You are here:Home Recipes Beef Beef and Zucchini Skillet

Beef and Zucchini Skillet

23 Comments

grain free ground beef skillet Beef and Zucchini Skillet

This healthy dinner can be made in under 30 minutes. It’s a healthy version of “Hamburger Helper” that is kid-approved.

You can add pasta sauce for a spaghetti like dish or peel the zucchini to sneak past picky kids (or spouses!). It’s an easy meal on a busy night!

Beef and Zucchini Skillet
 
grain free ground beef skillet Beef and Zucchini Skillet
Print

Prep time

Cook time

Total time

 

An easy stir fry that has a texture similar to pasta and kids love it!
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6

Ingredients
  • 1 pound of ground beef
  • 2 onions
  • 3-4 medium zucchini
  • ¼ cup of butter
  • 1-2 teaspoons minced garlic or garlic powder
  • salt, pepper, onion powder, basil, oregano and thyme to taste (I used about 1 tsp of each)
  • Crushed red pepper flakes (optional)
  • toppings: Pasta sauce, parmesan cheese, grated cheese (all optional)

Instructions
  1. Heat skillet over medium high heat.
  2. Thinly slice onions and add to skillet.
  3. Using a peeler or food processor that can julienne, slice the zucchini into “noodles” and add to skillet.
  4. Cook until starting to soften.
  5. Remove from the skillet and place in a baking dish.
  6. Put under the broiler and cook about 7-10 minutes until desired crispness.
  7. While cooking, brown the ground beef and add spices of choice.
  8. Add onions/zucchini back to the skillet, mix and serve.
  9. Top with any desired toppings and enjoy!

 

ground beef skillet recipe Beef and Zucchini Skillet

What is your favorite easy dinner idea? Share below!

pf print icon Beef and Zucchini SkilletPrint pf pdf icon Beef and Zucchini SkilletPDF
Filed Under: Beef, Recipes Tagged With: ,

Related Posts

Like What You Read?

Sign up for exclusive Wellness Mama updates to get my newsletter, coupon codes, & bonuses emailed FREE! (No spam ever, I promise!)

About Wellness Mama

Wellness Mama is a full-time housewife with a background in nutrition, journalism and communications. Her passion is helping others achieve optimal health through a “Wellness Lifestyle.” She has helped hundreds of clients lose weight, increase athletic performance, improve fertility, and overcome numerous health problems and diseases. Connect with her on Twitter, Facebook, Google+, & Pinterest.

Disclaimer: Many of the links on my site, especially those from Amazon, Mountain Rose Herbs, Tropical Traditions and OraWellness are affiliate links. Should you click on these links and decide to purchase anything, I will receive a small commission and you will have my sincere thanks for supporting Wellness Mama!

DISCLAIMER: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.

  • http://www.nourishyourchildren.com/ Mindy M

    Looks delicious to me! I still have to hide the zucchini from some of my kids.  They’ll eat it shredded in fritters.

  • Liadora

    We make something similar in my house regularly, makes awesome leftovers too!

  • Cindy : )

    What type of onion did you use? Red? White? Vidalia? My mom says I worry too much about being specific in recipes, but I’m a novice cook and details help! Thanks!

  • http://wellnessmama.com Wellness Mama

    I usually use regular yellow onions, but vidalia or red are great too…

  • Cindy : )

    We made it tonight for dinner and it was a big hit! The yellow onions were perfect and it came together so easy! My 20 month old twins were eating it by the fist-full! They both asked for seconds! My four year old was a little skeptical, but she’s having a harder time adjusting to our new eating habits. Thank you so much for the easy and kid-friendly recipe! I love your site! : )

  • AmyA

    This was yummy!  Made it yesterday — we were outside longer than anticipated and I needed to ditch what I had planned to make for something quicker.  I didn’t have any onions left, so made it without, and I imagine it would have been better with the onions :)   No one complained about the zucchini, and I usually have at least a couple of snorts and eye rolls there.

  • http://www.totalfamilyhealthcoach.com/ Katie Flores

    I use zucchini for my spaghetti noodles all the time!  This recipe looks easy and I’ll definitely be trying it later!

  • Harmony

    Can anyone comment on how they prepare their zucchini into “noodles”? I’m thinking of investing in a mandoline just for this purpose, but does anyone have success using a vegetable peeler (after slicing lengthwise maybe?) or just a knife? I can guess the size I’m going for based on the photos, but any comments on what the ideal size of zucchini noodle is?

  • http://wellnessmama.com Wellness Mama

    I actually just slice the zucchini lengthwise into very thin strips and then peel with a peeler or sharp cheese slicer. I wish I had a mandoline, as I’ve see one work great for making more of a “noodle” size.

  • Harmony

     Thank you! That’s a big help.

  • heatherdd

    You avoid grains because you say they are unhealthy but you don’t have a problem eating meat which is way more unhealthy! Most meat (esp. that purchased at a grocery store) contains steroids, hormones, antibiotics that were pumped into the animals in the factory farms. There’s also been tests done on the chicken at the stores that shows it contains fecal matter… yes, POOP!!! Not only that studies show the  relationship between the consumption of animal products and illnesses such as breast & prostate cancers, diabetes, heart disease, obesity, autoimmune disease, osteoporosis, and more. It concludes that people who eat a plant-based diet and reduce their intake of processed foods and refined carbohydrates will escape, reduce, or reverse the development of chronic diseases.

  • http://wellnessmama.com Wellness Mama

    It is not true that meat is more unhealthy than grains… There are essential amino acids in grains that the body needs and can’t make while there is no dietary need for anything in grabs that can’t be found in greater amounts in vegetables… I agree on conventional meat though… We buy ours grass fed and organic from local farmers and which has been tested to have extremely high levels of cla and healthy fats… All the studies done on red meat were done on conventional meat with grains still on the diet… And grains have been linked to higher autoimmune issues and other problems…

  • Hallie

    I use the vegetable spiraler from World Cusiine and it works great……I got mine on Amazon a few years ago.  

  • Amber

    Made this tonight.  I added 1/2 C leftover cooked quinoa and used a bit less ground beef.  It was delicious!

  • Ruth gunnell

    The recipe calls for 1/2 cup butter, but I don’t see where it’s used. Is that just for cooking the onions and zucchini? Can’t wait to cook this up for dinner tomorrow!

  • http://wellnessmama.com Wellness Mama

    Oops.. it is for cooking the onions and zucchini, thanks for the heads up!

  • Ruth gunnell

    Sorry – 1/4 cup!

  • ShawnaWoofter

    I just made this for my three boys (and myself tonight). It went over better than expected. I used the smallest julienne blade on my mandolin for the squash (which was fresh from our garden). I used coconut oil instead of butter since all four of us are allergic to cow milk. My five year old usually fights any and all veggies and he has just finished whole bowl I have him. My two year old is on his third helping. Awesome! Thank you for this recipe.

  • Pingback: Beef and Zucchini Skillet « P31 Wannabe

  • Jenny Pennock

    This was so great! I made it like you said and just topped it with parm cheese. It’s so good, I’ll add it to my weekly rotation. Thanks for this one!

  • Jozlyn

    I am so thankful for yours and others websites. Learning to recook is hard enough wirhout blatching it and wasting food or eating as is.

  • kstuff

    This was pretty good, and I put some of the leftovers in my eggs the next day. I didn’t get the spices quite right, but that’s easily fixed.

  • http://www.facebook.com/lynn.w.ryan Lynn Williams Ryan

    my husband and I both really enjoyed this! I added some diced tomatoes and green chili’s (as I didn’t have crushed red pepper) – it was nice to find something my husband would eat with ground beef!!