Description
This Ground Beef Zucchini Sweet Potato Skillet is a comforting, easy-to-make dinner packed with flavor and fresh vegetables.
Ingredients
Scale
- 1 to 1.5 pounds ground beef (80/20 blend)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 medium zucchini, diced or sliced into half-moons
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ½ cup shredded cheddar or Monterey Jack cheese
- Fresh parsley, chopped
- A squeeze of lemon juice
Instructions
- Brown Beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no longer pink. Drain excess fat.
- Sauté Aromatics: Add chopped onion and minced garlic to the skillet with the beef. Cook for about 3-4 minutes until softened.
- Add Sweet Potatoes: Stir in the diced sweet potatoes, paprika, cumin, salt, pepper, and red pepper flakes.
- Simmer & Tenderize: Add about ¼ cup of water or broth, cover, and let it simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Incorporate Zucchini: Stir in the diced zucchini and cook for another 5-7 minutes until tender-crisp.
- Finish & Serve: Taste and adjust seasonings. Stir in lemon juice and optional cheese, letting it melt slightly. Garnish with fresh parsley.
Notes
For best texture, ensure sweet potatoes are fork-tender before adding zucchini. Overcooking zucchini makes them mushy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: ground beef, zucchini, sweet potato, skillet dinner, one pan meal, easy weeknight dinner