Ground Beef Zucchini Sweet Potato Skillet

Ground Beef Zucchini Sweet Potato Skillet

A hearty, nourishing, and balanced one-skillet dinner loaded with protein, fiber, and flavor.

This Ground Beef Zucchini Sweet Potato Skillet is the kind of cozy, colorful dish that’s perfect for busy weeknights. It’s made with lean ground beef, tender sweet potatoes, and fresh zucchini, all tossed in warm spices and cooked in one pan for easy cleanup. It’s healthy, gluten-free, meal-prep friendly, and full of satisfying textures and flavor.

Time Required

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 35–40 minutes

Ingredients

Base Ingredients:

1 lb (450g) lean ground beef

1 medium zucchini, diced

1 large sweet potato, peeled and diced (½-inch cubes)

½ small red onion, finely chopped

2 garlic cloves, minced

2 tbsp olive oil or avocado oil

Salt & pepper, to taste

Seasoning Blend:

1 tsp smoked paprika

½ tsp ground cumin

½ tsp dried oregano

¼ tsp crushed red pepper flakes (optional)

1 tbsp tomato paste (optional, for depth)

Juice of ½ lemon or splash of apple cider vinegar (to finish)

Optional Add-ins & Garnishes:

½ cup shredded cheese (cheddar, mozzarella, or pepper jack)

Chopped parsley or cilantro

Avocado slices or dollop of Greek yogurt on top

Instructions

Cook Sweet Potatoes

Heat 1 tablespoon oil in a large skillet over medium heat.

Add diced sweet potatoes with a pinch of salt and cook 8–10 minutes, stirring occasionally, until golden and almost tender.

Remove and set aside.

Brown the Beef

In the same skillet, add remaining 1 tablespoon oil and sauté onion for 2 minutes.

Add garlic and cook another 30 seconds.

Add ground beef, breaking it apart with a spatula. Cook 6–8 minutes until browned and fully cooked. Drain excess fat if needed.

Add Zucchini and Season

Stir in zucchini and sweet potatoes.

Add smoked paprika, cumin, oregano, red pepper flakes, and tomato paste (if using).

Mix everything well. Cook 5–7 more minutes, until zucchini is tender and sweet potatoes are soft.

Finish and Serve

Squeeze lemon juice or a splash of vinegar to brighten the flavors.

Taste and adjust salt and pepper.

Optional: sprinkle cheese on top and let it melt before serving.

Garnish with herbs or avocado, and serve hot!

Top Tips for Success

Cut Even Sizes
Dice sweet potatoes and zucchini into uniform ½-inch cubes so they cook evenly and quickly.

Pre-Cook Sweet Potatoes
Sautéing or even microwaving the sweet potatoes briefly before adding them to the skillet helps ensure they’re tender and not undercooked by the end.

Use a Large Skillet
A large non-stick or cast iron skillet gives enough surface area for browning and avoids steaming the ingredients.

Drain Excess Fat
If your ground beef is not lean, drain any excess grease after browning to prevent a greasy dish.

Don’t Overcook Zucchini
Zucchini softens fast, so add it toward the end of cooking to maintain some bite and avoid mushiness.

Finish with Acid
A squeeze of lemon juice or vinegar at the end brightens the whole dish and brings balance to the richness of the beef and sweetness of the potato.

Tasty Variations

Cheesy Comfort Version

Stir in ½–1 cup shredded cheddar, mozzarella, or pepper jack cheese at the end.

Cover for 2 minutes to let it melt for a gooey finish.

Low-Carb or Keto-Friendly

Replace sweet potato with cauliflower, turnips, or butternut squash for fewer carbs.

You can also skip potatoes entirely and double the zucchini or add mushrooms.

Add More Veggies

Bulk it up with:

Spinach or kale (stir in during the last 2 minutes)

Bell peppers or mushrooms

Corn or peas for color and sweetness

Spicy Version

Add more red pepper flakes, chopped jalapeño, or cayenne powder.

Serve with hot sauce or chili-lime crema on the side.

Swap the Protein

Use ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.

Other Potato Options

Yukon gold or red potatoes work well too. Adjust cooking time slightly if using firmer varieties.

Q&A – Frequently Asked Questions

Q: Can I meal prep this recipe?
A: Yes! This dish holds up well for 3–4 days in the fridge. Store in airtight containers and reheat in a skillet or microwave.

Q: Can I freeze it?
A: Yes, but keep in mind that zucchini may release extra water and soften further upon thawing. Freeze in portions and reheat gently to preserve texture.

Q: Can I use ground chicken or turkey?
A: Absolutely. Just add a bit of extra olive oil during cooking, as these meats are leaner and may dry out faster.

Q: What goes well on the side?
A: It’s a complete meal on its own, but great sides include:

A fresh green salad with lemon vinaigrette

Crusty whole-grain bread or pita

A dollop of hummus or Greek yogurt

Q: Can I make it vegetarian?
A: Yes! Use canned lentils, black beans, or meatless ground crumbles instead of beef.

Nutrition Information (Per Serving – Serves 4)

Note: Based on lean ground beef and no added cheese. Nutrition varies based on meat and toppings.

Conclusion

The Ground Beef Zucchini Sweet Potato Skillet is a quick, wholesome, and deeply satisfying one-pan meal. It’s high in protein and fiber, rich in natural sweetness from the sweet potato, and balanced with savory spices and fresh herbs. Whether you’re cooking for a family, meal prepping for the week, or just want a healthy comfort dish—this skillet is a weeknight favorite with no fuss and maximum flavor.