I am always looking for new ways to use up zucchini and this zucchini beef skillet meal is fast and easy. I just add some cornbread muffins to accompany this dish and it makes a meal. I love growing zucchini but one plant will almost produce enough to feed my family. I had a zucchini plant get half as big as my patio last year! They must love the soil in my yard. This zucchini beef skillet is good warmed over and will keep several days in the fridge. I love that you can use other fresh vegetables in this recipe from your garden. You can make this in winter using canned or frozen vegetables as well.
Zucchini Beef Skillet Simple Ingredients:
Fresh or frozen corn
Zucchini (Can use yellow squash instead of zucchini or a mixture of both)
Onion soup mix
So many wonderful ways to enjoy this dish, you can serve it the way it is made in the skillet or have it over pasta or rice. We love it over rice and this dish reheats well. Also throw in some yellow squash if you like! You can also use ground turkey too.
“Delicious recipe and a great way to use my abundance of zucchini! I think next tune I well do what others mentioned and that is to add a handful of pasta to the skillet to simmer with the rest of the ingredients. I did sprinkle some cheese on top when it was done. Yummy! Thanks for sharing this recipe!” – Karen
“Loved this! I made some slight changes but only because I had leftover rice in the fridge. I had no fresh tomatoes so I used a can of Rotel. Very yummy!!” – Lisa
“I made this tonight and used ground turkey. Invited a neighbor over for dinner, and we loved it. I like the idea of adding rice or pasta. Will definitely make again.” – Monette
“Made this for supper and it was so good! Thanks so much for sharing. Always looking for something with zucchini and yellow squash.” – Pat
Full recipe in printable recipe card below.
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Zucchini Beef Skillet
This Zucchini Beef Skillet recipe is perfect to use up your garden zucchini.
- 1 pound ground beef
- 1 medium onion chopped
- 1 green pepper chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 2 fresh tomatoes, peeled and chopped (You don’t have to peel the tomatoes, sometimes I do and other times I don’t)
- 1 1/2 cups fresh or frozen corn
- 2 tablespoons pimiento
- 1 tablespoon dried parsley
- 5 cups unpeeled thinly sliced zucchini (Can use yellow squash instead of zucchini or a mixture of both)
- 1 package onion soup mix
- 3/4 cup water
Brown beef, onion and green pepper in a large skillet. Drain
Add remaining ingredients. Cover and simmer 15 to 20 minutes until vegetables are tender.
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