If you’re like me and constantly on the hunt for weeknight dinners that check all the boxes—easy, healthy, comforting, and delicious—then friend, you just hit the skillet jackpot. This Ground Beef Zucchini Sweet Potato Skillet is one of those magic meals that comes together in just one pan, makes your kitchen smell amazing, and tastes like something you’d get at a cozy country diner… except it’s actually good for you.
This dish brings together lean ground beef, tender zucchini, and caramelized sweet potatoes, all tossed in a simple seasoning blend that lets every ingredient shine. And the best part? No fancy steps, no oven, and hardly any cleanup. Just a chopping board, a skillet, and about 35 minutes of your evening. Whether you’re feeding a family or doing a little meal prep for yourself, this skillet recipe is hearty, filling, and surprisingly good leftover (if you even have any left).
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: Serves 4
Ingredients:
- 1 lb lean ground beef (90% lean works great)
- 2 medium sweet potatoes, peeled and diced
- 2 medium zucchinis, halved and sliced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley or green onions for garnish
Instructions:
- Start with the sweet potatoes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and a pinch of salt. Cook for about 8–10 minutes, stirring occasionally, until they start to soften and brown on the edges. Remove them from the pan and set aside.
- Cook the beef. In the same skillet, add another tablespoon of olive oil and toss in the chopped onion. Sauté for 2–3 minutes, then add the garlic and cook for another 30 seconds. Add the ground beef, breaking it apart with a spatula, and cook until browned. Drain any excess fat if needed.
- Add the zucchini and spices. Toss in the zucchini, paprika, Italian seasoning, salt, and pepper. Stir everything together and let the zucchini cook down for about 5 minutes, until just tender.
- Bring it all together. Add the sweet potatoes back to the skillet and gently mix everything together. Cook for another 2–3 minutes so the flavors can mingle.
- Serve it up. Garnish with fresh herbs if you’re feeling fancy, and serve warm. You can also top it with a fried egg or a sprinkle of shredded cheese if you want to level it up!
This meal is naturally gluten-free, loaded with nutrients, and tastes like comfort in a bowl. Plus, it’s one of those “clean out the fridge” kind of recipes—you can easily swap in bell peppers, mushrooms, or even spinach if that’s what you have on hand. It’s also kid-approved, husband-approved, and definitely busy-mom-approved.
Related Post: Ground Beef and Potatoes Recipe
Trust me, once you make this skillet, it’ll go on your regular dinner rotation. And if you’re a meal prepper, it reheats beautifully for lunches throughout the week.