What to Make With Ground Beef and Zucchini Tonight

A versatile combination that works equally well in a weeknight skillet, a sheet pan dinner, or a comforting casserole.

Ground beef and zucchini are a natural pairing—one brings savory depth, the other brings a subtle sweetness and tender texture that absorbs flavors beautifully. With potatoes and carrots in your pantry, you have the foundation for a satisfying, uncomplicated meal that feels both nourishing and approachable. The best part? This combination adapts to whatever you're in the mood for.

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Hearty Beef and Vegetable Skillet

Total Time: 30 minutes • Serves: 4

A comforting one-pan meal combining seasoned ground beef with tender roasted vegetables. Perfect for a quick weeknight dinner that's both satisfying and nutritious.

Ingredients

1 lb ground beef
2 medium zucchini, diced
2 medium carrots, diced
2 medium potatoes, diced
1 small onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste
1/2 cup beef broth
Fresh parsley for garnish (optional)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and carrots, cooking for 8-10 minutes until they start to soften.
Add the ground beef to the skillet, breaking it apart as it cooks until browned, about 5-7 minutes. Drain excess fat if needed.
Stir in the onion, garlic, zucchini, oregano, thyme, and paprika. Cook for 3-4 minutes until fragrant.
Pour in the beef broth and season with salt and pepper. Reduce heat to medium and simmer for 8-10 minutes until all vegetables are tender.
Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired.

Quick Variations

Lighter Option

Lean toward zucchini as the star by using a higher ratio of vegetables to meat, and skip the potatoes or use just a small amount. A splash of lemon juice and fresh herbs at the end will brighten everything up.

Hearty Option

Load up on potatoes and use them as the base of your dish, with ground beef as the flavorful binder. This creates the kind of satisfying, stick-to-your-ribs meal perfect for cooler evenings.

Vegetarian or Flexible Option

Replace the ground beef with crumbled tofu, lentils, or a plant-based ground meat for a dish that's just as filling. The zucchini, potatoes, and carrots carry enough flavor and substance to stand on their own.

Simple Substitutions

Protein Substitutes

Ground lamb
Ground turkey
Ground pork
Crumbled tofu
Brown or green lentils
Plant-based ground meat

Carb Substitutes

Cauliflower rice
Couscous
Rice
Pasta
Sweet potatoes
Polenta

Flavor Boosters

Garlic and onion
Cumin and paprika
Fresh basil or oregano
Soy sauce or tamari
Worcestershire sauce
Tomato paste or canned tomatoes

Common Questions

Should I cook the zucchini differently than the carrots and potatoes?

Yes. Since zucchini releases water as it cooks, add it partway through so it doesn't become mushy or waterlogged. Carrots and potatoes benefit from a head start, especially potatoes, which take longer to soften.

Can I prepare this ahead of time?

Absolutely. You can brown the beef and prep your vegetables a day or two in advance, then assemble and cook when you're ready. Or make the entire dish ahead and reheat gently on the stovetop or in the oven.

What's the best way to avoid watery zucchini?

Cut your zucchini into larger chunks rather than thin slices, add it toward the end of cooking, and don't cover the pan once it's in—this allows excess moisture to evaporate. Salting the zucchini lightly 10 minutes before cooking also draws out water.