Ground Beef Zucchini Skillet (Print Version)
# Ingredients:
01 -
500g lean ground beef
02 -
1 medium zucchini, sliced into half-moons
03 -
2 medium sweet potatoes, peeled and cut into small cubes
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 tablespoon olive oil
07 -
1 teaspoon ground cumin
08 -
1 teaspoon paprika
09 -
½ teaspoon chili powder
10 -
Salt and pepper, to taste
11 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced sweet potatoes to the skillet and cook for about 10-12 minutes, stirring occasionally until they are fork-tender. Remove them from the skillet and set aside.
02 -
In the same skillet, add the ground beef and cook over medium heat, breaking it apart with a spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat, then season with cumin, paprika, chili powder, salt, and pepper. Stir well.
03 -
Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion becomes translucent. Add the zucchini and cooked sweet potatoes back into the skillet. Stir everything together, and cook for an additional 3-4 minutes, allowing the zucchini to soften but remain vibrant.
04 -
Adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
# Notes:
01 -
Serve this meal on its own for a low-carb, filling option, or pair with a side salad for added fiber. This dish is ideal for a quick weeknight dinner and supports a healthy lifestyle.