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Hamburger Zucchini Skillet

A quick one-pan hamburger zucchini skillet loaded with ground beef, tender zucchini, tomatoes, and melted cheddar cheese.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 medium zucchini, sliced into half moons
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-6 minutes. Drain excess grease if needed.
  3. Add the diced onion and cook for 2-3 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add the sliced zucchini, diced tomatoes, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes. Stir to combine.
  6. Reduce heat to medium and simmer uncovered for 8-10 minutes, stirring occasionally, until the zucchini is tender.
  7. Sprinkle the shredded cheddar cheese evenly over the top, cover the skillet, and cook for 2-3 minutes until the cheese is melted.
  8. Remove from heat, garnish with fresh parsley, and serve hot.

Notes

For a lower-carb version, skip the diced tomatoes and add an extra zucchini. Leftovers keep well in an airtight container in the fridge for up to 3 days and reheat nicely in a skillet or microwave.

  • Author: Ella Whitley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American