Ground Beef Zucchini Sweet Potato Skillet

Servings: 4

Ready in: 30–35 minutes

One-pan meal | Gluten-free | Paleo-friendly

Ingredients:

1 lb (450g) ground beef

1 medium zucchini, diced

1 medium sweet potato, peeled & diced small

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil or avocado oil

1 teaspoon paprika

½ teaspoon dried thyme or Italian seasoning

Salt & pepper, to taste

Optional: pinch of red pepper flakes or chili powder for heat

Optional garnish: fresh parsley, green onions, or shredded cheese

Instructions:

1. Cook Sweet Potatoes

Heat oil in a large skillet over medium heat.

Add diced sweet potatoes and cook for 7–10 minutes, stirring occasionally, until they begin to soften and brown. (Covering the skillet can help them steam and cook faster.)

Remove from skillet and set aside.

2. Brown the Beef

In the same skillet, add ground beef and cook until browned, about 6–8 minutes.

Drain excess fat if needed.

Add onions and garlic, and sauté 2–3 minutes until fragrant.

3. Add Zucchini & Season

Add diced zucchini to the skillet.

Return sweet potatoes to the pan.

Sprinkle in paprika, thyme (or Italian seasoning), salt, pepper, and red pepper flakes if using.

Stir well and cook for another 5–7 minutes, until zucchini is tender and sweet potatoes are fully cooked.

4. Finish & Serve

Taste and adjust seasoning.

Garnish with fresh parsley, green onions, or a sprinkle of shredded cheese (cheddar or mozzarella work well).

Variations:

Add greens: Toss in a handful of spinach or kale at the end until wilted.

Make it cheesy: Top with cheese and broil for 2–3 minutes until bubbly.

Swap the meat: Use ground turkey, chicken, or sausage.

Make it saucy: Add a splash of tomato sauce or broth for a more stew-like dish.