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Best Easy One-Pot Ground Beef and Zucchini Skillet

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A quick and easy one-pot meal made with ground beef, zucchini, and simple pantry spices. Ready in about 30 minutes, this forgiving skillet dinner is perfect for busy weeknights and is naturally low-carb and gluten-free.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 2 medium zucchini, diced into half-inch pieces (about 3 cups)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup low-sodium beef broth or chicken broth
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)
  • 1/4 cup shredded Parmesan cheese (optional, for serving)

Instructions

  1. Prep your vegetables: Dice the zucchini into half-inch pieces, dice the onion, and mince the garlic.
  2. Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until shimmering, about 30 seconds.
  3. Cook the ground beef: Add the ground beef and break it into crumbles. Let it cook undisturbed for 2-3 minutes to brown, then stir and cook for another 3-4 minutes until fully browned.
  4. Remove excess fat: Spoon out most of the excess fat, leaving about 1 tablespoon in the pan. Optionally, remove the beef to a plate, drain the fat, and return the beef to the pan.
  5. Sauté aromatics: Reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring constantly.
  6. Add seasonings: Sprinkle smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using) over the mixture. Stir well and cook for 30 seconds to toast the spices.
  7. Add zucchini: Toss the diced zucchini into the skillet and stir to coat. Cook for 2-3 minutes, stirring occasionally.
  8. Deglaze the pan: Pour in the beef broth and scrape up any browned bits from the bottom of the pan.
  9. Cover and steam: Reduce heat to medium-low, cover the skillet, and cook for 5-7 minutes until the zucchini is tender but not mushy.
  10. Finish and serve: Remove the lid, taste and adjust seasoning. If too watery, cook uncovered for 1-2 minutes. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.

Notes

For best results, use 80/20 ground beef and cut zucchini into uniform half-inch pieces. Don’t skip browning the beef for maximum flavor. If you don’t have a lid, cover the pan tightly with aluminum foil for the last few minutes. This dish reheats well and can be frozen for up to 3 months.

Nutrition

Keywords: one-pot, ground beef, zucchini, skillet, quick dinner, low-carb, gluten-free, weeknight meal

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