Beef with Zucchini & Sweet Potato

Beef with Zucchini & Sweet Potato is a hearty, colorful skillet dish that balances the bold flavor of ground beef with the natural sweetness of sweet potatoes and the light, fresh texture of zucchini. This is a wholesome one-pan meal perfect for busy weeknights.

Why You’ll Love This Recipe

• One-pan simplicity: Easy to make with minimal cleanup.
• Flavor balance: Sweet, savory, and earthy all in one.
• Nutritious: High in protein, fiber, and vitamins.
• Meal prep friendly: Keeps well and reheats beautifully.
• Customizable: Works with ground turkey, sausage, or plant-based meat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef
• Zucchini (cubed)
• Sweet potatoes (peeled and cubed)
• Olive oil
• Garlic (minced)
• Onion (chopped)
• Salt and black pepper
• Paprika or smoked paprika
• Fresh parsley (for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion and garlic until fragrant.
3. Add ground beef and cook until browned and fully cooked.
4. Stir in sweet potato cubes, cover, and cook for about 10 minutes until softened.
5. Add zucchini and season with salt, pepper, and paprika.
6. Cook uncovered, stirring occasionally, until vegetables are tender.
7. Garnish with fresh parsley before serving.

Servings and timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 40–45 minutes

Variations

• Add heat: Include chili flakes or cayenne for spice.
• Cheesy twist: Top with shredded cheddar or feta.
• Mediterranean touch: Add olives, oregano, and lemon zest.
• Vegan version: Use lentils or plant-based crumbles instead of beef.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days. Reheat on the stove or in the microwave. Can be frozen for up to 2 months.

FAQs

Can I use ground turkey instead of beef?

Yes, it’s a great lean alternative.

How do I keep zucchini from getting mushy?

Add it toward the end and don’t overcook.

Do I need to peel the sweet potatoes?

Yes, for this recipe peeled cubes work best for texture.

Can I make this dish spicy?

Absolutely—add red pepper flakes or hot sauce.

Is this meal gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use frozen vegetables?

You can, but fresh is better for texture.

What herbs pair well with this dish?

Parsley, thyme, or oregano complement it well.

Can I serve this over rice or pasta?

Yes, it’s excellent over rice, quinoa, or even mashed potatoes.

Does this work as meal prep?

Yes, it stores and reheats very well.

What other vegetables can I add?

Bell peppers, mushrooms, or spinach are great additions.

Conclusion

Beef with Zucchini & Sweet Potato is a warm, comforting, and balanced meal that brings nutrition and taste together in a single pan. It’s perfect for a family dinner or weekly meal prep with wholesome ingredients and satisfying flavor.

Beef with Zucchini & Sweet Potato

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Beef with Zucchini & Sweet Potato is a hearty and colorful one-pan dish that combines savory ground beef with tender sweet potatoes and zucchini. It’s nutritious, easy to make, and ideal for busy weeknights.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 lb ground beef
• 2 medium zucchinis, cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion and garlic until fragrant, about 2–3 minutes.
3. Add ground beef and cook until browned and fully cooked, breaking it up as it cooks.
4. Stir in sweet potato cubes, cover the skillet, and cook for about 10 minutes until sweet potatoes start to soften.
5. Add zucchini and season with salt, pepper, and paprika.
6. Continue cooking uncovered, stirring occasionally, until vegetables are tender, about 10–15 minutes more.
7. Garnish with fresh parsley before serving.

Notes

• For a spicy version, add chili flakes or cayenne pepper.
• Use ground turkey or plant-based meat as a substitute for beef.
• Don’t overcook the zucchini to maintain its texture.
• This dish freezes well for up to 2 months.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: 6g
• Sodium: 420mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 75mg