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Ground Beef Zucchini Sweet Potato Skillet

Ground Beef Zucchini Sweet Potato Skillet
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A quick, wholesome, and vibrant one-pan meal combining lean ground beef, tender zucchini, and naturally sweet potatoes, cooked together in a flavorful skillet dish ideal for busy weeknights.

Ingredients

Scale

Proteins

  • 1 lb lean ground beef (90% lean)

Vegetables

  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 2 medium zucchinis, diced into small cubes
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Oils & Fats

  • 2 tablespoons olive oil

Spices & Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika
  • 1/4 teaspoon chili flakes (optional)

Optional Garnishes

  • Fresh parsley or cilantro, chopped
  • Shredded cheddar or crumbled feta cheese (optional)

Instructions

  1. Prepare the Sweet Potatoes: Peel and dice the sweet potatoes into small cubes so they cook quickly and evenly. Heat olive oil in a skillet over medium heat, then sauté the sweet potatoes for about 8-10 minutes until they begin to soften.
  2. Cook the Ground Beef: Push the sweet potatoes to one side of the pan and add the ground beef. Break it apart with a spatula and cook until browned and no longer pink. Season lightly with salt and pepper during cooking to enhance flavor.
  3. Sauté Onions, Garlic, and Zucchini: Add diced onions and minced garlic to the skillet. Cook until fragrant and translucent. Then fold in the diced zucchini pieces, sautéing until tender but still bright green.
  4. Combine and Season: Mix all ingredients together in the skillet. Add paprika, chili flakes, and any additional herbs or spices desired. Stir well to evenly coat everything, allowing flavors to meld as the veggies finish cooking.
  5. Final Touches: Taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro and optionally sprinkle shredded cheddar or feta cheese on top. Serve directly from the skillet.

Notes

  • Dice sweet potatoes and zucchini into similar small cubes for even cooking.
  • Do not overcrowd the pan to allow veggies to brown rather than steam, enhancing flavor.
  • Cook over medium heat to avoid burning garlic or onions.
  • Let the skillet rest off heat for a couple of minutes to let flavors settle.
  • For fewer carbs, reduce sweet potato quantity and increase zucchini proportion.
  • Use lean ground beef (about 90% lean) for best balance of flavor and fat.
  • Fresh ingredients are preferred, but if using frozen zucchini or sweet potatoes, thaw and drain excess moisture.
  • Adding cheese like shredded cheddar or crumbled feta at the end enhances richness.
  • Leftovers store well refrigerated for 3 to 4 days or frozen up to 2 months.

Nutrition

Keywords: ground beef skillet, zucchini skillet, sweet potato skillet, quick healthy dinner, one-pan meal, gluten-free dinner

Find it online: https://dailydishez.com/ground-beef-zucchini-sweet-potato-skillet/