Delectable Ground Beef, Zucchini & Sweet Potato Skillet: A Healthy One-Pan Meal
This hearty, flavorful one-pan meal features ground beef, zucchini, and sweet potatoes simmered in savory herbs and tomatoes. Quick, healthy, and family-approved — ideal for busy weeknights or meal prep.
Equipment
- Cutting board
- sharp knife
- large skillet with lid
- Wooden spoon or spatula
Ingredients
- 1 lb lean ground beef
- 1 large sweet potato, peeled and diced
- 2 medium zucchini, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp smoked paprika
- salt and pepper to taste
- 2 tbsp olive oil
- optional toppings: shredded cheese, herbs, avocado, sour cream
Instructions
- Peel and dice sweet potato and zucchini. Dice the onion and mince the garlic. Have everything ready before starting.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and sauté 1 minute more.
- Add ground beef. Cook until browned, breaking it up as it cooks. Drain excess grease.
- Add diced sweet potato and cook 5–7 minutes, stirring occasionally, until beginning to soften.
- Stir in zucchini, diced tomatoes (with juice), oregano, basil, smoked paprika, salt, and pepper. Mix well.
- Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally, until sweet potatoes are tender and zucchini is soft.
- Uncover if mixture is too wet and simmer a few extra minutes. Adjust seasoning to taste.
- Serve hot with desired toppings like cheese, herbs, avocado, or a dollop of sour cream.
Notes
Use ground turkey or lentils for a lighter or vegetarian version. Great topped with avocado, Greek yogurt, or fresh herbs. Leftovers reheat beautifully and freeze well too!