This Ground Beef Zucchini Sweet Potato Skillet is a hearty, nutritious, and flavorful one-pan meal. With tender sweet potatoes, savory ground beef, and crisp zucchini, it's a wholesome dish that's perfect for busy weeknights or meal prep.

Why I Love This Recipe

I love this recipe because it's quick, easy, and packed with flavor. The combination of sweet potatoes and zucchini adds a delightful texture and taste, while the ground beef provides a satisfying protein boost. Plus, it's all made in one skillet, making cleanup a breeze.

Ingredients

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

1 pound ground beef
2 medium zucchinis, diced
1 large sweet potato, peeled and cubed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Directions

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Brown the beef for 5-7 minutes or until no longer pink. Drain any excess grease if needed.
Stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
Add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
Remove from heat and garnish with fresh parsley before serving warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Southwest Twist: Add a can of diced tomatoes with green chilies for a touch of acidity and spice. Sprinkle in some chili powder and cumin for a bold, Tex-Mex flavor. Top it off with shredded cheddar cheese and fresh cilantro for a zesty finish.
Italian-Inspired Delight: Swap the smoked paprika and oregano with Italian seasoning and a dash of balsamic vinegar. Add diced bell peppers and cherry tomatoes to the mix for a burst of color and flavor. Serve with a sprinkle of Parmesan cheese and fresh basil on top.
Asian Fusion Flavor: Replace the smoked paprika with soy sauce, ginger, and a dash of sesame oil. Add some thinly sliced bell peppers and snap peas for crunch. Serve over steamed rice or noodles and garnish with sesame seeds and green onions.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat to maintain texture, or microwave in short bursts to avoid overcooking.

FAQs

What can I use instead of ground beef?

I often substitute ground beef with ground turkey or chicken for a leaner option. Both work well and absorb the flavors beautifully.

Can I make this dish vegetarian?

Absolutely. I replace the ground beef with plant-based meat alternatives or a mix of beans and lentils for a hearty vegetarian version.

How do I ensure the sweet potatoes cook evenly?

I dice the sweet potatoes into small, uniform cubes. This ensures they cook evenly and become tender within the suggested cooking time.

Can I freeze this skillet meal?

Yes, I let the dish cool completely, then store it in freezer-safe containers for up to 2 months. I thaw it overnight in the refrigerator before reheating.

What other vegetables can I add?

I sometimes add bell peppers, mushrooms, or spinach to increase the vegetable content and add more flavors and textures.

Conclusion

This Ground Beef Zucchini Sweet Potato Skillet is a versatile and delicious meal that's perfect for any night of the week. It's easy to prepare, customizable, and packed with nutrients. I enjoy making it for my family and love how it brings everyone to the table with smiles.

Ground Beef Zucchini Sweet Potato Skillet

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Ground Beef Zucchini Sweet Potato Skillet is a hearty, nutritious, and flavorful one-pan meal made with tender sweet potatoes, savory ground beef, and crisp zucchini—perfect for busy weeknights or meal prep.

Instructions

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Brown the beef for 5-7 minutes or until no longer pink. Drain any excess grease if needed.
Stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
Add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
Remove from heat and garnish with fresh parsley before serving warm.