It was one of those weeknights when everything felt rushed. I had half a zucchini, one lonely bell pepper, and a pack of ground beef to work with. Thirty minutes later, we were all sitting down to bowls of this cheesy, hearty Ground Beef and Zucchini Skillet—warm, colorful, and just what we needed.
Table of Contents
Why You’ll Love This Skillet Meal
Ready in under 30 minutes
One-skillet cooking means easy cleanup
High in protein and fiber
Naturally gluten-free
Great for meal prep and leftovers
Bold, comforting Mexican-inspired flavor
Ingredients You’ll Need
Main Ingredients
Ground beef (1 lb) – rich, savory, and filling
Zucchini (1 cup diced) – tender, mild, and soaks up flavor
Sweet potato (2 cups cubed) – adds natural sweetness
Red bell pepper, red onion, garlic – for color and depth
Seasonings & Pantry Staples
Taco seasoning – packet or homemade
Fire-roasted tomatoes (15 oz) – smoky and juicy
Black beans (15 oz can) – hearty and protein-packed
Frozen corn (1 cup) – sweet and quick-cooking
Toppings & Garnishes
Shredded cheese (1 cup) – Mexican-style or Monterey Jack
Fresh cilantro, green onions – optional but fresh and bright
Optional: avocado, sour cream, salsa, lime juice, hot sauce
How to Make Ground Beef and Zucchini Skillet
Step 1: Sauté the Sweet Potato
Heat 2 teaspoons avocado oil in a large skillet over medium-high. Add cubed sweet potato and cook for 4 to 5 minutes. Stir occasionally to avoid sticking.
Step 2: Add More Veggies
Next, add zucchini, red bell pepper, diced red onion, and minced garlic. Cook for 3 to 4 more minutes, just until they begin to soften.
Step 3: Brown the Ground Beef
Push the veggies to one side of the skillet. Add the ground beef to the other side and cook for 7 to 9 minutes, breaking it up with a spoon. Drain excess fat if needed.
Step 4: Add Beans, Tomatoes, and Corn
Reduce heat to medium-low. Add black beans, fire-roasted tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together so it’s evenly combined.
Step 5: Top with Cheese and Serve
Sprinkle the cheese over the skillet. Cover, turn off the heat, and let it melt for about 2 minutes. Finish with cilantro and green onions, if using.
Serving Suggestions
This Ground Beef and Zucchini Skillet is super versatile. Serve with white or brown rice. Try quinoa or roasted potatoes. Use it as a burrito or taco filling. Spoon it over greens for a lighter taco salad. Top with avocado, sour cream, salsa, or hot sauce.
Nutrition Info (Per Serving – 1/6 of Recipe)
Calories: 379
Protein: 28g
Carbohydrates: 27g
Fiber: 8g
Sugar: 11g
Fat: 10g
Saturated Fat: 5g
Sodium: 925mg
Cholesterol: 62mg
You get solid protein, plenty of fiber, and no empty calories—just real food.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for 3–4 days
Freezer: Freeze for up to 6 months in a sealed container
To reheat: Warm in the microwave or over medium heat in a skillet
This recipe is perfect for meal prep. Make it once, enjoy it all week.
Substitutions & Common Questions
Can I use ground turkey or chicken instead of beef?
Yes, both work well. Just drain excess fat if needed.
What can I use instead of zucchini?
Try yellow squash, summer squash, or thawed frozen zucchini. Just be sure to drain any extra water.
Can I freeze this skillet meal?
Absolutely. Let it cool, portion it out, and freeze for up to 6 months.
More Recipes Like This
Looking for more easy weeknight meals? You might also love:
Easy Skillet Chicken Thighs in Garlic Cream Sauce
Crockpot Garlic Parmesan Chicken and Potatoes
Cheesy Garlic Chicken Wraps
Garlic Butter Steak and Potatoes Skillet
Ground Beef and Zucchini Skillet Recipe Card
Print
Ground Beef and Zucchini Skillet | Easy & Delicious Dinner
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A quick, Mexican-inspired Ground Beef and Zucchini Skillet that comes together in under 30 minutes. Perfect for meal prep, family dinners, or using up pantry staples.
Ingredients
2 teaspoons avocado oil
1 medium sweet potato, peeled and cubed (2 cups)
1 small zucchini, diced (1 cup)
1 medium red bell pepper, diced (1 cup)
1 small red onion, diced (1 cup)
4 garlic cloves, minced (2 teaspoons)
1 pound 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
Optional: ⅓ cup chopped fresh cilantro, 3–4 sliced green onions
Instructions
1. Heat avocado oil in a large skillet over medium-high heat.
2. Add sweet potato and cook for 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, add ground beef to the other side; cook 7–9 minutes, breaking it up and draining grease.
5. Reduce heat to medium-low, add black beans, tomatoes, corn, and taco seasoning. Stir to combine.
6. Sprinkle cheese on top, cover, remove from heat, and let melt for about 2 minutes.
7. Top with cilantro and green onions if using. Serve warm.
Notes
To make this vegetarian, swap the beef for a second can of black beans or crumbled tofu.
Pairs great with rice, roasted potatoes, or tortilla chips.
Store leftovers in the fridge for up to 4 days, or freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 379
- Sugar: 11g
- Sodium: 925mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 62mg
Final Thoughts
This Ground Beef and Zucchini Skillet is everything I love in a dinner. It’s fast, flavorful, filling, and makes cleanup easy. Whether you’re feeding your family, doing a little meal prep, or just using up what’s in the fridge, this recipe’s got you.
If you make it, share your version on Pinterest or tag us on Facebook. I’d love to see how it turns out in your kitchen.