Zucchini Beef Skillet Recipe

4.5 3 3
Zucchini Beef Skillet Recipe
Zucchini Beef Skillet Recipe photo by Taste of Home
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Zucchini Beef Skillet Recipe

Read Reviews
4.5 3 3
Publisher Photo
This is a speedy summer recipe that uses up those abundant garden goodies: zucchini, tomatoes and green peppers. —Becky Calder, Kingston, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium zucchini, cut into 3/4-inch cubes
  • 2 large tomatoes, chopped
  • 1/4 cup water
  • 1 cup uncooked instant rice
  • 1 cup shredded cheddar cheese

Directions

In a large skillet, cook and crumble beef with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain.
Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted. Yield: 4 servings
Originally published as Zucchini Beef Skillet in Simple & Delicious June/July 2017

Nutritional Facts

2 cups: 470 calories, 24g fat (11g saturated fat), 98mg cholesterol, 749mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 32g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium zucchini, cut into 3/4-inch cubes
  • 2 large tomatoes, chopped
  • 1/4 cup water
  • 1 cup uncooked instant rice
  • 1 cup shredded cheddar cheese
  1. In a large skillet, cook and crumble beef with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain.
  2. Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted. Yield: 4 servings
Originally published as Zucchini Beef Skillet in Simple & Delicious June/July 2017

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Reviews forZucchini Beef Skillet

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MY REVIEW
abbasgael User ID: 5941136 272501
Reviewed Sep. 1, 2017

"A little on the bland side. I had to dump a bunch of salsa in it, and then it was pretty good."

MY REVIEW
VictoriaElaine User ID: 3422096 271587
Reviewed Aug. 10, 2017

"This was delicious and only took about 30 minutes to throw together. The only change I made was to add a teaspoon of creole season for a little more flavor."

MY REVIEW
AllisonO User ID: 7446023 269034
Reviewed Jul. 5, 2017

"A fantastic way to use up summer produce! You definitely get your veggies with this scrumptious meal. It reminded my husband of a simple meal his mom used to make in the summers to stretch whatever meat they had on hand. It prompted a nice walk down memory lane, so kudos for that alone!

The only changes I made to the original recipe were to cook the rice separately as I didn't have instant rice in my pantry (definitely led to the zucchini and beef mixture being much more watery than if I'd used the instant rice in the same pot--if I do this again, I'll cut the water in half or eliminate it altogether), and using a yellow summer squash in place of one of the zucchini called for since I only had two of those. We also added Cajun-Creole seasoning to the final dish for some extra flavor (the basic recipe turns out slightly on the bland side without a little something extra) and eliminated the cheese due to dietary restrictions. When I make this again, I might swap bulk Italian sausage for the ground beef."

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