Quick Ground Beef and Zucchini Skillet Dinner (Print version)
A fast one-pan ground beef and zucchini dinner with tomatoes, garlic, Italian seasoning, and a little parmesan for a hearty low-carb meal.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 medium yellow onion, chopped
06 -
3 cloves garlic, minced
07 -
1 tablespoon tomato paste
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon smoked paprika
10 -
3 medium zucchini, cut into 1/2-inch half-moons
11 -
1 (14.5 oz / 411 g) can diced tomatoes, with juices
12 -
1 tablespoon red wine vinegar
13 -
1/3 cup (30 g) shredded Parmesan cheese
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the ground beef, 1/2 teaspoon salt, and black pepper. Cook for 5-6 minutes, breaking it up, until browned and no pink remains. Drain excess fat if needed.
02 -
Add the onion and cook for 3 minutes until it starts to soften. Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, and remaining salt. Cook for 1 minute until fragrant.
03 -
Stir in the zucchini half-moons. Cook uncovered for 4-5 minutes, stirring once or twice, until the zucchini is glossy and just tender at the edges.
04 -
Add the diced tomatoes with their juices and the red wine vinegar. Simmer for 4-5 minutes until the sauce thickens slightly and coats the beef.
05 -
Turn off the heat. Sprinkle with Parmesan and parsley, then let the skillet stand for 1 minute so the cheese softens. Serve warm.
# Good to know:
01 -
Serve as is for a low-carb meal or spoon over rice, noodles, or mashed potatoes.
02 -
Use a 12-inch skillet so the beef browns instead of steaming.
03 -
Leftovers keep refrigerated for up to 3 days.