This Ground Beef Zucchini Sweet Potato Skillet is the ultimate one-pan comfort delight! Packed with hearty ground beef, tender sweet potatoes, and vibrant zucchini, it’s a wholesome and satisfying meal that’s quick to make and loaded with flavor. Perfect for busy weeknights or a cozy dinner at home. Ground Beef Zucchini Sweet Potato Skillet

Why I Love This Recipe

I love this recipe because it’s a perfect blend of hearty and healthy. The combination of ground beef, sweet potatoes, and zucchini creates a satisfying meal that’s both flavorful and nutritious. It’s a one-pan dish, which means less cleanup and more time to enjoy dinner. Plus, it’s versatile enough to adapt to different tastes and dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I heat the olive oil in a large skillet over medium heat. Then, I add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Next, I add the ground beef to the skillet, breaking it apart with a spoon as it cooks. I brown the beef for 5-7 minutes or until no longer pink, draining any excess grease if needed.
I stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper. I cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
Then, I add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
Finally, I remove the skillet from heat and garnish with fresh parsley before serving warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Southwest Twist: I add a can of diced tomatoes with green chilies for a touch of acidity and spice. Sprinkling in some chili powder and cumin gives it a bold, Tex-Mex flavor. Topping it off with shredded cheddar cheese and fresh cilantro adds a zesty finish.
Italian-Inspired Delight: I swap the smoked paprika and oregano with Italian seasoning and a dash of balsamic vinegar. Adding diced bell peppers and cherry tomatoes brings a burst of color and flavor. Serving it with a sprinkle of Parmesan cheese and fresh basil on top completes the Italian flair.
Asian Fusion Flavor: I replace the smoked paprika with soy sauce, ginger, and a dash of sesame oil. Adding some thinly sliced bell peppers and snap peas provides crunch. Serving it over steamed rice or noodles and garnishing with sesame seeds and green onions gives it an Asian twist.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I warm the skillet over medium heat to maintain texture, or microwave in short bursts to avoid overcooking.

FAQs

How can I make this dish vegetarian?

I can make this dish vegetarian by substituting the ground beef with plant-based ground meat alternatives or legumes like lentils or chickpeas.

Can I use other vegetables in this skillet?

Absolutely! I often add bell peppers, mushrooms, or spinach to this dish to increase the vegetable content and add different flavors.

Is this recipe suitable for meal prep?

Yes, this skillet is great for meal prep. I double the recipe and divide it into airtight containers for a week’s worth of meals. The flavors meld over time, making it taste even better the next day.

What can I serve with this skillet?

I like to serve this skillet over grains like rice, quinoa, or couscous. It’s also delicious wrapped in tortillas for a quick and easy meal.

Can I freeze this dish?

Yes, I can freeze this dish. After cooking, I let it cool completely, then store it in freezer-safe containers for up to 3 months. I reheat it in a skillet over medium heat or in the microwave when ready to eat.

Conclusion

This Ground Beef Zucchini Sweet Potato Skillet is a versatile and flavorful dish that’s perfect for any night of the week. With its hearty ingredients and customizable variations, it’s a meal that I can enjoy repeatedly without getting bored. Whether I’m cooking for myself or meal prepping for the week, this skillet is a go-to recipe in my kitchen.