You’ve Gotta Try This One-Pan Wonder
Okay, let me tell you: if there’s a meal that’s saved my bacon on a crazy Tuesday (or a mellow Sunday when I just can’t be bothered), it’s this ground beef zucchini sweet potato skillet. It started because I had ground beef and a couple sad sweet potatoes giving me the side-eye from the counter. The first time was a bit of an experiment, honestly. And you know what? It turned out so good that I actually texted my sister a picture mid-bite (with a greasy thumbprint on my phone, oops).
Now it’s become one of those recipes I could probably do in my sleep. If you’ve ever tried to wrangle dinner while keeping a toddler from climbing onto the table, you’ll appreciate the low-maintenance energy here. Plus, it’s all in one pan, so you don’t have to play Tetris with your dishwasher after.
Why I Keep Coming Back to This Skillet
I make this when I want dinner that feels hearty but not heavy, you know? My family goes a bit wild for it (even the one who claims to hate zucchini, but picks it all out—and then sneaks bits back in). I guess it’s the combo of sweet potato and savory beef—plus, it’s one of those rare meals where you can sneak in extra veg and nobody puts up a fight. Sometimes I get lazy and skip the fresh herbs, and it’s still pretty decent. Oh, and when I was out of sweet potato, I tried white potatoes—it was fine, just not that little extra something sweet potato brings. Actually, the only real frustration was trying to peel a sweet potato with a blunt peeler once; ten minutes later, I’d basically whittled it smaller instead. Lesson learned: sharp peelers only, folks.
What You’ll Need (and Optional Swaps You Can Make)
- 400g (about a pound) ground beef (sometimes I use ground turkey if it’s what’s in the freezer, but beef has more oomph)
- 2 medium sweet potatoes, peeled and diced (or just scrub and leave the skins on if you’re feeling rebellious)
- 1 large zucchini, chopped (my gran always insisted on organic, but regular works fine—I promise)
- 1 small onion, diced (red or yellow, whatever’s rolling around in your pantry)
- 2-3 garlic cloves, minced (or a spoonful of the jarred stuff if you’re in a rush)
- 1 bell pepper, any color (I like red for the color pop, but green is more budget-friendly)
- 1 teaspoon smoked paprika (or regular paprika, but smoked is tastier)
- ½ teaspoon cumin (sometimes I forget this and it’s honestly fine)
- Salt and black pepper to taste (don’t be shy, the sweet potato loves a bit of salt)
- A glug of olive oil (or whatever oil you like; I used canola oil once—couldn’t tell the difference)
- Optional: a handful of shredded cheese for serving (sharp cheddar is my go-to, but honestly, use what you’ve got)
- Optional: fresh parsley or cilantro for fanciness
How I Throw It Together (With a Few Side Notes)
- Get a big skillet (nonstick makes life easier, but if you only have cast iron, that’s great too—just more of an arm workout to clean). Heat your oil on medium heat.
- Add the ground beef. Break it up with your spoon (or spatula, or the edge of a wooden spoon, whatever’s handy). Cook until it’s browned. I usually sneak a taste here—just to check for seasoning, obviously.
- Once the beef is brown, toss in the diced onion and bell pepper. Stir it around a bit. Let it cook until the onions get soft and you can smell everything (about 3-4 mins, but who’s counting?).
- Now, garlic time! Add the minced garlic, paprika, and cumin. Give it a good stir so everything gets cozy. Smells good, right?
- In goes the sweet potato cubes. Stir them in, then add a splash of water (just a couple of tablespoons) and cover the pan. Let it simmer for about 7-10 minutes—until the sweet potato is fork-tender. Don’t worry if it looks a bit weird at this stage; it always does. I used to panic here, but it always comes together.
- Remove the lid, toss in your zucchini chunks, and sprinkle with salt and pepper. Cook uncovered for another 5-8 minutes, stirring now and then. (If the pan gets too dry, add another splash of water. Or a bit more oil, if you’re feeling decadent.)
