20-Min Ground Beef & Zucchini Skillet
This high-protein, nutritionally dense weeknight dinner combines savory seared ground beef with tender zucchini for a quick and satisfying meal. By focusing on heat control and the Maillard reaction, this skillet dish achieves deep, complex flavors in record time without the common issue of watery vegetables.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Ingredients
1 lb (450g) ground beef (85/15 ratio recommended)
2 cups zucchini, diced into 1/2 inch cubes
1/2 medium onion, finely diced
1 tsp garlic, freshly minced
1/2 tsp Italian seasoning (salt-free)
2 tbsp beef broth
Instructions
Place a large heavy-bottomed skillet over medium-high heat and add the ground beef.
Sear the beef, stirring occasionally, until deep mahogany patches form, ensuring moisture is evaporated.
Add the diced onion to the beef and sauté until translucent.
Add the minced garlic and cook for about 30 seconds until fragrant.
Incorporate the cubed zucchini into the skillet and cook for 5-7 minutes, stirring occasionally until the vegetables are tender yet crisp.
Sprinkle the Italian seasoning over the mixture.
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
Continue to cook for 1-2 minutes until the liquid has mostly evaporated and the flavors have melded before serving.
Notes
Ensure the zucchini is cut into uniform sizes for even cooking. Using a heavy-bottomed skillet helps maintain a consistent temperature when the vegetables are added, which is key to achieving the right texture.