One Pot Ground Beef Zucchini Skillet: A Simple and Delicious Weeknight Meal

Why I’m Obsessed with My One Pot Ground Beef Zucchini Skillet

Last Tuesday night at 6:30 PM, I stood in my kitchen staring at a pound of ground beef and three zucchini. My kids were hungry, I was tired, and takeout seemed so tempting. Then I remembered this recipe that saves me every single week. Twenty-five minutes later, we sat down to a hot, delicious dinner with only one pan to wash. That’s the magic of a one pot ground beef zucchini skillet.

I started making this dish about two years ago when my doctor told me to eat more vegetables and less pasta. I love comfort food, so the idea of giving up my favorite meals felt impossible. This skillet became my secret weapon. It gives me all the satisfaction of a hearty dinner without the heavy feeling afterward.

The best part? Everything cooks in one pan. I’m not a chef, and I don’t have time to dirty every pot in my kitchen. This recipe keeps things simple while still tasting amazing. The ground beef gets perfectly browned, the zucchini turns tender but not mushy, and all the flavors blend together beautifully.

This article walks you through everything you need to know about making this meal. I’ll share the exact ingredients I use, my favorite cooking tips, and answers to questions people ask me all the time. Whether you’re cooking for picky eaters or trying to eat healthier, this recipe works.

Everything You Need for Your Ground Beef Zucchini Skillet

I keep most of these ingredients on hand because I make this dish so often. Nothing here is fancy or hard to find. Your regular grocery store has everything you need.

The Main Players

• Ground beef – 1 pound (I use 85/15 lean-to-fat ratio)
• Zucchini – 3 medium-sized, cut into half-moons
• Yellow onion – 1 medium, diced
• Garlic – 4 cloves, minced (or 1 tablespoon from a jar)
• Diced tomatoes – 1 can (14.5 oz), with juices
• Olive oil – 1 tablespoon

The Flavor Boosters

• Italian seasoning – 1 tablespoon
• Paprika – 1 teaspoon
• Salt – 1 teaspoon (adjust to taste)
• Black pepper – 1/2 teaspoon
• Red pepper flakes – 1/4 teaspoon (optional, for heat)
• Fresh basil – handful, chopped (or 1 teaspoon dried)

Optional Additions I Love

• Parmesan cheese – for topping
• Mozzarella cheese – if you want it extra cheesy
• Beef broth – 1/4 cup if you like more sauce

My Tips for Picking the Best Ingredients

The quality of your ingredients makes a real difference in how this dish turns out. I learned this the hard way after a few disappointing dinners.

Choosing Ground Beef

I always buy 85/15 ground beef for this recipe. The 85 means it’s 85% lean meat and 15% fat. This ratio gives you enough fat for flavor without leaving a greasy pool in your pan. The 93/7 extra-lean stuff can turn out dry and bland. The 80/20 works too, but you’ll need to drain off extra grease.

Look for bright red meat at the store. Brown or gray patches mean it’s been sitting too long. I also check the sell-by date and buy the freshest package available. If you can find grass-fed beef, it has a richer taste and better nutrition.

Selecting Perfect Zucchini

Small to medium zucchini work best for this recipe. The giant ones from your neighbor’s garden look impressive, but they have too many seeds and turn watery when cooked. I pick zucchini that feel firm and heavy for their size.

The skin should be smooth and bright green without soft spots or wrinkles. Zucchini goes bad quickly, so I buy it the same day I plan to cook or within a day or two at most. Store it in your fridge’s crisper drawer.

Fresh vs. Jarred Garlic

Fresh garlic tastes better, period. But I keep jarred minced garlic in my fridge for busy nights. It’s not quite as punchy, but it gets the job done. If you use jarred garlic, add a little extra since the flavor is milder.

Smart Substitutions for Different Diets

This recipe is flexible. I’ve made it dozens of ways depending on what I have or who I’m feeding.

Different Proteins

Ground turkey makes this dish lighter and works great if you’re watching calories. Use 93% lean turkey to keep it from drying out. Ground chicken is another lean option. Both cook faster than beef, so watch your timing.

For a vegetarian version, try crumbled tempeh or plant-based ground meat. I’ve used both, and they absorb the seasonings really well. You might want to add a splash of soy sauce for extra savory flavor.

