Ingredients
Scale
- 1 lb ground beef (preferably lean)
- 2 medium zucchini, chopped
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil (or your favorite cooking oil)
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional: crushed red pepper flakes
- Fresh parsley or green onions, for garnish
Instructions
- In a large skillet over medium heat, add olive oil and diced sweet potatoes. Sauté for 5–7 minutes until they begin to soften and brown.
- Push sweet potatoes to one side and add ground beef. Cook until browned, breaking it up with a spatula. Drain fat if needed.
- Add diced onion and garlic. Cook for 2–3 minutes until fragrant.
- Add chopped zucchini, smoked paprika, oregano, salt, and pepper. Stir and cook for another 5–7 minutes until vegetables are tender.
- Adjust seasoning to taste. Garnish with parsley or green onions and serve warm.
Notes
Cut veggies evenly to ensure uniform cooking. Use a lid to speed up sweet potato softening or microwave them first. Customize with cheese, greens, or spice to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: ground beef, zucchini, sweet potato, skillet, one-pan, weeknight dinner