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Ground Beef Zucchini Skillet Recipe

“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. YIELD: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


  • 1. 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. Yield: 6 servings.

Nutritional Facts

1 cup: 213 calories, 9g fat (4g saturated fat), 40mg cholesterol, 585mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 17g protein.

Reviews for Ground Beef Zucchini Skillet

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georgeanna User ID: 1160318 223770
Reviewed 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 User ID: 11489 217951
Reviewed Jan. 15, 2015

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

partnersincooking User ID: 7714480 157299
Reviewed 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 User ID: 4775170 207740
Reviewed 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 User ID: 3865772 68412
Reviewed 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 User ID: 5294775 157828
Reviewed 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."

nyholm User ID: 3835713 63151
Reviewed Aug. 11, 2010

"Family enjoyed it with the bread sticks and I really liked all the vegetables in it."

mommamcd User ID: 2735075 68395
Reviewed Jul. 28, 2010

"easy recipe. Husband and son loved it."

CWOCN User ID: 4346648 137048
Reviewed Jul. 9, 2010

"This is one of our very favorites! I use lean ground turkey and add a yellow summer squash. When in season, I sub eggplant for the mushrooms."

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