Beef and Zucchini Skillet (Printable Version)
# What You’ll Need:
01 -
1 medium zucchini, cut into half-rounds
02 -
1 small onion, chopped small
03 -
2 cloves garlic, finely chopped
04 -
2 medium sweet potatoes, peeled and diced into chunks
05 -
500g lean minced beef
06 -
1 teaspoon ground cumin
07 -
½ teaspoon chili powder
08 -
1 teaspoon smoked paprika
09 -
1 tablespoon olive oil
10 -
Salt and pepper, as needed
11 -
Fresh parsley, roughly chopped for topping
# Steps to Follow:
01 -
Warm up a big skillet over medium heat and pour in the olive oil. Tip in the sweet potato pieces and stir them every so often for about 10-12 minutes until soft enough to pierce with a fork. Pop them out of the pan and set aside.
02 -
Throw the ground beef into the skillet you just used. Cook on medium, breaking apart any chunks with a spoon, until it's completely browned (this should take 5-7 minutes). Drain off extra fat and mix in the cumin, paprika, chili powder, and a good pinch of salt and pepper.
03 -
Toss the onion and garlic into the beef. Cook for a couple of minutes until the onion looks see-through. Mix in the zucchini and return the cooked sweet potatoes to the pan. Stir it all together and let it cook for 3-4 minutes until the zucchini softens a little but doesn't lose its color.
04 -
Taste and tweak the seasoning if you think it needs it. Sprinkle parsley over the top right before serving.
# Additional Notes:
01 -
You can enjoy this dish as a solid meal by itself or pair it with a leafy side salad for extra crunch and fiber. It's perfect for busy evenings when you want something quick and wholesome.