomatoes are tender and juicy.
- Finish and serve: Taste the mixture and adjust seasoning as needed. If desired, top with shredded mozzarella or Parmesan cheese, allowing it to melt before serving. Garnish with fresh parsley or basil for a bright, fresh touch.
Notes
- You can substitute canned diced tomatoes for fresh cherry tomatoes if desired.
- For a low-carb or keto-friendly option, omit the optional cheese or choose a full-fat variety.
- This dish reheats well and makes for great leftovers.
- Feel free to add other vegetables like bell peppers or mushrooms for variety.
