Ground Beef Zucchini Sweet Potato

This Ground Beef Zucchini Sweet Potato Skillet brings all the cozy feelings of home in one colorful pan Loaded with juicy ground beef sweet nuggets of potato and fresh zucchini this is a weeknight dinner that makes everyone race to the table I love how it transforms basic ingredients into comfort food with just one skillet and thirty minutes

This recipe first saved me on a night when I forgot to meal plan I pulled these ingredients from my fridge and pantry and ever since my family calls it their favorite skillet dinner

Ingredients

• Ground beef: Bring rich flavor and satisfying protein Choose fresh beef with vibrant red color and little excess liquid
• Zucchini: Soaks up seasonings and adds a lovely green bite Look for firm small zucchini without soft spots
• Sweet potato: Adds sweetness and substance Choose one with bright skin and no bruises
• Onion: Gives wonderful savor and builds flavor Choose a fresh onion that feels heavy for its size
• Garlic: Lifts the whole dish Choose firm cloves with tight skin
• Smoked paprika: Brings subtle smokiness Opt for Spanish smoked paprika for best flavor
• Dried oregano: Layers herby notes Choose an oregano that smells strong and earthy
• Salt and black pepper: Essential for bringing flavors together Use freshly ground pepper if possible
• Olive oil: Helps everything cook evenly Choose a fruity extra virgin oil for richness
• Fresh parsley for garnish: Gives bursts of color and freshness Only chop it when ready to use for best results

Step-by-Step Instructions

Prep the Vegetables:

Dice the zucchini peel and cube your sweet potato finely chop a small onion and mince the garlic This step ensures all the vegetables cook evenly so set everything out before you start cooking

Start the Aromatics:

Heat olive oil in a large skillet over medium heat Add the onion and garlic Cook gently for two to three minutes Stir often so nothing burns The onion should be soft and the garlic fragrant

Brown the Beef:

Add the ground beef to the skillet Break it up with a spoon as it cooks Cook for about five to seven minutes until the beef is no longer pink Drain any extra grease if you like The beef should develop some golden edges for added flavor

Cook the Sweet Potato:

Stir the sweet potato cubes into the beef Sprinkle in the smoked paprika oregano a bit of salt and black pepper Stir to coat everything then cover the skillet and reduce the heat slightly Cook for around ten minutes Stir every few minutes to keep the sweet potatoes from sticking They should be just tender and easy to pierce with a fork

Finish with Zucchini:

Add the diced zucchini Scatter it around the pan so it cooks evenly Continue to cook uncovered for about five minutes You want the zucchini to soften but still hold some bite

Garnish and Serve:

Take the skillet off the heat Taste for seasoning and adjust with more salt or pepper if needed Sprinkle chopped fresh parsley over the top This adds freshness and eye catching color Serve straight from the pan while warm

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My favorite part is the sweet potato which absorbs all those savory juices My kids love scooping up every bite with crusty bread and I always smile seeing the parsley make it look extra special

Storage Tips

Let the skillet cool before transferring leftovers to an airtight container Keep in the refrigerator for up to three days When reheating add a splash of broth or water to refresh the flavors and keep everything moist This meal also freezes well for a month just thaw overnight in the refrigerator and reheat gently on the stove

Ingredient Substitutions

Ground turkey or chicken make a lighter option or use plant based crumble for a meatless version Butternut squash works in place of sweet potato Italian seasoning can swap for oregano Use whatever you have on hand this skillet is forgiving

Serving Suggestions

Pile it over quinoa rice or even cauliflower rice for added heartiness I love serving it with a green salad or roasted broccoli A little squeeze of fresh lemon at the table brightens all the flavors

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Cultural Context

Skillet meals like this are a backbone of American home cooking drawing on the tradition of making one pan dinners that are both thrifty and comforting Using familiar vegetables and spices grounds this recipe in everyday family fare where convenience meets wholesome goodness

Recipe FAQs

→ Can other vegetables be added to this dish?

Yes, bell peppers, spinach, or mushrooms also blend well and add extra color and nutrition to your skillet.

→ How do I keep the zucchini from going mushy?

Add zucchini toward the end of cooking and sauté briefly. This keeps it crisp-tender with good texture.

→ Is this dish suitable for meal prep?

Absolutely. It stores well in the refrigerator for up to three days and reheats easily for quick meals.

→ What protein alternatives can be used?

Ground turkey or chicken are great substitutes if you prefer a leaner protein or want a different flavor.

→ How can I serve this skillet for a complete meal?

Pair with a side salad, a slice of crusty bread, or spoon over rice or quinoa for extra heartiness.