Veggie Swaps

Don’t like zucchini? Yellow squash works exactly the same way. Bell peppers add nice color and sweetness. I sometimes throw in mushrooms for an earthy flavor. Eggplant works too, but cut it smaller since it takes longer to cook.

In summer, I add fresh cherry tomatoes instead of canned. They burst and create a light, fresh sauce. In winter, I stick with canned tomatoes because the fresh ones taste like cardboard.

Making It Low-Carb or Keto

This recipe is already pretty low in carbs. Zucchini only has about 3 grams of carbs per cup. Skip the onions if you’re doing strict keto, or use less. Add extra cheese on top for more fat.

Dealing with Allergies

This dish is naturally gluten-free and dairy-free (unless you add cheese). For nightshade allergies, you’ll need to skip the tomatoes and paprika. Try using diced carrots and a splash of coconut aminos instead.

Why This Recipe Fits Your Busy Life

I’m a real person with a real life. Some nights I have energy to cook. Other nights I barely want to stand up. This one pot ground beef zucchini skillet meets me where I am.

The ingredient list might look long, but it’s mostly spices you probably have. The actual prep takes about ten minutes. Chop an onion, slice some zucchini, and you’re done. The rest happens in the pan while you help with homework or fold laundry.

Cleanup is the biggest win. One skillet, one cutting board, one knife. I can wash these by hand in under five minutes. On good days, they go in the dishwasher and I forget about them.

This meal also reheats beautifully. I make a double batch on Sunday and eat it for lunch all week. The flavors actually get better after sitting overnight in the fridge.

How to Make the Perfect One Pot Ground Beef Zucchini Skillet

Now that you’ve got your ingredients ready, let’s actually cook this thing. I promise it’s easier than you think. The whole process takes maybe thirty minutes from start to finish, and most of that is just standing there stirring occasionally while the flavors do their thing.

Getting Your Skillet Ready

First things first – grab your largest skillet. I use a 12-inch skillet with high sides. You need room for everything to spread out and cook evenly. A cast iron skillet works amazingly well because it holds heat so beautifully, but any large pan will do the job.

Heat that pan over medium-high heat for about a minute before you add anything. I used to throw everything in a cold pan and wonder why my food turned out gray and sad. A hot pan makes all the difference for getting that gorgeous brown color on your meat.

Browning the Ground Beef Like a Pro

Add your tablespoon of olive oil to the hot pan and swirl it around. Then dump in your pound of ground beef. Here’s where most people mess up – they immediately start breaking it apart into tiny pieces. Don’t do that yet.

Let the beef sit undisturbed for about two minutes. I know it’s tempting to poke at it, but resist. This creates a nice brown crust on one side. After two minutes, break it up with a wooden spoon or spatula into chunks about the size of walnuts. Not tiny crumbles, actual chunks.

Cook the beef for about six to eight minutes total, stirring every minute or so. You want it properly browned, not just gray and cooked through. That brown color is flavor. When little crispy bits stick to the bottom of your pan, that’s gold. Don’t scrape them off yet – they’ll add so much taste to the final dish.

If you’re using beef that’s higher in fat like 80/20, you might need to drain some grease at this point. I tilt the pan and spoon out the excess, leaving maybe a tablespoon behind. The 85/15 ratio usually doesn’t need draining.

Building the Flavor Base

Once your beef looks beautifully browned, push it to the sides of the pan to create a space in the middle. Toss in your diced onion right there in that center spot. The onion will soak up all those meaty flavors from the bottom of the pan.

Cook the onion for about three minutes until it gets soft and starts turning golden at the edges. Then add your minced garlic. Garlic burns easily, so it only needs about thirty seconds. Your kitchen should smell absolutely incredible right about now.

Stir everything together – the beef, onions, and garlic. This is when I add all my seasonings. The Italian seasoning, paprika, salt, black pepper, and red pepper flakes if I’m using them. Mix it all up so every bit of meat gets coated with those spices. Let it cook together for another minute so the spices bloom and release their oils.

Adding the Vegetables Without Turning Them to Mush

Here’s the thing about zucchini – it goes from perfectly tender to complete mush in about two minutes. I learned this lesson the hard way after serving my family what looked like green baby food. Not my finest cooking moment.

Add your sliced zucchini to the pan along with the can of diced tomatoes and their juices. If you’re adding that optional quarter cup of beef broth for more sauce, pour it in now. Give everything a good stir to combine.

Turn your heat down to medium. This is important. High heat will make your zucchini release all its water too fast and turn soggy. Medium heat lets it cook gently and keep some texture.