- Have a taste—this is where I sometimes add a pinch more salt or, if I’m feeling wild, a dash of hot sauce. If you want cheese, sprinkle it on, let it melt for a minute. Then scatter over some chopped parsley (or cilantro, or nothing at all if you don’t feel like it).
Stuff I’ve Learned (The Hard Way, Usually)
- If you dice the sweet potatoes too big, they’ll take ages to cook. I swear, I spent all of last winter waiting on undercooked potato hunks. Now I go smaller.
- Zucchini can go from perfect to mush in about 30 seconds. Keep an eye on it, or just embrace the mush—it’s still tasty.
- Don’t crowd the pan too much, or you’ll get a stew instead of a skillet. But honestly, sometimes you just need to use up all the veg in your fridge, so go with your gut.
Some Weird Variations I’ve Actually Tried
- Once I swapped in butternut squash for sweet potato. It was okay—not as sweet, but good in a pinch. My partner didn’t notice.
- I tried eggplant instead of zucchini once, and it kind of turned to mush. Wouldn’t do that again, but hey, live and learn.
- Added a can of black beans for a protein boost—actually, that worked really well!
What If I Don’t Have a Skillet?
So I keep saying you need a skillet, but on second thought, I’ve made this in a big soup pot before. It wasn’t as pretty, but it totally worked. If you don’t have a lid, use a baking sheet or even a bit of foil. Just go with it.
How I Store (and Sometimes Forget About) Leftovers
Pop leftovers in a lidded container in the fridge. It’ll keep for a couple days, but honestly, in my house it never lasts more than a day—someone always gets there before I can. I think this actually tastes better the next day; the flavors make friends overnight.
Here’s How I Like to Serve Mine
I usually just scoop a big pile into a bowl and go to town, but sometimes I serve it over rice if we’re extra hungry. My kid likes it with a dollop of sour cream on top—no idea where he got that from, but it’s not bad! If it’s Friday, I’ll throw some crusty bread on the side and call it a day.
What I Wish I’d Known (So You Don’t Have to Learn the Hard Way)
- I once tried rushing the sweet potatoes by turning the heat up high—they just burnt on the outside and stayed raw inside. Patience is a virtue, apparently.
- If you wait too long to add the zucchini, it stays too firm. But add it too early, and it disappears. There’s a sweet spot—usually after the potatoes are just tender.
- Actually, I find it works better if you let it rest for five minutes, covered, before serving. Everything kind of settles and tastes more ‘together’ (if that makes sense).
Questions I’ve Actually Gotten About This
- Can I make this vegetarian? Oh, definitely! Use lentils or crumbled tofu instead of beef. I did lentils once and it was surprisingly filling.
- Do I have to peel the sweet potatoes? Nope, you really don’t. I do half the time, but if you scrub them well, the skin is fine (and you keep all the vitamins—bonus!).
- What if I don’t have smoked paprika? Just use regular, or a bit of chili powder for a kick. Or skip it. It’s not a dealbreaker.
- Can I freeze this? You can, but the zucchini gets a bit sad and watery. Still tastes good, though. I’d recommend these freezing tips from The Kitchn if freezing’s your thing.
- Where do you get recipe inspo? Honestly, half the time it’s just what’s in the pantry. But Budget Bytes is my go-to for ideas, especially on busy nights.
- Can I add more veggies? Absolutely! I’ve thrown in spinach, corn, even some leftover broccoli. It’s a good way to clean out the fridge.
Digression time: One time I made this while listening to a podcast about people who collect rubber ducks. Now every time I make it, I picture a parade of tiny ducks across my windowsill. Cooking is weird, isn’t it?
Ingredients
- 1 pound ground beef
- 2 medium zucchinis, diced
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- ¼ cup chopped fresh parsley (optional)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
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2Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
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3Stir in the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
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4Add the diced sweet potatoes to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
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5Add the diced zucchini and continue to cook uncovered for another 7-8 minutes, or until the vegetables are tender and cooked through.
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6Remove from heat. Garnish with chopped fresh parsley if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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