Skillet Ground Beef & Zucchini with Tomato & Basil
Ingredients
- 1 poundground beef
- 2 mediumzucchini
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- 2 tablespoontomato paste
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ·fresh basil
- ¼ cupparmesan cheese (optional, for serving)
Prep
- 01
Dice 2 medium zucchini into 1/2-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Pour in tomato paste and stir constantly for 1 minute to deepen the flavor.
- 03
Add minced garlic and cook, stirring, for 30 seconds until fragrant.
- 04
Pour in the canned crushed tomatoes (with juices), 1 teaspoon dried oregano, and stir well. Bring to a gentle simmer.
- 05
Add diced zucchini and diced onion to the pan. Stir to combine. Simmer uncovered for 10–12 minutes, stirring occasionally, until zucchini is tender and the sauce has thickened slightly.
- 06
Taste and adjust salt and pepper as needed. Tear in fresh basil leaves, fold gently, and serve hot. Top with grated parmesan if desired.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the beef in step 1. For herbal depth, try 1/2 teaspoon fresh thyme or a pinch of fennel seed. A squeeze of fresh lemon juice at the end brightens the tomato.
This dish is naturally flexible: serve it as-is over rice or pasta, or with crusty bread for soaking up the sauce. Leftovers keep well in the fridge for 3 days and freeze for up to 3 months.