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.