Ground Beef and Summer Squash Skillet
Bursting with hearty flavors and fresh summer produce, this Ground Beef and Summer Squash Skillet is a quick, wholesome one-pan dinner perfect for busy weeknights. Tender zucchini and yellow squash are sautéed with savory ground beef, aromatic garlic, and onions, then simmered with juicy diced tomatoes and a medley of warming spices like smoked paprika and Italian seasoning. Finished with a sprinkle of melted Parmesan cheese and a touch of fresh parsley, this 30-minute recipe delivers a rich, satisfying meal that’s low on effort but big on taste. Ideal for a crowd-pleasing family dinner, this skillet dish is not only comforting but also a great way to highlight seasonal summer squash. Serve it warm and enjoy a hearty, flavorful dish packed with nourishing ingredients!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 medium zucchini
- 1 medium yellow squash
- 1 14-ounce can diced tomatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 0.25 teaspoons crushed red pepper flakes
- 0.25 cup shredded Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Heat a large skillet over medium heat. Add olive oil and let it warm up for about 1 minute.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain excess fat and set the beef aside on a plate.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the zucchini and yellow squash slices to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour in the can of diced tomatoes (with juices), and return the cooked ground beef to the skillet.
Season the mixture with salt, black pepper, smoked paprika, Italian seasoning, and crushed red pepper flakes. Stir well to combine.
Lower the heat to medium-low and let the mixture simmer for 5-7 minutes, stirring occasionally, until the flavors meld together and the squash is tender.
Sprinkle the shredded Parmesan cheese over the top and allow it to melt for about 1 minute.
Garnish with freshly chopped parsley before serving. Serve warm, straight from the skillet!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5338 mg | 232% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 34.5 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
