There’s something about those evenings when you walk in the door, the clock says it’s later than you thought, and your stomach starts a low rumble that just won’t quit. I remember one night like that, the kind where you’re juggling a few too many things, and the last thing you want is a complicated dinner. This High Protein Ground Beef Zucchini Skillet came to the rescue. The sound of sizzling beef mingling with the subtle pop of zucchini hitting the pan was oddly comforting. I wasn’t paying perfect attention — maybe I left the stove a bit too hot for a minute or two — but the smell filled the kitchen and made me forget the chaos outside that door. The warmth, the quick chop of fresh parsley sprinkled on top, it all came together in a way that felt like a little win that night.
Why You’ll Love It:
- It’s surprisingly fast for a meal that feels this hearty and satisfying.
- Combining ground beef with zucchini sneaks in veggies without any fuss — though if you’re not a zucchini fan, you might notice it’s a bit subtle.
- The spices bring a cozy warmth, but it’s not overwhelming, so it works for just about anyone’s taste buds.
- It’s simple — and that’s kind of the point. No fancy techniques, just good, honest cooking.
If you’re worried about leftovers, this skillet holds up nicely in the fridge for a few days, reheating well without drying out. Just a quick warm-up and you’re good to go.
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High Protein Ground Beef Zucchini Skillet
- Total Time: 25 minutes
- Yield: 4 1x
Description
A delicious and nutritious high-protein meal featuring ground beef and zucchini sautéed with flavorful spices. Perfect for a quick and healthy dinner.
Ingredients
1 pound lean ground beef (90% lean)
2 medium zucchinis, diced
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
1/4 cup chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 6-7 minutes.
Drain any excess fat from the skillet if necessary.
Stir in the diced zucchini, ground cumin, smoked paprika, dried oregano, crushed red pepper flakes, salt, and black pepper.
Cook, stirring occasionally, until the zucchini is tender but still slightly crisp, about 5 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: I usually use a sturdy skillet that can handle a good sear on the beef without sticking, but honestly, any heavy-bottomed pan will do. This dish pairs well with a loose side of rice or even a simple green salad if you want to add more crunch and freshness. Sometimes, I swap out the parsley for cilantro when I’m feeling adventurous, or add a squeeze of lime for a bit of tang — though I haven’t tested those tweaks extensively, so it’s a bit hit or miss depending on your mood. Adding a dash of cheese on top right before serving can also turn this into a cozy, indulgent meal.
FAQ
Q: Can I use ground turkey instead of beef?
A: Absolutely. The texture will be a bit different, but the cooking method stays the same.
Q: What if I don’t have smoked paprika?
A: Regular paprika or a pinch of chili powder can work in a pinch, though the flavor profile will shift slightly.
Q: Can I prepare this ahead of time?
A: Yes, it reheats well, but I recommend adding fresh herbs after warming up to keep that bright flavor.
Ready to switch up your weeknight dinner? This skillet might just become your new go-to. Give it a try, save it for later, or print it out — whatever helps you get this on the table faster!