This Ground Beef Zucchini Sweet Potato Skillet is one of my go-to weeknight dinners. It's a hearty, nutritious meal that comes together in just one pan, which means less cleanup and more time to relax after a long day. I first stumbled upon this combination when I was trying to use up some leftover veggies in my fridge, and it quickly became a family favorite. The sweetness of the sweet potatoes pairs perfectly with the savory ground beef, and the zucchini adds a nice texture. It's a great way to sneak in some veggies, and it's so satisfying that even the pickiest eaters will love it.
This skillet dish is quite filling on its own, but if you're looking to round out the meal, I suggest serving it with a simple green salad or some crusty bread to soak up any extra juices. A dollop of sour cream or a sprinkle of shredded cheese on top can add a nice touch, too. For a bit of extra heat, you might want to serve it with a side of hot sauce.
Advertisement
Ground Beef Zucchini Sweet Potato Skillet
Servings: 4
Ingredients
1 pound ground beef
2 medium zucchinis, sliced
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 medium zucchinis, sliced
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Directions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
Stir in the diced sweet potatoes, and cook for another 5 minutes.
Add the sliced zucchinis, salt, pepper, paprika, oregano, and thyme. Stir well to combine.
Cover the skillet and let everything cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
Remove the lid and cook for another 2-3 minutes to let any excess moisture evaporate.
Serve hot, and enjoy!
Advertisement
Variations & Tips
For a lighter version, you can substitute ground turkey or chicken for the ground beef. If you're a fan of spice, add a pinch of red pepper flakes or some chopped jalapeños. You can also toss in other vegetables you have on hand, like bell peppers or mushrooms, to make it even more colorful and nutritious. For a vegetarian option, skip the meat and add a can of drained chickpeas or black beans for protein.