Ground Beef Zucchini Sweet Potato Skillet

satisfying one-pan meal that combines lean ground beef, tender zucchini, and sweet potatoes in a flavorful skillet. Ready in under 30 minutes, this dish is naturally gluten-free, low-carb friendly, and ideal for both weeknight dinners and meal prep.

Why You’ll Love This Recipe

• One-Pan Convenience: Everything cooks in a single skillet, minimizing cleanup.

• Balanced Nutrition: Protein from beef, fiber and vitamins from sweet potatoes and zucchini.

• Versatile Flavor Profile: Dijon mustard and tomato passata lend bright, savory notes.

• Meal-Prep Friendly: Scales easily to multiple portions and reheats beautifully.

• Customizable: Adapt with different ground meats, vegetables, or spice levels.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon extra virgin olive oil

• 1 lb (450 g) ground beef

• 1 garlic clove, minced

• ½ cup onion, diced (cut very small)

• ½ cup red bell pepper, diced

• 2½ cups sweet potatoes, diced

• ¼ cup beef broth or water

• 1 medium zucchini, quartered

• 1 teaspoon Dijon mustard

• ⅓ cup tomato passata or tomato sauce of your choice

• ½ teaspoon dried oregano

• ⅛ teaspoon crushed red pepper (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

directions

1. Heat oil and brown beef. In a large cast-iron or heavy skillet over medium-high heat, warm the olive oil. Add the ground beef and minced garlic. Break up the beef with a wooden spoon and cook for about 7 minutes, or until no longer pink. Transfer the cooked beef to a bowl and set aside.

2. Sauté aromatics. Into the same skillet, add the diced onion and red bell pepper. Sauté for 3–4 minutes, until the onion softens. Add a splash of oil if the pan is dry.

3. Cook sweet potatoes. Stir in the diced sweet potatoes and beef broth (or water). Cover the skillet with a lid and cook for 5–6 minutes, stirring occasionally, until the sweet potatoes begin to soften.

4. Add zucchini. Uncover, add the zucchini quarters, and cook for an additional 3 minutes.

5. Combine and season. Return the browned beef to the skillet. Stir in the Dijon mustard, tomato passata, dried oregano, crushed red pepper (if using), salt, and pepper. Cook for 1–2 more minutes, until heated through and well combined.

6. Garnish and serve. Remove from heat, sprinkle with chopped parsley, and serve immediately.

Servings and timing

• Servings: 5

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Ground meat substitute: Use ground turkey, chicken, or pork in place of beef for a lighter option.

• Vegetable swaps: Replace red bell pepper with yellow or orange for a sweeter taste. Add mushrooms or diced carrots for extra color and nutrition.

• Cheesy finish: Top with ½ cup shredded mozzarella or cheddar in the last minute of cooking for a melty topping.

• Spice level: Increase crushed red pepper or add a dash of smoked paprika or chili powder for more heat and depth.

• Grain or rice base: Serve over cooked quinoa, brown rice, or cauliflower rice for a complete bowl.

storage/reheating

• Storage: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. For meal prep, divide into individual portions.

• Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Microwave on high for 1–2 minutes (stirring halfway) or reheat in a skillet over medium heat until warmed through.

FAQs

What can I substitute for tomato passata?

You may use any smooth tomato sauce, crushed tomatoes, or even diced tomatoes—just blend them briefly to achieve a smoother consistency if desired.

Can I make this recipe dairy-free and paleo?

Yes. The recipe is naturally dairy-free and paleo as written. Simply omit any optional cheese topping.

How do I ensure the sweet potatoes cook evenly?

Cut the sweet potatoes into uniform, small dice (about ½-inch pieces). Covering the skillet during initial cooking helps them steam and soften more quickly.

Is this recipe suitable for low-carb or keto diets?

Sweet potatoes are higher in carbohydrates, so for a strict keto version, substitute them with diced cauliflower or turnips for lower carb content.

Can I prepare this ahead of time?

Absolutely. Cook the full recipe, cool completely, then portion and refrigerate. Reheat portions as needed throughout the week.

How can I make the dish spicier?

Increase the amount of crushed red pepper, or add a pinch of cayenne pepper, smoked paprika, or a few dashes of hot sauce when seasoning.

What other garnishes work well?

Chopped cilantro, sliced green onions, a dollop of Greek yogurt, or avocado slices can complement the flavors nicely.

Can I cook this on a stovetop grill pan or oven-safe dish?

Yes. Any oven-safe skillet or pan works. For a slight char, transfer the skillet to a preheated 400 °F (200 °C) oven for 2–3 minutes after combining all ingredients.

How do I adjust it for fewer servings?

Divide all ingredient quantities proportionally. For example, halve each amount to make approximately 2–3 servings.

Is it possible to bake this instead of stovetop?

You can transfer all ingredients to a baking dish and bake at 375 °F (190 °C) for 20–25 minutes, stirring halfway, until vegetables are tender.

Conclusion

This Ground Beef Zucchini Sweet Potato Skillet delivers a balanced, flavorful meal with minimal fuss. Its one-pan convenience, adaptability, and meal-prep friendliness make it a versatile addition to any weeknight rotation. Whether you stick to the classic version or customize it with your favorite variations, you’ll appreciate how easily it comes together and reheats throughout the week.