Name: Ground Beef Zucchini Sweet Potato Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 2 medium zucchini, diced; 2 medium sweet potatoes, peeled and cubed; 1 small onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon cumin; Salt, to taste; Black pepper, to taste; Optional toppings: shredded cheese, chopped parsley, hot sauce

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This ground beef zucchini sweet potato skillet is a wholesome, one-pan meal packed with flavor and nutrition. Hearty ground beef pairs beautifully with tender chunks of sweet potato and crisp zucchini, all sautéed in a savory, well-seasoned blend. It’s a quick and satisfying dish that works great for busy weeknights or healthy meal prep.

Why You’ll Love This Recipe

I love how simple and balanced this meal is. It’s loaded with protein and fiber-rich vegetables, all cooked in one skillet for easy cleanup. The sweet potato adds natural sweetness that contrasts beautifully with the savory beef, and the zucchini gives it a fresh, light texture. It’s filling, family-friendly, and endlessly adaptable based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
zucchini
sweet potatoes
onion
garlic cloves
olive oil
paprika
cumin
salt
pepper
optional toppings: shredded cheese, chopped parsley, hot sauce

Directions

I start by peeling and dicing the sweet potatoes into small cubes so they cook faster.
In a large skillet, I heat olive oil over medium heat and sauté the sweet potatoes for about 8–10 minutes, stirring occasionally until they start to soften. I transfer them to a plate and set aside.
In the same skillet, I add more olive oil if needed and cook the chopped onion and garlic until fragrant.
I add the ground beef, breaking it up with a spatula and seasoning it with salt, pepper, paprika, and cumin. I cook it until browned and fully cooked through.
I stir in the diced zucchini and cook for 3–4 minutes until slightly tender.
Then I return the sweet potatoes to the skillet and toss everything together. I let it cook for another 2–3 minutes so the flavors meld.
Before serving, I sometimes top it with shredded cheese or chopped parsley, depending on what I’m in the mood for.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

When I want extra heat, I add chili flakes or a splash of hot sauce during cooking. I sometimes swap ground turkey or chicken for the beef, and if I’m out of sweet potatoes, I use butternut squash or regular potatoes. Adding spinach or kale at the end gives it a nice boost of greens. For extra richness, I top each serving with a fried or poached egg.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I usually do so in a skillet over medium-low heat to preserve the texture. A microwave works too—about 1–2 minutes per portion. This dish also freezes well. I portion it out, freeze it flat in bags, and thaw overnight in the fridge before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I often prep it for meal prep. It stores and reheats well, making it ideal for cooking once and eating throughout the week.

How do I keep the zucchini from getting mushy?

I add the zucchini last and cook it just until tender. Overcooking it can make it too soft.

Can I make this low-carb?

If I want to cut down on carbs, I swap the sweet potatoes for cauliflower florets or chopped bell peppers.

Do I need to peel the sweet potatoes?

I usually do, but it’s optional. The skin is edible and adds more fiber if I want to leave it on.

What other seasonings work well in this recipe?

I’ve used Italian seasoning, taco seasoning, or even a touch of cinnamon and smoked paprika for a different spin. The base is flexible enough to play with flavors.

Conclusion

This ground beef zucchini sweet potato skillet is one of my favorite go-to meals for busy nights or healthy lunches. It’s flavorful, nourishing, and completely customizable based on what I have in the fridge. I love that it comes together in one pan with minimal cleanup, and it never fails to hit the spot.