Harissa Ground Beef & Zucchini Skillet
Ingredients
- 1 poundground beef
- 1½ poundszucchini
- 1yellow onion
- 4 clovesgarlic
- 2 tablespoonsharissa paste
- 1 tablespoontomato paste
- ½ cupchicken broth
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Cut 1.5 pounds zucchini into 3/4-inch chunks.
- 04
Chop 1/4 cup fresh cilantro for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook 5-7 minutes, breaking it apart as it browns. Drain excess fat if needed, then transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- 03
Stir in harissa paste and tomato paste, coating the onions. Cook 1 minute, stirring constantly.
- 04
Add zucchini chunks and cook 4-5 minutes, stirring occasionally, until they begin to soften and caramelize at the edges.
- 05
Return beef to the skillet, add chicken broth, and stir well. Simmer 4-5 minutes until zucchini is tender and sauce is slightly reduced. Season to taste with salt and pepper.
- 06
Divide into bowls or plates and top with fresh cilantro.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the harissa mixture. For a cooling contrast, dollop with Greek yogurt or labneh when serving. A squeeze of fresh lime juice brightens the finish.
Serve over couscous, rice, or with crusty bread to soak up the harissa sauce. Leftovers reheat beautifully for lunch the next day.