Ground Beef, Zucchini, and Sweet Potato Skillet
A hearty, healthy, and flavorful one-pan dinner featuring ground beef, zucchini, and sweet potatoes.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 pound Ground Beef
- 2 medium Sweet Potatoes, peeled and diced
- 2 medium Zucchinis, sliced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- to taste Salt and Pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- 1/2 cup Shredded Cheese, optional Cheddar, mozzarella, or your favorite blend
- to garnish Fresh Parsley, chopped
Instructions
- Start by prepping all your veggies: peel and dice the sweet potatoes, slice the zucchinis, dice the onion, and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and sauté for 2-3 minutes, until fragrant and slightly translucent.
- Stir in the minced garlic and cook for another 30 seconds.
- Push the onion and garlic to the edge, then add the ground beef to the skillet. Break it up with your spatula and cook until browned and cooked through, about 5-7 minutes.
- Drain excess fat if necessary. Sprinkle with paprika, oregano, salt, and pepper, and mix well.
- Add the diced sweet potatoes to the skillet. Stir to combine with the beef and onion. Pour in a few tablespoons of water if needed to prevent sticking, then cover and let the sweet potatoes cook for about 7-8 minutes, stirring occasionally, until they begin to soften.
- Once the sweet potatoes are fork-tender, add the sliced zucchini. Stir and cook uncovered for another 5-7 minutes, until the zucchini is tender but still a little bit crisp.
- If using, sprinkle the shredded cheese on top and cover for 1-2 minutes to let it melt deliciously.
- Garnish with fresh parsley and serve immediately!
Notes
This dish is perfect for meal prep and can be stored in the refrigerator for up to 4 days. It also freezes well for up to 2 months.