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- 1 pound ground beef - 2 medium zucchinis, diced - 1 large sweet potato, peeled and cubed - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon cumin - Salt and pepper to taste - 1/4 cup beef broth (or vegetable broth) - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key for this dish. Start with fresh ground beef. I prefer using lean beef for a healthier option. Fresh zucchinis add a nice crunch, while the sweet potato gives a sweet and creamy texture. Onions and garlic bring depth of flavor, making the dish more aromatic and tasty. For spices, smoked paprika adds a nice warmth. Dried oregano and cumin complement the other flavors. Always use salt and pepper to enhance the taste. Beef broth adds moisture and richness. Finally, fresh parsley gives a pop of color and freshness, making your meal look appealing. You can find the full recipe at the end. Happy cooking! First, I heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, I add 1 small finely chopped onion. I sauté it for about 3-4 minutes until it turns translucent. The smell is amazing! Next, I stir in 3 minced garlic cloves and cook for one more minute. This step builds a flavorful base for the dish. After the onion and garlic are ready, I add 1 pound of ground beef to the skillet. I break it apart with a spatula as it cooks. I let it brown for 5-7 minutes, stirring occasionally. If there's too much fat, I drain it. Once browned, I sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1/2 teaspoon of cumin, and salt and pepper to taste over the beef. Then, I stir everything well to mix the flavors. Now, it’s time to add the veggies! I toss in 1 large peeled and cubed sweet potato. I stir to mix it with the beef and seasonings. Next, I pour in 1/4 cup of beef broth. I cover the skillet and let the sweet potato cook for 10-12 minutes, stirring every so often. When the sweet potato is tender, I fold in 2 medium diced zucchinis. I cover again and cook for an additional 5-7 minutes. When everything is tender, I taste and adjust the seasoning if needed. This recipe is a great way to get your veggies in while enjoying a hearty meal. For the full recipe, check the earlier section! To get the best texture in this dish, focus on cooking the sweet potatoes first. They take longer to soften than zucchini. Cut the sweet potatoes into even cubes. This helps them cook evenly. Cook them until they are tender before adding zucchini. Stir gently to avoid mashing them. You can boost the flavor by adding more spices. Try red pepper flakes for heat or thyme for earthiness. A splash of soy sauce or Worcestershire sauce can deepen the taste. Feel free to add a squeeze of lemon juice before serving for a fresh kick. For a great plate presentation, use a large bowl or serve straight from the skillet. Make it look nice by garnishing with fresh parsley. A drizzle of olive oil adds shine and richness. You can also serve it with crusty bread or over rice for a complete meal. For the full recipe, check out the Savory Ground Beef Zucchini & Sweet Potato Skillet. {{image_2}} If you want to switch things up, there are great options. You can use turkey or chicken instead of ground beef. These meats are leaner and still tasty. For sweet potatoes, try butternut squash or carrots. Both add a nice sweetness. You can even use cauliflower for a different texture. To make this dish gluten-free, check your broth. Use vegetable broth or beef broth that is gluten-free. For a low-carb option, skip the sweet potatoes and add more zucchini or bell peppers instead. These choices keep the dish light and full of flavor. You can cook this dish in different ways. For an oven-baked version, preheat your oven to 400°F. Sauté the onion and garlic in a skillet, then mix everything in a baking dish. Cover with foil and bake for about 30 minutes. For a slow cooker, brown the meat first. Then add all ingredients to the slow cooker. Cook on low for about 6 hours. Both methods give you a warm and hearty meal. For the full recipe, check back for details! You can keep leftovers in the fridge for up to three days. Store them in an airtight container. This helps keep the dish fresh and tasty. Make sure to let it cool before sealing. If you want to freeze the skillet, let it cool completely. Then, place it in a freezer-safe container. Label the container with the date. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Then, warm it in a skillet or microwave. To reheat without losing flavor, use low heat. This way, the meat and veggies warm evenly. Stir occasionally to prevent sticking. You can add a splash of broth if it seems dry. This keeps the dish juicy and delicious. Enjoy your meal again just as you did the first time! For the full recipe, check out the recipe provided above. Can I use other vegetables? Yes, you can use other veggies. Bell peppers, carrots, or spinach work well. Feel free to mix and match. Just cut them into similar sizes for even cooking. Remember to adjust cooking time based on the vegetables you choose. What are the calories per serving? This dish has about 350 calories per serving. This includes the ground beef, sweet potato, and zucchini. You can make it lighter by using lean ground beef or adding more vegetables. Always check the full recipe for detailed nutrition facts. Can this dish be prepared in advance? Absolutely! You can prepare this dish in advance. Cook it fully and store it in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave. The flavors will blend nicely over time, making it even tastier! This blog covered a tasty recipe with ground beef, veggies, and spices. You learned how to prep, cook, and serve it well. I shared tips on making meals better and storing leftovers. You can try variations to fit your diet and preferences. Remember, cooking can be fun and creative. Don’t hesitate to experiment! Enjoy your meal, knowing you’ve got a dish everyone will love.

Ground Beef Zucchini Sweet Potato Skillet

Discover a delicious and nutritious Savory Ground Beef Zucchini & Sweet Potato Skillet that’s perfect for busy evenings! This easy recipe combines hearty ground beef with tender zucchini and sweet potatoes, all cooked in one skillet for minimal cleanup. Ready in just 30 minutes, it’s a family-friendly meal you’ll love. Click through to unlock this simple recipe and bring vibrant flavors to your dinner table tonight!
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Ingredients
  

1 pound ground beef

2 medium zucchinis, diced

1 large sweet potato, peeled and cubed

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cumin

Salt and pepper to taste

1/4 cup beef broth (or vegetable broth)

Fresh parsley, chopped (for garnish)

Instructions
 

Heat olive oil in a large skillet over medium heat.

    Add the chopped onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

          Sprinkle the smoked paprika, oregano, cumin, salt, and pepper over the beef. Stir to combine.

            Add the cubed sweet potato to the skillet, stirring to mix. Pour in the beef broth and cover the skillet.

              Allow the sweet potato to cook for around 10-12 minutes, or until tender, stirring occasionally.

                Once the sweet potatoes are cooked, fold in the diced zucchini. Cover again and cook for an additional 5-7 minutes, or until the zucchini is tender.

                  Taste and adjust seasoning if needed.

                    Remove from heat and garnish with freshly chopped parsley before serving.

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                        - Presentation Tips: Serve directly from the skillet or plate in bowls for a family-style meal. Garnish with more parsley and a drizzle of olive oil for an extra touch.