Ground Pork and Zucchini: Simple, Satisfying, Now

A gentle combination of lean protein and summer vegetables that comes together quickly and tastes like you've taken real care.

Ground pork has a richness that plays beautifully with zucchini's mild, almost sweet character. Add rice to anchor everything, and you've got the skeleton of a weeknight dinner that feels both comforting and light. There's no fussing required—just honest ingredients and a little attention.

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Ground Pork and Vegetable Rice Bowl

Total Time: 25 minutes • Serves: 4

A quick and satisfying one-pan dish combining seasoned ground pork with fresh zucchini and carrots served over fluffy rice.

Ingredients

1 lb ground pork
2 cups cooked rice
2 medium zucchini, diced
2 carrots, diced
3 cloves garlic, minced
1 small onion, diced
2 tablespoons soy sauce
1 tablespoon oil
1 teaspoon ginger, minced
salt and pepper to taste
2 green onions, chopped (optional)

Instructions

Heat oil in a large skillet over medium-high heat. Add diced onion and minced garlic, sauté for 2 minutes until fragrant.
Add ground pork to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until browned, then drain excess fat if needed.
Stir in diced carrots and zucchini along with ginger. Cook for 5 minutes until vegetables begin to soften.
Add cooked rice and soy sauce to the skillet, stirring well to combine. Cook for 2-3 minutes until heated through.
Season with salt and pepper to taste. Divide into bowls and garnish with green onions if desired. Serve immediately.

Quick Variations

Lighter Option

Use brown or wild rice instead of white, and add extra zucchini or carrots to bulk up the vegetables relative to the pork. A squeeze of lemon juice at the end brightens everything.

Hearty Option

Stir in coconut milk or broth to create a saucier dish, and consider doubling the pork. A handful of ginger and garlic deepens the flavor without heaviness.

Vegetarian or Flexible Option

Swap ground pork for crumbled tofu or cooked lentils. The zucchini and carrots remain the stars, and the rice absorbs all the flavors just as well.

Simple Substitutions

Protein Substitutes

Ground chicken or turkey
Ground beef
Crumbled tofu
Cooked lentils
Ground lamb

Carb Substitutes

Brown or wild rice
Farro
Quinoa
Millet
Couscous
Egg noodles

Flavor Boosters

Soy sauce or tamari
Fresh ginger and garlic
Fish sauce
Sesame oil
Red pepper flakes
Fresh herbs (cilantro, basil, parsley)

Common Questions

Should I salt the zucchini beforehand?

It's optional but helpful. Salting zucchini a few minutes before cooking draws out excess moisture, so it browns nicely instead of steaming. Pat it dry before adding to the pan.

Can I prep the ingredients ahead?

Absolutely. Chop your vegetables and store them separately in the fridge for up to two days. Cook the rice ahead too if you like—just reheat gently when you're ready to assemble.

What if I don't like watery zucchini?

Cut it into larger chunks and cook it over medium-high heat so it has time to caramelize. You want some browning on the surface for better texture and flavor.