Ground Beef Zucchini Skillet with Sweet Potatoes

If you’re looking for a quick and hearty weeknight dinner that checks all the boxes—healthy, easy, one-pan, and full of flavor—this Ground Beef Zucchini Skillet with sweet potatoes is your new best friend. It’s packed with lean protein, vibrant vegetables, and cozy spices, making it just as nourishing as it is satisfying. Plus, it’s gluten-free, paleo-friendly, and naturally budget-conscious.

Whether you’re feeding a hungry family or meal prepping for the week, this skillet dish is a no-fuss, high-reward kind of meal. Everything comes together in just 30 minutes!

Why You’ll Love This Recipe

• 30-minute meal – From start to finish, it’s quick enough for busy weeknights.
• All-in-one dinner – Protein, carbs, and veggies all in one pan.
• Naturally gluten-free & paleo – Healthy without feeling like health food.
• Great for leftovers – The flavors deepen after a day or two.

I first threw this together during a fridge cleanout when I had a few sweet potatoes and a lonely zucchini to use up—and it quickly became one of our most-requested meals. Even my sweet potato-skeptic husband asks for it on repeat!

Ingredients You’ll Need

• 1 lb (450 g) lean ground beef (85/15 or 90/10): hearty protein with less grease.
• 2 medium sweet potatoes, peeled and diced: natural sweetness and fiber.
• 2 medium zucchinis, diced: adds freshness and crunch.
• 1 medium yellow onion, diced: the aromatic base.
• 2 cloves garlic, minced: bold, savory depth.
• 2 tbsp olive oil: for sautéing and flavor.
• 1 tsp ground cumin: warm and earthy.
• 1 tsp paprika: sweet and smoky.
• ½ tsp chili powder (optional): for a touch of heat.
• Salt and pepper, to taste.
• Fresh chopped parsley, for garnish: bright, herbaceous finish.

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Step-by-Step Instructions

1. Cook the Sweet Potatoes

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced sweet potatoes in a single layer and let them cook undisturbed for 3–4 minutes to develop a golden crust. Stir occasionally and cook for about 10 minutes total, until fork-tender. Transfer to a plate and set aside.

2. Brown the Ground Beef

In the same skillet (no need to clean it), add the ground beef. Break it apart with a wooden spoon and cook for 5–6 minutes, until browned and no longer pink. Drain excess grease if needed, but keep a little for flavor. Add cumin, paprika, chili powder, salt, and pepper. Stir to coat the beef evenly with spices.

3. Sauté Aromatics

Add another tablespoon of olive oil if needed, then toss in the diced onion and minced garlic. Sauté for 2–3 minutes, just until the onion is translucent and fragrant.

4. Add Zucchini and Combine

Stir in the diced zucchini and cook for 2–3 more minutes. You want the zucchini just tender, not mushy. Add the sweet potatoes back to the skillet and gently fold everything together. Taste and adjust seasonings.

5. Finish with Parsley

Remove from heat and sprinkle chopped parsley over the top. Serve hot and enjoy!

Pro Tips

• Cut sweet potatoes small and even for quicker cooking and caramelized edges.
• Don’t overcook the zucchini – it should still have a bit of bite for the best texture.
• Use fresh garlic and onion for deeper, richer flavor compared to powders.

Make-Ahead & Storage

This dish is perfect for meal prep!

• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months.
• Reheat: Add a splash of broth or water and warm in a skillet or microwave until hot.

Tip: Wait to add fresh parsley until after reheating for best flavor and color.

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Smart Substitutions

• Ground turkey or chicken for a lighter version
• Regular potatoes instead of sweet potatoes (just increase cooking time slightly)
• Red bell peppers instead of zucchini, or add both!
• Spinach or kale stirred in at the end for more greens
• Lentils or plant-based meat to make it vegetarian

What to Serve With It

This skillet is satisfying all on its own, but you can also try:

• Over cauliflower rice for a low-carb option
• With quinoa or brown rice for extra carbs
• A fresh green salad with lemon vinaigrette
• A dollop of guacamole or sliced avocado on top

Frequently Asked Questions

→ Can I use regular potatoes instead of sweet potatoes?
Yes! Just be sure to dice them small and cook a bit longer as they take more time to soften.

→ Is this dish good for meal prep?
Absolutely. It stores well and actually tastes better the next day.

→ Can I use other vegetables instead of zucchini?
Yes – try bell peppers, eggplant, green beans, or even mushrooms.

→ How do I make it vegetarian?
Use plant-based ground meat or cooked lentils in place of ground beef.

→ What makes this paleo-friendly?
It’s made with whole, unprocessed ingredients, free from grains, dairy, and legumes.

Final Thoughts

This ground beef and zucchini skillet is proof that healthy food doesn’t have to be bland or complicated. With a short ingredient list and simple prep, you get a meal full of warmth, flavor, and nourishment—without the pile of dirty dishes. Keep it in your weekly rotation for a fast, flexible dinner you’ll feel great about serving.

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