Ground Beef and Zucchini Skillet | Easy & Delicious Dinner

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It was a Tuesday night, and my fridge looked like a puzzle of half-used veggies. One lonely zucchini. A single sweet potato. And just enough ground beef to matter. I grabbed a skillet and let the kitchen tell me what to cook. This Ground Beef and Zucchini Skillet? It was the result of real-life dinner math and it worked like magic.

Why You’ll Love This Ground Beef and Zucchini Skillet

This recipe is a true weeknight hero.
It comes together in under 30 minutes.
Everything cooks in one skillet, which means fewer dishes.

It’s also naturally gluten-free, high in protein, and rich in fiber—thanks to the beef, beans, and veggies. Plus, it reheats well, making it a strong contender for your meal prep lineup. Whether you’re feeding a hungry family or stashing away leftovers for tomorrow, it delivers.

Key Ingredients at a Glance

Ground Beef

Lean ground beef brings hearty flavor and satisfying protein. It browns up beautifully and soaks up all the taco seasoning goodness.

Zucchini

Fresh zucchini adds moisture and mild sweetness. It softens quickly, so it’s perfect for fast skillet meals like this one. If you’ve tried my easy ground beef zucchini boats for dinner, you already know the two go hand in hand.

Sweet Potato and Veggies

Sweet potato cubes add a cozy, earthy sweetness.
Paired with bell pepper, red onion, and garlic, they create a rainbow of texture and color in every bite.

Beans, Corn, and Tomatoes

Black beans bring creaminess and fiber.
Fire-roasted tomatoes add depth.
Frozen corn pops with sweetness and color.

Taco Seasoning and Cheese

Taco seasoning adds that crave-worthy Tex-Mex flavor.
And the melted Mexican cheese blend ties it all together into a warm, cheesy hug.

How to Make Ground Beef and Zucchini Skillet

Step-by-Step Instructions

  1. Heat your skillet.
    Add avocado oil and swirl to coat the bottom.
    Toss in the sweet potatoes and sauté for 4 to 5 minutes.
  2. Add the rest of the veggies.
    Zucchini, bell pepper, onion, and garlic go in next.
    Cook for another 3 to 4 minutes until just tender.
  3. Scoot the veggies to one side.
    Add ground beef to the open space.
    Break it up and cook through, about 7 to 9 minutes.
    Drain any grease for a cleaner finish.
  4. Mix in flavor.
    Add the black beans, tomatoes with juice, corn, and taco seasoning.
    Stir it all together and simmer gently.
  5. Top with cheese.
    Sprinkle it evenly over the surface.
    Cover with a lid, remove from heat, and let the cheese melt—just a couple minutes.
  6. Garnish and serve.
    Add chopped cilantro and sliced green onions if you’d like.

Pro Tips for Best Results

  • Use fresh zucchini for best texture. Frozen can turn mushy.
  • Don’t overcook the veggies. They should stay a little crisp.
  • Drain the beef well after browning to avoid excess grease.
  • Let the cheese melt off the heat. It melts gently and evenly that way.

Serving Suggestions

This skillet is super flexible.
You can spoon it into bowls, tacos, or burritos.

Or try it topped with:

  • Diced avocado or a scoop of guacamole
  • Sour cream or plain Greek yogurt
  • A drizzle of taco sauce or salsa
  • A squeeze of lime

For a heartier meal, serve it with:

  • White or brown rice
  • Quinoa
  • Roasted potatoes

If you’re craving more zucchini ideas, check out my garlic butter chicken with zucchini and corn or healthy baked parmesan zucchini fries too.

Storage and Reheating Tips

This dish keeps well, making it perfect for leftovers.

  • Fridge: Store in an airtight container for 3 to 4 days.
  • Freezer: It freezes well too—up to 6 months. Let it thaw in the fridge overnight.
  • Reheat: Warm gently in a skillet over medium heat or microwave in 1-minute intervals until hot.

Frequently Asked Questions

Can I substitute ground turkey or chicken?

Yes, absolutely. Both work well here. Just note that turkey and chicken are leaner, so you might want to add a bit more oil or seasoning to taste.

Can I use frozen zucchini?

You can, but I don’t recommend it. Frozen zucchini releases more water and can get soggy. Fresh gives better texture and flavor.

Is this recipe good for meal prep?

Yes, it’s great for meal prep. Portion it into containers, cool completely, and store in the fridge or freezer. It reheats beautifully.

Ground Beef and Zucchini Skillet Recipe Card

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Overhead view of a colorful ground beef and zucchini skillet topped with avocado, lime wedges, cheese, and sour cream drizzle in a black skillet.

Ground Beef and Zucchini Skillet | Easy & Delicious Dinner


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  • Author: kai
  • Total Time: 30 minutes
  • Yield: 4–6 servings

Description

This one-skillet Ground Beef and Zucchini Skillet is a hearty, high-protein dinner packed with veggies and flavor. Ready in under 30 minutes, it’s a meal-prep friendly recipe that’s naturally gluten-free and family-approved.


Ingredients

2 teaspoons avocado oil

1 medium sweet potato, peeled and cut into ½-inch cubes (approx. 2 cups)

1 small zucchini, diced (approx. 1 cup)

1 medium red bell pepper, diced (approx. 1 cup)

1 small red onion, diced (approx. 1 cup)

4 garlic cloves, minced (approx. 2 teaspoons)

1 lb lean ground beef

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can fire-roasted tomatoes (with juice)

1 cup frozen corn

1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)

1 cup shredded Mexican-style or Monterey Jack cheese blend

Optional garnishes: ⅓ cup chopped fresh cilantro, 3–4 sliced green onions


Instructions

1. Heat a large skillet over medium-high heat. Add avocado oil and swirl to coat.

2. Add sweet potato cubes and cook 4–5 minutes, stirring occasionally.

3. Add zucchini, bell pepper, onion, and garlic. Cook another 3–4 minutes until slightly tender.

4. Push veggies to one side of the skillet. Add ground beef to the other side. Cook 7–9 minutes, breaking into pieces, then drain excess grease.

5. Reduce heat to medium-low. Add black beans, tomatoes with juice, corn, and taco seasoning. Stir everything to combine.

6. Sprinkle shredded cheese evenly on top. Cover with a lid, remove from heat, and let cheese melt for about 2 minutes.

7. Garnish with fresh cilantro and sliced green onions. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days.

Freeze for up to 6 months and thaw in the fridge before reheating.

Reheat in the microwave or a skillet over medium heat.

You can substitute ground turkey or chicken for the beef.

Fresh zucchini is best—frozen can make the dish soggy.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 recipe (approx. 1 1/3 cups)
  • Calories: 379
  • Sugar: 11g
  • Sodium: 925mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 8g
  • Protein: 28g
  • Cholesterol: 62mg

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Final Thoughts

This Ground Beef and Zucchini Skillet proves that dinner doesn’t need to be complicated to be satisfying. It’s simple, colorful, hearty, and just flexible enough to fit your mood or pantry.

If you try it, I’d love to hear how it went. Did you add avocado? Swap in turkey? Let me know in the comments and don’t forget to rate the recipe or share your version on Pinterest or Facebook.

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