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Ground Beef Zucchini Sweet Potato Skillet

A quick and nutritious one-pan meal featuring tender sweet potatoes, fresh zucchini, and savory ground beef, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 2 medium zucchinis, diced
  • 1 large sweet potato, peeled and cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
  3. Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Brown the beef for 5-7 minutes or until no longer pink.
  4. Drain any excess grease if needed.
  5. Stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper.
  6. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
  7. Add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
  8. Remove from heat and garnish with fresh parsley before serving warm.

Notes

Serve warm on its own or with a green salad or crusty bread. A dollop of yogurt can add a creamy touch. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the skillet over medium heat until heated through. Use different colored zucchinis for presentation or add other veggies like bell peppers or carrots for variety. Adjust spices to liking; cayenne can add a kick. For variations, try ground turkey or chicken, or make it vegetarian by omitting meat and adding more veggies or beans.