Ground Beef Skillet with Zucchini and Carrots

Ingredients

• 500 g ground beef (about 1.1 lb) — sirloin or chuck
• 2 medium zucchini (about 400 g / 14 oz), cut into cubes
• 2 medium carrots (about 180 g / 6 oz), grated or finely diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp (30 ml) olive oil
• 2 medium tomatoes, seeded and chopped
• 3 tbsp (45 ml) tomato sauce (optional for more sauce)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped green onion (scallions) to finish
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
2. Add the minced garlic and cook for about 30 seconds, taking care not to let it brown.
3. Add the ground beef and cook, breaking it up with a spoon, until it loses its pink color and is lightly browned.
4. Season with salt and black pepper and, if desired, stir in the tomato sauce to make the mixture juicier.
5. Add the grated carrot and stir well; cook for 3–4 minutes to begin softening.
6. Fold in the cubed zucchini, mix, and continue cooking for another 6–8 minutes until the vegetables are tender but still hold their shape.
7. Taste and adjust seasoning, remove from heat, then sprinkle the chopped green onion and grated Parmesan over the top, gently mixing.
8. Serve hot with white rice, quinoa, or a green salad for a quick weeknight dinner.

Tips

• Cut the zucchini to a similar size as the carrot so they cook evenly.
• If you prefer less liquid, remove the zucchini seeds before cutting.
• For extra flavor, add 1 tsp ground cumin to the seasoning (optional).

Variations

• Make it spicy: add 1 chopped red chili (such as a jalapeño) with the garlic.
• Use as a filling: stuff tacos, pita bread, or stuffed pasta with the mixture.
• Cheesy version: top with mozzarella and bake for a few minutes until melted and golden.

FAQ