Can I make this recipe ahead of time for meal prep?

Absolutely! It holds up really well in the fridge and gets even tastier as the flavors meld. Great for lunches or dinners throughout the week.

Do I have to peel the sweet potato?

Peeling is best for texture, but if you like the skin (and it’s washed well), you can leave it on—just know it’ll be a bit more rustic.

What kind of ground beef works best?

Lean or extra-lean beef is ideal to keep things from getting greasy, but whatever you have works—just drain off extra fat after browning if using higher-fat beef.

Can I make this vegetarian?

You sure can! Swap the beef for your favorite plant-based crumbles or even cooked lentils—the seasonings and veggies will do most of the heavy lifting for flavor.

Ground Beef Zucchini Sweet Potato Skillet Recipe

Description

This Ground Beef Zucchini Sweet Potato Skillet is a delicious one-pan main course that’s hearty, nutritious, and bursting with flavor. Featuring tender ground beef, sweet potatoes, and zucchini, it’s seasoned with smoked paprika and oregano for a comforting weeknight meal, finished with fresh parsley for a bright touch.

Ingredients

Units Scale

Protein & Vegetables

1 pound ground beef
2 medium zucchinis, diced
1 large sweet potato, peeled and cubed
1 small onion, finely chopped
2 cloves garlic, minced

Seasonings & Oils

1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons olive oil

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until they become fragrant and softened, releasing their flavors into the oil.
Cook the Ground Beef: Add the ground beef to the skillet. Use a spoon to break it apart as it cooks. Brown the beef for 5-7 minutes until no longer pink, and if there’s excess grease, drain it from the pan for a lighter dish.
Add Sweet Potatoes & Season: Stir in the sweet potato cubes, then season with smoked paprika, dried oregano, salt, and black pepper. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes become fork-tender and absorb the seasonings.
Incorporate Zucchini: Add the diced zucchini to the skillet. Cook uncovered for an additional 5 minutes, allowing the zucchini to soften while retaining a pleasant slight crunch.
Garnish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the top for a burst of freshness. Serve the dish warm for the best flavor and texture.

Notes

For extra flavor, consider adding a squeeze of fresh lemon juice or a dash of red pepper flakes before serving.
This dish pairs perfectly with a slice of crusty bread or a simple side salad.
You can substitute ground beef with ground turkey or chicken for a lighter variation.
Leftovers store well in the fridge for up to 3 days and reheat nicely.

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 7g
Sodium: 380mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 22g
Cholesterol: 66mg