Zucchini and Ground Beef Skillet Recipe
	
	
		A quick and healthy one-pan meal featuring lean ground beef sautéed with fresh zucchini, bell pepper, garlic, and onion. This Zucchini and Ground Beef Skillet is perfect for a nutritious weeknight dinner that’s full of flavor and easy to prepare.
	 
	
		
							- Author: Naya
 
							- Prep Time: 10 minutes
 
							- Cook Time: 15 minutes
 
							- Total Time: 25 minutes
 
							- Yield: 4 servings 1x
 
							- Category: Main Course
 
							- Method: Sauté
 
							- Cuisine: American
 
							- Diet: Low Fat
 
					
	 
	
		
		
			Meat and Vegetables
- 1 lb lean ground beef (80% lean)
 
- 2 medium zucchinis, washed and chopped into half-moons
 
- 1 bell pepper (any color), diced
 
- 3 cloves garlic, minced
 
- 1 medium onion, diced
 
Oils and Seasonings
- 2 tbsp extra virgin olive oil
 
- Salt and pepper to taste
 
		 
	 
	
		
		
			
- Prepare the vegetables: Wash the zucchinis and slice them into half-moon shapes. Dice the bell pepper and onion. Mince the garlic cloves to ensure they incorporate well into the dish.
 
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking for 2-3 minutes until fragrant and translucent, which will build the base flavor.
 
- Cook the ground beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until fully browned and no longer pink, stirring occasionally to ensure even cooking.
 
- Add vegetables: Stir in the diced bell pepper and chopped zucchini. Continue cooking for another 5-6 minutes, sautéing until the zucchini is tender but still retains a slight crispness.
 
- Season and serve: Season the skillet with salt and pepper to taste. Optionally add your preferred spices like paprika or Italian seasoning. Serve the dish warm for a delicious, wholesome meal.
 
		 
	 
	
		Notes
		
			
- You can substitute ground turkey or chicken for a leaner protein alternative.
 
- Add crushed red pepper flakes for a spicy kick.
 
- Serve over cooked rice or quinoa for a heartier meal.
 
- Leftovers keep well in the refrigerator for up to 3 days.
 
- To keep it low-carb, enjoy the skillet as is without any grain accompaniments.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1/4 recipe (about 1.5 cups)
 
							- Calories: 280
 
							- Sugar: 5g
 
							- Sodium: 150mg
 
							- Fat: 15g
 
							- Saturated Fat: 6g
 
							- Unsaturated Fat: 7g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 8g
 
							- Fiber: 2g
 
							- Protein: 27g
 
							- Cholesterol: 70mg
 
					
	 
	
		Keywords: zucchini ground beef skillet, easy dinner, healthy one-pan meal, quick beef skillet, low fat recipe