Healthy Ground Beef & Veggie Skillet
31 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This one-pan ground beef and veggie skillet hits hard with garlic, smoked paprika, and a cheeky pinch of beef bouillon, so every bite is juicy, smoky, and properly seasoned.
It is a fast, high-protein weeknight fix or meal prep, veggie-loaded but satisfying, and it plays nice over rice, tucked into tacos, or crowned with a runny egg.
Ingredients (4 servings)
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Ingredients
- 1 lb lean ground beef lean ground beef 16 oz
- 1 medium zucchini, diced zucchini 1 ct medium
- 1 red bell pepper, diced red bell pepper 1 ct
- 1 small onion, chopped onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head
- 1 cup cherry tomatoes, halved cherry tomatoes 0.44 lb
- 2 cups baby spinach baby spinach 2.13 oz
- 2 tsp olive oil olive oil
- 2 tsp beef bouillon powder beef bouillon powder 0.29 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- ¾ tsp sea salt sea salt 0.16 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Healthy Ground Beef & Veggie Skillet
-
Mise en place like you mean it
Dice the zucchini and red bell pepper, chop the onion, mince the garlic, and halve the cherry tomatoes so everything cooks evenly and fast.
Stir the beef bouillon with 2 tablespoons hot water to make a quick concentrate for even seasoning later.
-
Preheat and brown the beef
Heat a 12 inch cast iron or stainless skillet over medium high until it is hot enough that a drop of water skitters.
Add 1 teaspoon olive oil, then the ground beef, and sprinkle with half the salt and half the black pepper.
Press the beef into a flat, even layer and let it sear undisturbed for 3 to 4 minutes for deep browning.
Break it into crumbles and cook 2 to 3 minutes more until no pink remains.
If there is more than a tablespoon of fat, spoon off the excess to keep the skillet from turning greasy.
-
Soften the aromatics
Push the beef to the edges of the pan to clear the center and add the remaining 1 teaspoon olive oil.
Add the onion and bell pepper to the center and cook 3 minutes until the edges look glossy and translucent.
Stir in the garlic and cook 30 seconds until fragrant so it does not burn.
-
Bloom the spices
Sprinkle in smoked paprika, cumin, and oregano, then toss with the beef and veggies so the spices hit the hot pan and bloom for 30 seconds.
-
Cook the zucchini and tomatoes
Add the zucchini and cherry tomatoes and toss to combine with the beef.
Pour in the bouillon concentrate and the remaining salt and black pepper and stir well.
Cook 4 to 5 minutes, stirring occasionally, until the zucchini is just tender and the tomatoes release some juice that coats everything.
-
Wilt the spinach and finish
Add the baby spinach in two handfuls, stirring just until wilted, about 1 to 2 minutes.
Taste and adjust salt and pepper, then pull the pan off the heat so the zucchini stays crisp tender.
-
Serve it hot
Let the skillet sit 2 minutes to settle the juices, then serve straight from the pan while it is steamy and irresistible.
Substitutions
- Ground beef -> Ground turkey (93% lean)
- Turkey drinks up the smoky paprika and bouillon so you still get savory depth, and the lighter fat profile keeps the skillet extra clean and fresh.
- Beef bouillon -> White miso paste
- Stir 1 to 1.5 teaspoons miso into 2 tablespoons hot water for a silky, umami rich base that seasons evenly without sharp saltiness.
- Zucchini -> Yellow squash or small broccoli florets
- Yellow squash keeps the same tender bite and sunny color while broccoli brings crunch and a little brassica sweetness that stands up beautifully to the spices.
Tips
- Get real browning
- Use a wide, heavy skillet and resist stirring at the start so the beef develops a crust that tastes like you cooked it on a flat top.
- Manage salt like a pro
- Hold back some of the sea salt until after the bouillon is in, because bouillon is salty and you want control, not a salt bomb.
- Cut size matters
- Dice zucchini and pepper to about 1/2 inch so they cook through as the beef finishes without turning mushy or staying raw.
- Fight watery veg
- High heat plus space in the pan lets tomato juices reduce into a glossy sauce instead of flooding the skillet.
- Optional sofrito boost
- A tablespoon of sofrito stirred in with the spices adds garlicky herb depth that makes this taste like you cooked it all day.
- Meal prep smart
- Cool the finished skillet quickly on a sheet pan, then pack into glass containers so the veggies keep their bite and flavors stay clean.
Nutrition Facts *
| Energy | 447 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 24 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the zucchini from getting soggy?
- Cut it into larger 1/2 inch dice, cook it over medium high heat, and stop when it is just tender so carryover heat does the rest.
- My skillet looks watery, what went wrong?
- Either the pan was crowded or the heat was low, so crank the heat and let it bubble for 1 to 2 minutes to reduce until glossy.
- Can I use frozen vegetables?
- Yes, cook the beef fully first, then add frozen peppers or zucchini straight from the freezer and cook off the extra moisture before adding tomatoes and spinach.
- What if my beef is not lean and left a lot of fat?
- Spoon off the excess until you have about a tablespoon left so the spices bloom without turning greasy.
- How can I make it spicy without overpowering the veggies?
- Add 1/4 to 1/2 teaspoon red pepper flakes with the spices or finish with a few dashes of hot sauce at the end so the heat stays bright.
- How should I reheat leftovers so they do not overcook?
- Reheat in a hot skillet for 2 to 3 minutes just until warm, or microwave in 45 second bursts, stirring between rounds to keep the zucchini crisp.
Serving Suggestions
This skillet loves a side of garlicky cauliflower rice or a scoop of quinoa to catch the smoky juices and make it feel like a full plate.
If you are feeling flirty, finish with a drizzle of good olive oil and a squeeze of lemon, or spoon on chimichurri for a fresh herb snap that plays nice with the paprika.
More pairings:
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