Cook uncovered for about eight to ten minutes, stirring every couple of minutes. You want the zucchini to be tender when you poke it with a fork but still hold its shape. It should have a little bite to it, not be completely soft.

The tomatoes will break down and create a light sauce that coats everything. If your mixture looks too dry, add a splash of water or broth. If it’s too watery (this happens with really fresh zucchini), just cook it a few minutes longer uncovered to let some moisture evaporate.

Customizing Your Flavor Profile

Italian seasoning is my go-to, but this dish is like a blank canvas for whatever flavors you’re craving. Some nights I want Mexican flavors, so I swap the Italian seasoning for cumin, chili powder, and oregano. Add some black beans and corn, and you’ve got a completely different meal that’s just as delicious.

For a Greek version, I use oregano, a squeeze of lemon juice at the end, and crumbled feta cheese on top. By the way, if you’re into experimenting with different comfort food recipes, you might enjoy trying something completely different like a rich holiday dessert after your savory dinner.

Fresh herbs make a huge difference too. I add fresh basil at the very end because cooking it too long makes it turn dark and lose flavor. Just tear up some leaves and stir them in right before serving. Fresh parsley is another winner – it adds brightness and color.

Sometimes I throw in a bay leaf while everything’s cooking. Just remember to fish it out before serving because biting into a bay leaf is not fun. I forgot once and my husband was not pleased.

The Final Touches

Right before I’m ready to serve, I taste the dish and adjust the seasonings. It usually needs a little more salt or a pinch more pepper. If it tastes flat, a tiny splash of vinegar or lemon juice wakes everything up.

If you’re adding cheese, sprinkle it on top now. Put a lid on the pan for about a minute to let it melt, or just let it melt from the heat of the food. Parmesan adds a salty, nutty flavor. Mozzarella makes it more indulgent and stretchy.

Health Benefits and Nutritional Value of This Easy Skillet Meal

Let me be honest – I didn’t start making this healthy ground beef and zucchini skillet because I was trying to win any health awards. I just wanted something that tasted good and didn’t make me feel terrible an hour later. Turns out, this dish is actually pretty nutritious.

What Zucchini Brings to the Table

Zucchini is basically a nutritional superhero disguised as a boring vegetable. One cup has only about twenty calories but packs in vitamin C, potassium, and fiber. My kids don’t realize they’re eating something healthy when it’s mixed with seasoned beef and tomatoes. That’s my kind of parenting win.

The fiber in zucchini helps keep you full without adding a bunch of calories. It’s also got antioxidants that are good for your eyes and skin. Plus it’s mostly water, which helps you stay hydrated. I notice I feel less bloated after eating this compared to a pasta dinner.

Funny enough, zucchini is in the same family as pumpkins and cucumbers. It’s got some of the same beta-carotene that makes carrots orange, even though you can’t see it because of the green skin.

The Real Deal with Ground Beef

People love to hate on red meat these days, but ground beef in moderation gives you nutrients that are hard to get elsewhere. It’s loaded with protein – about twenty-two grams per quarter-pound serving. That protein helps build muscle and keeps you feeling satisfied for hours.

Beef also has iron in a form your body absorbs really easily. I used to feel tired all the time until I started eating more iron-rich foods. It’s got B vitamins too, especially B12, which you can’t get from plants. Zinc in beef supports your immune system.

The key is choosing the right beef and not eating it at every single meal. That 85/15 ratio I mentioned earlier gives you flavor without going overboard on saturated fat. Grass-fed beef has more omega-3 fatty acids if you can find it and afford it.

How This Fits Different Eating Styles

This low carb ground beef skillet works for so many different diets. For keto folks, one serving has about eight grams of net carbs, mostly from the tomatoes and onion. Load it up with extra cheese and avocado slices to hit your fat goals.

It’s naturally gluten-free since there’s no wheat or grains. People with celiac disease or gluten sensitivity can eat this without any modifications. Same goes for dairy-free if you skip the cheese topping. Much like how you might adapt autoimmune protocol recipes to fit your needs, this skillet is super flexible.

For paleo eating, this checks all the boxes – meat, vegetables, and simple seasonings. No processed ingredients or refined sugars. I have friends who do Whole30, and they make this all the time during their reset months.

