Need a quick easy paleo dinner? This one-pot zucchini beef skillet is ready in 30 minutes and is the perfect way to use up that garden zucchini! It can be either eaten on its own or, if you’re not paleo, served over rice to stretch your portions.
Alright, so here’s the real talk: I cook a lot. Like, I’m not even trying to brag—I’ve got recipes going for blog posts, meal preps, family dinners, random experiments that involve five kinds of mustard… you name it. And you know what that means? So. Many. Dishes.
I mean, it got so real around here that I hired help. Yep, I’ve got someone who literally comes in to help tackle the pile. She’s amazing, by the way—but still, whenever it’s just a “family dinner” night? I’m like, one pot, or bust.
That’s where this zucchini beef skillet swoops in like dinner’s chill older cousin who knows how to throw something tasty together without making a mess.
Why This Skillet is Your Weeknight Hero
- 30 minutes. One pan. I’m not even joking—this is faster than waiting on delivery.
- Paleo-friendly, if that’s your thing (and if it’s not, no judgment—just plop it over some fluffy rice).
- Zucchini is basically free in the summer—you know what I mean if you’ve ever grown it. Blink and there’s a mutant-sized one on your porch.
- Kids weirdly eat it. Maybe it’s the beef, maybe it’s the seasonings. Either way, a win.
What You’ll Need:
- 1 lb ground beef (or turkey if that’s what you’ve got—totally works)
- 2–3 medium zucchinis, chopped (don’t stress the exact size)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- ½ tsp smoked paprika (or regular if that’s what’s in your spice rack)
- Salt and pepper to taste
- A dash of crushed red pepper flakes (optional but yum)
- Olive oil or avocado oil for the skillet
How to Whip It Up (No Sweat)
- Brown the beef. Heat up your skillet with a bit of oil, toss in the ground beef, and break it up with a spoon until it’s cooked through. Drain if it’s super greasy.
- Add the onions and garlic. Cook for a couple minutes until they smell like magic.
- In go the zucchini, tomatoes, and spices. Stir it all up—don’t worry if it looks a little watery at first, it’ll cook down.
- Let it simmer. About 10–12 minutes uncovered should do it. You want the zucchini tender but not mushy (unless you’ve got picky eaters who prefer mushy, then go wild).
- Taste and tweak. Add more salt, more spice, whatever floats your boat.
Tips from My Real Life Kitchen
- Shortcut alert: Pre-chopped onions and garlic from the store? Heck yes. Use ’em.
- Double it up and save half for lunch the next day. Honestly, it reheats like a dream.
- Got picky eaters? Toss in a handful of shredded cheese at the end (if you’re not strict paleo) and suddenly it’s a cheesy beef thing they love.
- Bulk it up with sweet potatoes or serve it over rice/cauliflower rice/quinoa—whatever you’ve got lying around.
FAQs: Because I Know You’re Wondering
Can I make this ahead of time?
Totally. It stores great in the fridge for up to 4 days. I’ve eaten it cold out of the container, and it still slapped.
Can I freeze it?
Yep! Just cool it completely first, pop it in a freezer bag or container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
I hate zucchini. What can I use instead?
Try bell peppers, mushrooms, or even chopped spinach. Honestly, it’s flexible.
Is it spicy?
Not unless you add the red pepper flakes—but even then it’s mild. My 7-year-old eats it with zero complaints, so that says something.
Do I have to use canned tomatoes?
Nah—fresh ones are fine, just chop ’em up and toss ’em in. It might cook down a bit faster, so keep an eye on the moisture.
Honestly, this is one of those no-fuss, always-hits-the-spot kind of meals. It’s not fancy, it’s not fussy—but it tastes like something you actually wanted to eat at the end of a long day.
So next time your kitchen looks like a pot explosion and your fridge is crying out for mercy, just make this skillet. You’ll feel like a dinner genius with barely any cleanup.
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Zucchini Beef Skillet Recipe a One-Pot Paleo Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy skillet zucchini and ground beef recipe is a cozy, quick dinner made with simple pantry staples and fresh veggies—perfect for a weeknight meal.
Ingredients
- 1 lb ground beef (or turkey)
- 2–3 medium zucchinis, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- ½ tsp smoked paprika (or regular)
- Salt and pepper to taste
- A dash of crushed red pepper flakes (optional)
- Olive oil or avocado oil for the skillet
Instructions
- Heat a drizzle of olive or avocado oil in a large skillet over medium heat.
- Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
- Season with salt, pepper, oregano, smoked paprika, and red pepper flakes if using.
- Stir in the chopped zucchini and cook for about 5–7 minutes, until just tender.
- Pour in the can of diced tomatoes with their juices and stir well to combine.
- Simmer uncovered for 5–10 minutes until everything is heated through and slightly thickened.
- Taste and adjust seasonings as needed. Serve hot!
Notes
Try topping with grated Parmesan or serving over rice or pasta for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: zucchini, ground beef, skillet, easy dinner, one pan meal
