Why You’ll Love This Recipe

I turn to this recipe when I need something quick, filling, and healthy. The combination of seasoned ground beef and tender zucchini is simple but satisfying. It’s low-carb, gluten-free, and budget-friendly, and I can easily adapt it with what I have in the fridge.

ingredients

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

1 lb ground beef
2 medium zucchinis, sliced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

directions

I heat olive oil in a large skillet over medium heat.
I add the chopped onion and garlic and sauté for 2–3 minutes, just until they’re soft and fragrant.
I add the ground beef, breaking it up with a spoon, and cook for about 6–7 minutes until it’s fully browned.
I toss in the zucchini slices and season with oregano, basil, paprika, salt, and pepper.
I stir everything together and cook for another 5–7 minutes, until the zucchini is tender but still has a slight bite.
I taste and adjust the seasoning if needed. I finish with a sprinkle of fresh parsley before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: About 320 kcal per serving

Variations

Swap the beef for ground turkey, chicken, or pork for a lighter or different flavor.
Add diced tomatoes or a splash of tomato sauce for a saucier version.
Toss in a handful of spinach or kale during the last few minutes for extra greens.
Top with shredded cheese just before serving for a richer, comforting finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium heat or microwave it in short bursts, stirring halfway through. It holds up well and tastes just as good the next day.

FAQs

Can I make this ahead of time?

Yes—I often make it in advance and store it in the fridge for easy lunches or dinners. It reheats well without getting soggy.

Will the zucchini get mushy?

Not if I keep an eye on it. I cook it just until tender—it should still have a slight bite for the best texture.

Can I make this keto-friendly?

It already is! With no added sugars or carbs, it fits perfectly into a keto meal plan.

What can I serve this with?

It’s great on its own, but I sometimes pair it with cauliflower rice or a simple side salad to round out the meal.

Can I freeze it?

Yes, though the zucchini may soften a bit more after thawing. I freeze portions in airtight containers for up to 2 months and reheat directly from frozen.

Conclusion

This Quick Zucchini and Ground Beef Skillet is one of my favorite back-pocket meals. It’s fast, satisfying, and healthy without sacrificing flavor. Whether I’m cooking for my family or prepping for the week, it’s always a win.