Zucchini and Ground Beef Skillet
A hearty one-pan dinner made with ground beef, zucchini, tomatoes, mushrooms, and cheddar cheese.Easy to prepare and perfect for busy weeknights.A flavorful low-carb meal the whole family will love.
Ingredients
- 1 pound lean ground beef
- 1 medium sweet onion finely diced
- 1 14.5-ounce can Italian-style stewed tomatoes
- 1 8-ounce package sliced white mushrooms
- 1 6.5-ounce can tomato sauce
- 1 6-ounce can sliced black olives
- 2 cloves garlic minced
- Salt to taste
- Ground white pepper to taste
- 4 medium zucchini
- 1 8-ounce package shredded sharp Cheddar cheese
Instructions
- Gather and prepare all ingredients.
- Heat a large skillet over medium-high heat.
- Add the ground beef and diced onion. Cook for 5–7 minutes, stirring frequently, until the beef is browned and the onion becomes soft and translucent.
- Drain any excess grease from the skillet.
- Crush the stewed tomatoes into smaller pieces and add them to the skillet.
- Stir in the mushrooms, tomato sauce, black olives, minced garlic, salt, and white pepper.
- Simmer uncovered for 20–30 minutes, allowing the mixture to reduce and develop flavor.
- Slice the zucchini lengthwise, then cut into ½-inch half-moons.
- Add the zucchini to the beef mixture and stir well.
- Cover and cook for 5–7 minutes until the zucchini is tender but still slightly firm.
- Sprinkle the shredded cheddar cheese evenly over the skillet.
- Cover again and cook for 3–4 minutes until the cheese is completely melted.
- Serve hot and enjoy your delicious Zucchini and Ground Beef Skillet.
Notes
- Sharp cheddar provides the best flavor, but Monterey Jack or mozzarella also work well.
- Leftovers taste even better the next day.
- Serve with a green salad or crusty bread for a complete meal.
- Add extra cheese for an even richer casserole-style finish.