If you’re just trying to eat more vegetables and less junk, this is a solid choice. It’s real food that you can actually pronounce. No mysterious ingredients or chemicals. Just straightforward cooking that happens to be nutritious.

The Convenience Factor for Balanced Eating

Here’s what I love most about this one pot zucchini recipe from a health perspective – it’s a complete meal in one dish. You’ve got your protein from the beef, vegetables from the zucchini and tomatoes, and healthy fats from the olive oil and beef.

I don’t need to make three separate things to feel like I’ve eaten a balanced dinner. Some nights I’ll add a side salad or some crusty bread, but honestly, the skillet stands alone just fine. Similar to how sheet pan dinners give you everything in one place, this skillet takes care of your whole meal.

The nutritional balance means my blood sugar stays steady. I’m not starving an hour later like I would be after eating plain pasta. And I’m not in a food coma like after a huge heavy meal.

Each serving gives you roughly three hundred fifty calories, depending on whether you add cheese and how much beef fat you keep. That’s reasonable for a main dish. The protein-to-carb ratio keeps your energy stable without the afternoon crash.

Making healthy food doesn’t have to mean suffering through bland chicken and steamed broccoli. This easy ground beef zucchini recipe proves you can have something that tastes indulgent while still taking care of your body. When people come to my house and I serve this, they’re always surprised it’s considered a healthy meal. That’s exactly the reaction I’m going for.

Serving Your One Pot Ground Beef Zucchini Skillet Like a Champion

So you’ve made this gorgeous skillet full of seasoned beef and tender zucchini. Now what? The beauty of this dish is how versatile it is. Some nights I eat it straight from the pan standing at my counter because I’m that hungry. Other times I get fancy and make it a whole production.

When You Want to Bulk It Up

My teenage son could eat an entire cow and still be hungry, so sometimes this skillet needs a little backup. Cauliflower rice is my favorite pairing because it keeps the meal light but adds volume. I buy the frozen bags and microwave them while the skillet finishes cooking. Super easy.

Regular white or brown rice works great too if you’re not watching carbs. The sauce from the tomatoes soaks into the rice and makes everything taste richer. I make a big pot of rice on Sunday and keep it in the fridge all week. Then I just reheat a scoop whenever I need it.

For pasta lovers, this skillet tastes incredible over zucchini noodles. I spiralize extra zucchini and toss the raw noodles right into the hot skillet for the last two minutes of cooking. They soften just enough without getting mushy. You can also use regular pasta if that’s what you’re craving. Penne or rotini holds onto the sauce really well.

Crusty bread on the side is dangerous in my house because I’ll eat half a loaf soaking up that tomato-y goodness. But hey, sometimes you need carbs and that’s perfectly fine. I butter some sliced baguette and toast it under the broiler for a minute. Pure comfort.

Side Dishes That Make Sense

A simple green salad balances out the richness of the beef. I throw together whatever greens I have with a basic vinaigrette made from olive oil, vinegar, and a squeeze of lemon. Nothing fancy. The brightness cuts through the savory skillet flavors.

Roasted vegetables are another winner. I often have broccoli or Brussels sprouts going in the oven while I make the skillet. Toss them with olive oil and salt, roast at four hundred degrees for about twenty minutes. Done.

Garlic bread is the ultimate crowd-pleaser at my house. I know it’s not exactly health food, but following general dietary guidelines doesn’t mean you can never enjoy a piece of garlic bread with dinner. Balance is what matters.

In summer, I serve this with sliced fresh tomatoes sprinkled with salt and basil. The cool tomatoes against the hot skillet is such a nice contrast. In winter, I might do a quick sauté of spinach with garlic on the side.

Getting Creative with Toppings

Here’s where you can really make this dish your own. I keep a toppings bar going sometimes when I have guests over. Everyone can customize their bowl however they want.

Some topping ideas that work amazing:

• Sour cream or Greek yogurt – adds cooling creaminess
• Avocado slices – healthy fats and smooth texture
• Fresh cilantro – if you’re going for Mexican flavors
• Hot sauce – I’m obsessed with adding heat
• Chopped green onions – fresh crunch and color
• Crushed red pepper – for people who want extra spice
• Pine nuts or sliced almonds – toasted nuts add great texture

My daughter won’t touch this without a mountain of shredded cheese on top. Whatever gets her to eat vegetables, I’m not judging.

