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 | Easy & Delicious Dinner

Name: Ground Beef and Zucchini Skillet | Easy & Delicious Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

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

Scale

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

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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