Ground Beef Zucchini Sweet Potato Skillet

Why You’ll Love This Recipe

I love how this skillet hits the perfect balance between healthy and comforting. The sweet potatoes add a touch of natural sweetness that pairs beautifully with the savory beef, while zucchini keeps it light and fresh. It’s perfect for busy weeknights because I can cook everything in one pan and have dinner ready in half an hour. Plus, it’s great for meal prep!

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

Step 1: Sauté Onion and Garlic
I start by heating olive oil in a large skillet over medium heat. Then I add the chopped onion and minced garlic, letting them cook for about 2–3 minutes until they’re soft and fragrant.

Step 2: Brown the Ground Beef
Next, I add the ground beef and break it up with a spoon as it cooks. I keep stirring until it’s fully browned, which takes around 5–7 minutes. If there’s any excess grease, I drain it before moving on.

Step 3: Add Sweet Potatoes and Seasonings
I stir in the cubed sweet potatoes along with smoked paprika, dried oregano, salt, and pepper. Then I cover the skillet and let it cook for about 10 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Step 4: Add Zucchini
Once the sweet potatoes are nearly done, I toss in the diced zucchini and cook everything uncovered for another 5 minutes. I like the zucchini to stay slightly crisp for texture.

Step 5: Finish and Garnish
When everything’s cooked through and the flavors are well combined, I take the skillet off the heat and sprinkle fresh chopped parsley on top. Then I serve it up warm.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes from start to finish. It’s the kind of meal I turn to when I need something fast, filling, and balanced.

Variations

I like to mix things up depending on what I have in the kitchen:

• Swap the ground beef for ground turkey or chicken for a leaner option.

• Add bell peppers or mushrooms for extra veggies.

• Sprinkle in some red pepper flakes for heat, or top with a little shredded cheese.

• Use fresh herbs like thyme or basil if I have them on hand.

storage/reheating

Leftovers store really well. I keep them in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or pop a serving in the microwave for about 1–2 minutes, stirring halfway through.

FAQs

Can I freeze this skillet meal?

Yes, I can! I let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. It reheats best on the stove or in the microwave.

How do I make it vegetarian?

I simply swap the ground beef for plant-based ground or a can of drained chickpeas. It still tastes amazing and keeps that hearty feel.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. I’ve used red or Yukon gold potatoes before—they work well, though the flavor profile is slightly different.

What type of skillet should I use?

I use a large nonstick or cast iron skillet with a lid. The lid is helpful for steaming the sweet potatoes and speeding up the cooking.

Is this meal low-carb?

Because of the sweet potatoes, it’s not considered low-carb. But if I want to reduce carbs, I substitute with cauliflower or butternut squash cubes.

Conclusion

This Ground Beef Zucchini Sweet Potato Skillet is a delicious and practical meal I love turning to again and again. It’s colorful, hearty, and full of flavor—plus, the one-pan method makes cleanup a breeze. Whether I’m cooking for family or prepping lunches for the week, this skillet checks all the boxes.