The Smart Way to Store and Reheat Your Skillet Dinner

Leftovers of this easy ground beef zucchini recipe might actually taste better the next day. All those flavors have time to marry together overnight. I’m not even exaggerating when I say I sometimes prefer it reheated.

Proper Storage Makes All the Difference

Let the skillet cool down before you put it away. I know you’re tired and want to just shove everything in the fridge, but hot food in a closed container creates condensation. That makes everything soggy and weird. Give it maybe fifteen minutes on the counter to come to room temperature.

I divide leftovers into individual portions using glass containers with tight lids. This makes grabbing lunch super convenient. You can also use one big container if you’re planning to reheat it all at once for another family dinner.

In the fridge, this will stay good for four to five days. I’ve pushed it to six days before and it was fine, but I wouldn’t go longer than that. If it starts smelling funky or looks weird, trust your gut and toss it.

Reheating Without Ruining It

The microwave is the quickest option for single portions. Put your serving in a microwave-safe bowl, cover it loosely with a damp paper towel to keep moisture in, and heat for about two minutes. Stir it halfway through so it heats evenly.

For reheating the whole batch, I prefer using a skillet on the stove over medium-low heat. Add a splash of water or broth to keep it from sticking and drying out. Stir occasionally until it’s heated through, maybe five to seven minutes. This method keeps the zucchini from turning to mush better than the microwave.

The oven works too if you’re reheating a large amount. Spread it in an oven-safe dish, cover with foil, and warm at three hundred fifty degrees for about twenty minutes. Remove the foil for the last five minutes if you want the top to get a little crispy.

Freezing for Future You

Yes, you can absolutely freeze this quick ground beef dinner. I do it all the time when I make a double batch. Let it cool completely first, then portion it into freezer-safe containers or heavy-duty freezer bags.

If you’re using bags, squeeze out as much air as possible before sealing. Label them with the date because you’ll totally forget when you made it otherwise. Ask me how I know.

This keeps in the freezer for up to three months. After that it’s still safe to eat, but the quality starts going downhill. The zucchini can get a bit softer after freezing, but honestly it’s not a huge difference.

To reheat from frozen, I thaw it in the fridge overnight first. Then reheat using any of the methods I mentioned above. You can technically reheat it straight from frozen, but it takes forever and doesn’t heat as evenly.

Making This Dish Ahead for Crazy Weeknights

Meal prep changed my life, and this recipe is perfect for it. I usually cook on Sunday afternoon while I’m listening to a podcast. Then I have several dinners ready to go when I’m too fried to think about cooking.

You can prep the ingredients ahead without actually cooking them. Chop your onions and zucchini, store them in separate containers in the fridge. They’ll keep for two to three days. When you’re ready to cook, everything goes together fast because the chopping is done.

Or cook the whole thing and store it as I mentioned above. On a busy Tuesday night, reheating takes like five minutes. Way faster than ordering takeout and definitely cheaper.

Another trick I do sometimes is brown the ground beef ahead of time. I’ll cook up two or three pounds at once, portion it out, and freeze it. Then I can skip that step and just add the frozen cooked beef to the pan with everything else. Saves maybe ten minutes, which matters when you’re rushed.

By the way, if you enjoy preparing complete main dish recipes that make your weekly meal planning easier, you might want to explore other options that follow this same one-pan philosophy. Having a rotation of five or six simple dinners you can make on autopilot takes so much stress out of weeknight cooking.

Frequently Asked Questions About This Ground Beef Zucchini Skillet

Can I use other types of meat instead of ground beef?

Absolutely! Ground turkey, ground chicken, and ground pork all work beautifully in this recipe. Turkey and chicken are leaner, so they’ll save you some calories but might be slightly less flavorful. Ground pork adds a different richness that’s really delicious. You can even use ground lamb if you want something more unique. Italian sausage with the casings removed is another favorite of mine – it brings extra seasoning and spice. Just use the same amount as you would beef and follow the exact same cooking process.

How do I make this dish spicier?

There are tons of ways to turn up the heat on this skillet. Add more red pepper flakes – I’d start with half a teaspoon and work your way up. Fresh jalapeños or serrano peppers diced and added with the onions bring serious spice. A few dashes of hot sauce at the end works too. Cayenne pepper is potent, so just a pinch makes a difference. If you want smoky heat, chipotle powder or adobo sauce from a can of chipotle peppers does the trick. Start small and taste as you go because you can always add more but you can’t take it out.

Is this recipe suitable for vegetarians?

