Beef & Zucchini Skillet

This skillet turned out pretty well, but of course Cody had suggestions for improvement.  The flavor was subtle, so he wasn’t crazy about it, but you just have to pay attention.  We just ate the mixture plain, but Cody’s suggestions included: serving over rice or noodles, adding tomato sauce to make it saucier, or dicing the zucchini (rather than slicing it).

Beef & Zucchini Skillet

from This Chick Cooks


  • 2 medium or 1 large zucchini, halved lengthwise & sliced
  • olive oil for frying
  • 1 lb ground beef
  • 1 pint cherry or grape tomatoes, or 3-4 diced large tomatoes
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 2 cloves minced garlic
  • 1 tb balsamic vinegar
  • salt & pepper to taste


  • Fry the zucchini in olive oil, over medium heat, for about 2-3 minutes per side. The zucchini should be soft & slightly browned in places
  • In a separate skillet, brown the ground beef.  Add garlic a few minutes into cooking
  • Add tomatoes, vinegar, basil, parsley, oregano, salt, and pepper to beef.  Cover the pan; cook until tomatoes are slightly soft, about 5 minutes
  • When the zucchini is all fried, stir it into the beef mixture & serve

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