Garlic Butter Ground Beef with Charred Zucchini and Lemon
Ingredients
- 1 poundground beef
- 1½ poundzucchini
- 3 tablespoonbutter
- 5 clovegarlic
- 1lemon
- ·kosher salt
- ·black pepper
- ·red pepper flakes
Prep
- 01
Mince 5 cloves garlic.
- 02
Cut zucchini into 1/2-inch-thick rounds or half-moons.
- 03
Cut lemon in half for juicing.
Method
- 01
Heat 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon as it browns, about 5–7 minutes. Drain excess fat if needed, then season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons butter to the same skillet over medium-high heat. Add the zucchini in a single layer and let it sit undisturbed for 3–4 minutes until golden on the bottom, then stir and cook another 3–4 minutes until tender-crisp with light char. Season with 1/2 teaspoon salt and a pinch of black pepper.
- 03
Return the beef to the skillet. Add the minced garlic and a pinch of red pepper flakes, stirring constantly for 1 minute until fragrant.
- 04
Squeeze the lemon juice over everything, toss gently to combine, and taste for seasoning. Serve warm.
Spice Tips
For subtle heat, increase red pepper flakes to 1/4 teaspoon. A small pinch of garlic powder in the butter at step 2 deepens savory flavor. Finish with fresh herbs — a small handful of chopped parsley or basil adds brightness.
Leftovers keep in the refrigerator for up to 3 days and reheat gently in a skillet. For a grain-free meal, serve as-is; over rice or couscous adds substance if you prefer.