This ground beef skillet with zucchini and sweet potatoes is a flavorful, one-pan meal that’s quick, healthy, and perfect for busy weeknights.

Scale

1 tbsp olive oil

2 cups diced sweet potatoes

1 lb ground beef

1 cup diced onion

2 cloves garlic, minced

2 medium zucchinis, sliced into half-moons

1 tsp smoked paprika

½ tsp ground cumin

¼ tsp chili flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Sauté diced sweet potatoes in olive oil until tender and crispy.

Brown ground beef in the same skillet and drain excess grease.

Add onion and garlic; cook until fragrant.

Stir in zucchini, spices, salt, and pepper; cook until tender.

Return sweet potatoes, combine, garnish, and serve warm.

For leaner options, use 90/10 ground beef.

Avoid overcooking zucchini to retain texture.

Customize with veggies like mushrooms, spinach, or bell peppers.

Freezes well for up to 2 months.

Reheat with a splash of broth for best results.

Keywords: ground beef skillet, zucchini sweet potato skillet, one-pan dinner, healthy beef recipe, weeknight dinner idea