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Ground Beef Zucchini Skillet

“My mom gave me this recipe when I was searching for other entrees with ground beef and veggies that my kids would eat,” writes Carol Kurpjuweit of Humansville, Missouri. “It’s great with garlic bread.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 pound ground beef
  • 1 tablespoon dried minced onion
  • 1 teaspoon minced garlic
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium zucchini, halved and sliced
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese


  • In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer for 10-15 minutes or until heated through and zucchini is tender. Sprinkle with Parmesan cheese.
Nutrition Facts
1 cup: 213 calories, 9g fat (4g saturated fat), 40mg cholesterol, 585mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 17g protein.

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Average Rating:
  • Sarah
    Jul 19, 2020

    This recipe is so good I've made it twice in 3 days! It's kinda addicting lol and makes me want to eat more healthy food. 5 stars! Omitted the tomatoes and mushrooms.

  • resalee
    Jun 6, 2020

    For my family this was OK, not bad but there are many more other dishes we prefer.

  • knollbrookcook
    Dec 6, 2018

    Made this for dinner today and it was very tasty and quick. I used frozen corn and chopped fresh mushrooms. I also omitted the salt. There are lots of other spices for flavour. Other than that I did everything as it says. Definitely will make this again.

  • Sherry
    Oct 1, 2018

    I pretty much made same recipe but I used chopped rotisserie chicken.(thot I had gr beef and had gone to far to quit). Used everything recipe called for except my zucchine was spiraled and was about to go bad, also had some leftovers spirals leftover in a recipe for zuchinni fetticini. So I added that to the skillet plus half a jar of four cheese alfredo sauce. Still used the tomatoes called for. Sprinkled with parmesan cheese after plated. Was very good. Reminded me of chicken spaghetti. I will make again. Thanks

  • georgeanna
    Mar 29, 2015

    It thought it needed something. I like the idea of adding pasta and cheese or even spaghetti sauce. I did add cheese to the left over and it helped. If I make it again I'll add the pasta and some spaghetti sauce. It's worth a second try but it will be a while before that happens.

  • JSpikes
    Jan 15, 2015

    We add pasta and mozzarella cheese and it is a complete meal. My family loves it.

  • partnersincooking
    Mar 19, 2014

    We made this with fresh mushrooms versus canned mushrooms. We also added a fresh jalapeno. We left out the salt and did not miss it flavor wise. My husband thought that there was a little too much oregano and pepper. This is good when you have grown way to many zucchini.

  • goodenf4u
    Nov 20, 2013

    I felt it was missing something. It reminded me of the filling for stuffed peppers, so I added some rice and spaghetti sauce. It is food and got eaten. I would not keep this recipe.

  • kleescraga
    Aug 7, 2013

    I found this recipe because I had some zucchini and mushrooms headed south, but hate to waste anything. We really liked it. Though I cut the recipe in half, we had enough for seconds, in which we seldom indulge. That speaks for how much we liked the recipe.

  • grandmamaryann
    Nov 2, 2011

    This is very good-have made it many times. I substitute approximate equivalents of diced onions and fresh sliced mushrooms. We like the leftovers on pasta.