Ground Beef Zucchini Sweet Potato Skillet

This Ground Beef Zucchini Sweet Potato Skillet is a hearty, one-pan meal that brings together savory ground beef, tender sweet potatoes, and crisp zucchini in a flavorful, easy-to-make dish.

Why You’ll Love This Recipe

I love how simple this skillet comes together—just one pan, minimal prep, and it’s ready in under an hour. The combination of sweet potatoes and zucchini adds color and nutrition, while the ground beef provides a satisfying, meaty base. It’s perfect for busy weeknights or casual dinners when I want something comforting but healthy.

Ingredients

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

• 1 lb lean ground beef (80/20)

• 2 medium zucchinis, diced

• 2 medium sweet potatoes, peeled and cubed

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tbsp extra‑virgin olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp Italian herbs

Directions

1. Wash all vegetables thoroughly, then dice the zucchini and onion, and peel and cube the sweet potatoes.

2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then sauté until they soften, about 5 minutes.

3. Increase the heat slightly and add the ground beef. Cook until browned, breaking it apart with a spatula, about 6–8 minutes.

4. Stir in the cubed sweet potatoes. Season with salt, pepper, paprika, and Italian herbs. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.

5. Add the diced zucchini to the skillet. Cook uncovered for an additional 5 minutes, until the zucchini is just tender and everything is heated through.

6. Remove from heat and serve warm.

Servings and timing

• Serves: 4

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave for 2–3 minutes, stirring halfway through, or warm it in a skillet over medium heat until heated through. If it seems a little dry, I drizzle a bit of olive oil or splash some water before reheating.

FAQs

Q: Can I use ground turkey instead of ground beef?

A: Absolutely. I’ve swapped in lean ground turkey or chicken before. Just be sure to cook it fully and adjust the seasoning to taste.

Q: Can I make this vegetarian?

A: Yes. I’d replace the ground beef with a plant-based crumbled protein or extra beans (like black beans or chickpeas) and cook the same way.

Q: How can I make this spicier?

A: I’ll add a pinch of red pepper flakes or a diced fresh chili when sautéing the onions and garlic. You can also sprinkle in some cayenne pepper with the other spices.

Q: Can I prep this ahead?

A: For sure. I prep and dice all the vegetables a day before, and then it’s a breeze to cook the next evening. Just keep the prepped veggies in airtight containers in the fridge.

Q: What can I serve with this?

A: I enjoy it on its own, but it’s also great over rice, quinoa, or alongside a green salad or crusty bread.

Conclusion

I absolutely love how this Ground Beef Zucchini Sweet Potato Skillet balances nutrition, flavor, and convenience. It’s colorful, satisfying, and easy to customize. Whether I’m in the mood for something quick or planning ahead, this skillet ticks all the boxes. Give it a try—I’m sure it’ll become a go-to weeknight favorite!