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Nothing beats this Ground Beef Zucchini Sweet Potato Skillet when you're after true comfort and don't want loads of dirty dishes or a long cooking session. You only need a few pans and some fresh veggies. Tweak the spices to your mood and you'll want to make it over and over, just like my family does on hectic nights.
I whipped this up one night when the pantry looked bare and I had some extra zucchini lying around. It ended up super tasty and disappeared fast—everyone went back for seconds so nothing left for later!
Tasty Ingredients
- Fresh parsley for garnish: adds bright color and freshness. Flat-leaf is my favorite since it isn't tough.
- Olive oil: helps things cook nicely. Just grab regular extra virgin—no fancy stuff needed.
- Salt and black pepper: back up the other flavors. If you've got flaky sea salt, use it for more oomph.
- Dried oregano: throws in an earthy hint. Fresh and green means more flavor.
- Smoked paprika: gives some smoky warmth. Got Spanish paprika? Use it, it's awesome.
- Garlic: makes the whole thing smell amazing. Fresh minced beats the jar every time.
- Onion: forms a sweet, tasty base. I like yellow for its mild punch.
- Sweet potato: brings a creamy flavor and a little sweetness. Smaller potatoes cook up the quickest.
- Zucchini: keeps things moist and colorful. Firm, shiny ones are best.
- Ground beef: adds heartiness and protein. Go for bright red, fresh-safe beef.
Easy Step-by-Step Directions
- Finish It Off and Add Parsley:
- When everything's tender, take the pan off the heat. Sprinkle on a ton of chopped parsley and dig in while it's hot.
- Mix In the Zucchini:
- Now, toss in those zucchini pieces. Let them chill out for about five minutes. Keep stirring every now and then until they’ve softened up, but don’t let them turn mushy.
- Add the Sweet Potato:
- Pop the sweet potato cubes in next. Dust with smoked paprika, oregano, a pinch of salt, and some pepper. Give it a good stir, slap a lid on, and cook about ten minutes. Check a couple times so nothing gets stuck. Sweet potato should be easy to pierce with a fork.
- Brown the Beef:
- Toss your beef into that onion and garlic mix. Smash it apart with your spoon and let it go for about five to seven minutes on medium. Stir until all the pink is gone. If there's extra grease, just spoon it out.
- Get the Onion and Garlic Going:
- Pour a drizzle of oil in a wide skillet, set it over medium. Once hot, throw in your onion then garlic. Let them cook a couple minutes until the onion gets see-through and the smell fills your kitchen.
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My family always loves when the sweet potato softens up and takes in those spice flavors. My kid is especially happy when she finds some sweet potato with a crispy bit of browned beef clinging to it.
How to Store Leftovers
Let leftovers chill before packing them in a sealed container. They keep nicely in the fridge for around three days. You can freeze them, too—just warm things up slow so the veggies don’t get soggy.
Swaps for Ingredients
No sweet potato on hand? Use some butternut squash or regular old potatoes. You can substitute ground beef with turkey, chicken, or meatless crumbles. Bell pepper or spinach work as a stand-in for zucchini too.
How to Serve
This meal is filling all by itself, but it's awesome with a hunk of chewy bread or over a bed of simple white rice. Sometimes, I like to add a little shredded cheese or a scoop of cool sour cream up top.
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Background & Traditions
Dinners like this—using just one skillet—go way back to busy families and working farms. Tossing beef, potatoes, and garden veggies together was a smart way to stretch food and fill up everyone at the table.
Frequently Asked Questions
- → Can I swap ground turkey for the beef?
Yep, ground turkey works great and gives a lighter twist that still tastes good with the same spices and veggies.
- → How can I keep sweet potatoes from going mushy?
Cut your sweet potatoes the same size, keep an eye while cooking and stop when they’re just soft enough. Don’t let them go too long.
- → What else can I throw in?
Try adding spinach, mushrooms, or bell pepper—these help with flavor and add more nutrients.
- → Can I freeze what’s left?
Absolutely! Let it cool off, put it in an airtight box, and reheat gently so it doesn’t dry out.
- → What goes well with this meal?
Crusty bread or a crisp salad make it feel complete and fill you up.
- → Any tips for more flavor?
Just before you dish up, add a squeeze of lemon or a little red pepper—super boost for the taste!