Beef · 30 min
Zucchini & Beef Skillet
- 30 min
- 2–6 servings
- 455 kcal / serving
A weeknight-friendly skillet with ground beef, zucchini, and onion, finished with cilantro and warm spices. The mix stays tender and savory with a light bite from the zucchini.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 2 clovesgarlic
- ¾ lblean ground beef
- ½ mediumyellow onion
- 2 mediumzucchini squash
- yellow onions
From the pantry: black pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef · zucchini
More dinner ideas: easy dinners
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Produce
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ mediumyellow onion
- 2 mediumzucchini squash
- yellow onions
Meat & seafood
- ¾ lblean ground beef
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce, then prep the cilantro separate from the stems.
- Trim and discard ends of the zucchini, slice into thin half-rounds at an angle, and place in a medium bowl.
- Dice the half onion into small pieces and add to the bowl with the zucchini.
- Peel and mince the garlic, then add it to the bowl with the vegetables.
- Heat a nonstick skillet and melt a bit of coconut oil over medium-high heat.
- Add the ground beef to the skillet, breaking it apart as it cooks until browned and crumbly, about 3–4 minutes; transfer to a bowl but keep the pan with some juices.
- To the same skillet, cook the zucchini, onion, and garlic, stirring often, until the vegetables are tender and lightly browned, about 4–6 minutes.
- Gently tear or chop the cilantro leaves, discarding the stems, and set aside.
- Sprinkle chili powder, cumin, salt, and pepper into the skillet; stir to distribute the spices.
- Return the beef to the skillet and mix in about three quarters of the cilantro; toss to combine.
- Divide onto plates and scatter the remaining cilantro over the top before serving.
Two tips
- Prep the cilantro leaves ahead and refrigerate for fresh garnish.
- Serve with a side of rice or warm tortillas if desired.
Nutrition per serving
- Calories
- 455 kcal
- Protein
- 35 g
- Carbs
- 11 g
- Fat
- 30 g
- Fiber
- 4 g
- Sodium
- 140 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.