Ground Beef Zucchini Sweet Potato Skillet – A Savory, One-Pan Weeknight Favorite

When it comes to weeknight dinners, nothing beats the ease and satisfaction of a one-skillet meal. This Ground Beef Zucchini Sweet Potato Skillet is a colorful, protein-packed dish that’s as nourishing as it is delicious. It’s the kind of recipe that checks all the boxes: quick, healthy, budget-friendly, and family-approved.

With tender sweet potatoes, juicy ground beef, and fresh zucchini all seasoned with warm spices and cooked to perfection, this skillet is a celebration of simple ingredients coming together in a big, bold way. Whether you’re meal prepping for the week or whipping up a last-minute dinner, this dish is a go-to that delivers every time.

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in a single skillet, which means fewer dishes and more flavor.
Balanced and Nutritious: Packed with protein, fiber, and vitamins from whole-food ingredients.
Quick and Easy: Ready in just 35 minutes, making it perfect for busy weeknights.
Customizable: Easily adaptable to suit your taste or dietary needs.
Meal Prep Friendly: Stores well and tastes even better the next day.

Ingredients

This recipe serves 4 and clocks in at approximately 335 calories per serving.

Main Ingredients:

1 lb ground beef
Choose lean ground beef (85% lean or higher) for a healthier option. You can also substitute with ground turkey or chicken.
2 medium zucchinis, sliced into half-moons
Zucchini adds a tender bite and soaks up the savory spices beautifully.
2 medium sweet potatoes, peeled and diced
Naturally sweet and rich in fiber, sweet potatoes balance the savory elements of the dish.
1 small onion, diced
Adds aromatic depth and a touch of sweetness.
2 cloves garlic, minced
A must-have for flavor and aroma.
1 tablespoon olive oil
Used for sautéing and adding richness.

Seasonings:

1 teaspoon smoked paprika
Adds warmth and a subtle smoky flavor.
½ teaspoon ground cumin
Earthy and aromatic, it complements the beef and sweet potatoes.
¼ teaspoon chili flakes (optional)
For a gentle kick of heat—adjust to taste.
Salt and black pepper, to taste
Essential for seasoning and balance.

Garnish:

Fresh parsley, chopped
Adds a pop of color and freshness to finish the dish.

Equipment You’ll Need

Large skillet or sauté pan (preferably nonstick or cast iron)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring spoons
Serving bowls or plates

Step-by-Step Instructions

Step 1: Sauté the Sweet Potatoes

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced sweet potatoes. Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.

Tip: Cover the skillet for the first few minutes to help the sweet potatoes steam and soften faster. Stir occasionally to prevent sticking or burning.

Once cooked, remove the sweet potatoes from the skillet and set them aside.

Step 2: Brown the Ground Beef

In the same skillet, add 1 pound of ground beef. Cook over medium heat, breaking it up with a wooden spoon or spatula, until it’s browned and fully cooked—about 6–8 minutes.

If there’s excess fat, drain it off to keep the dish lighter.

Step 3: Add Aromatics

Stir in the diced onion and cook for 2–3 minutes, until softened and translucent. Then add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.

This step builds the flavor base for the entire dish.

Step 4: Add Zucchini and Spices

Add the sliced zucchini, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and ¼ teaspoon chili flakes (if using). Season with salt and black pepper to taste.

Stir everything together and cook for 5–6 minutes, until the zucchini is tender but still has a slight bite.

Tip: Don’t overcook the zucchini—it should be soft but not mushy to maintain texture.

Step 5: Combine and Finish

Return the cooked sweet potatoes to the skillet. Stir everything together to combine the flavors and cook for an additional 2–3 minutes, just until everything is heated through and well blended.

Taste and adjust seasoning if needed.

Step 6: Garnish and Serve

Remove the skillet from heat and sprinkle with chopped fresh parsley for a burst of color and freshness.

Serve warm, either on its own or with a side of rice, quinoa, or a simple green salad.

Time & Yield

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Calories: ~335 kcal per serving (approximate)

Tips for Success

Cut Evenly: Dice the sweet potatoes and slice the zucchini into uniform pieces to ensure even cooking.
Use a Large Skillet: A roomy pan helps everything cook evenly and prevents overcrowding.
Season in Layers: Add salt and spices gradually as you cook to build flavor.
Make It Ahead: This dish stores well in the fridge for up to 4 days and reheats beautifully.

Variations to Try

Tex-Mex Style: Add black beans, corn, and a sprinkle of taco seasoning. Top with shredded cheese and fresh cilantro.
Italian-Inspired: Swap cumin and paprika for Italian seasoning and add a handful of cherry tomatoes.
Low-Carb Version: Replace sweet potatoes with cauliflower or chopped bell peppers.
Vegan Option: Use plant-based ground meat or lentils instead of beef.
Breakfast Skillet: Top with a fried or poached egg and serve with avocado slices.

Serving Suggestions

This skillet is a complete meal on its own, but you can also pair it with:

A crisp green salad with lemon vinaigrette
Steamed rice or quinoa for extra heartiness
Warm crusty bread or cornbread
A dollop of Greek yogurt or sour cream for creaminess
Hot sauce or sriracha for extra heat

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating

Nutrition Highlights

This dish is not only delicious but also packed with nutrients:

Protein: Ground beef provides a hearty dose of protein to keep you full.
Fiber: Sweet potatoes and zucchini are rich in fiber, aiding digestion.
Vitamins: Sweet potatoes are high in vitamin A, while zucchini offers vitamin C and potassium.
Healthy Fats: Olive oil adds heart-healthy monounsaturated fats.

Final Thoughts

This Ground Beef Zucchini Sweet Potato Skillet is a wholesome, satisfying meal that brings together bold flavors and nourishing ingredients in one easy dish. It’s perfect for busy weeknights, meal prep, or anytime you want a comforting meal without the fuss.

Whether you’re cooking for your family, prepping lunches for the week, or just craving something hearty and healthy, this skillet is sure to become a staple in your kitchen.