The original version isn’t vegetarian because of the ground beef, but it’s super easy to adapt. Swap the beef for plant-based ground meat, crumbled tempeh, or extra-firm tofu that you’ve crumbled up. You could also use cooked lentils for a less processed option. Add them after you’ve cooked the onions and garlic, then proceed with the recipe. I’d throw in a splash of soy sauce or vegetable broth to boost the savory flavor since you’re missing that meaty taste. Mushrooms would be a great addition too for extra umami.

What are some good side dishes to serve with this skillet?

A crisp green salad with vinaigrette balances the richness of the beef perfectly. Cauliflower rice keeps it low-carb while adding volume. Regular rice or quinoa works if you want more substance. Roasted vegetables like broccoli or asparagus complement the flavors nicely. Garlic bread or a crusty baguette is perfect for soaking up the sauce. Fresh sliced tomatoes with basil make a light summer side. Honestly, this dish is filling enough that you might not even need a side – it stands alone really well as a complete meal.

How long can I store the leftovers?

Stored properly in an airtight container in the refrigerator, this will keep for four to five days. Make sure you let it cool to room temperature before sealing it up to avoid excess moisture. I’ve kept it for six days before without issues, but I wouldn’t push it much further than that. If it develops an off smell, changes color significantly, or shows any signs of mold, throw it out. Always trust your senses when it comes to leftovers. The quality is best within the first three days, though it’s still perfectly safe and tasty on days four and five.

Can I freeze this dish?

Yes, this freezes really well for up to three months. Let it cool completely before portioning into freezer-safe containers or heavy-duty bags. Remove as much air as possible to prevent freezer burn. Label everything with the date so you remember when you made it. The zucchini might be slightly softer after freezing and reheating, but the flavor stays great. Thaw overnight in the fridge for best results, then reheat on the stove or in the microwave. I do this all the time when I make big batches – it’s like having a homemade frozen dinner ready whenever I need it.

What if I don’t have zucchini, can I use another vegetable?

Yellow squash is the most obvious swap since it’s basically zucchini’s cousin and cooks the same way. Bell peppers work wonderfully and add nice color and sweetness. Eggplant is delicious but needs to be cut smaller since it takes longer to cook. Mushrooms bring an earthy, meaty flavor. Green beans or snap peas would work if you cut them into bite-sized pieces. Cauliflower florets are another option. You could even use spinach or kale, though you’d add those at the very end just to wilt them. Mix and match vegetables based on what you have or what’s on sale.

Is this dish kid-friendly?

Most kids love this recipe, especially if they’re already okay with eating ground beef. The zucchini is mild and blends in with everything else, so picky eaters often don’t notice it as much. You can leave out the spicy elements like red pepper flakes to keep it mild. If your kids don’t like visible vegetable chunks, you could dice the zucchini really small or even grate it. Letting kids top their own portions with cheese makes them more excited about eating it. My kids have been eating this since they were toddlers, and it’s never been an issue. The familiar flavors of tomato sauce and seasoned beef feel comforting to most children.

Can I make this in an Instant Pot or slow cooker?

You can adapt this for both appliances, though it works best as a stovetop skillet. For an Instant Pot, use the sauté function to brown the beef and cook the onions, then add everything else and cook on high pressure for about five minutes with a quick release. For a slow cooker, brown the beef in a skillet first, then transfer everything to the slow cooker and cook on low for three to four hours or high for about two hours. The zucchini will be softer with these methods since it cooks longer. I honestly prefer the skillet version because it’s faster and gives you better texture control.

What can I do if my skillet turns out too watery?

Watery zucchini happens, especially if you have really fresh summer squash that’s full of moisture. Just let it simmer uncovered for a few extra minutes to let the liquid evaporate. You can also turn up the heat slightly to speed up evaporation, but watch it carefully so nothing burns. Another trick is to salt your sliced zucchini and let it sit in a colander for ten minutes before cooking – this draws out moisture. Pat it dry before adding it to the skillet. If it’s already cooked and too watery, you can drain off some liquid or stir in a tablespoon of tomato paste to thicken things up. The liquid usually reduces nicely with a bit more cooking time.

This one pot ground beef zucchini skillet has earned its place as a weekly staple in my kitchen, and I really hope it does the same for you. Give it a try this week, adjust it to match your family’s tastes, and don’t stress about making it perfect – the best meals are the ones that actually get made.