Description
This one-pan wonder brings together the satisfying heartiness of ground beef with the light, fresh taste of summer vegetables. Inspired by garden harvests and busy weeknights, this dish is quick, filling, and full of flavor without the fuss. It’s perfect for when you want something simple, healthy, and deeply comforting—straight from skillet to table in minutes.
Ingredients
• 1 lb lean ground beef (80% lean)
• 2 medium zucchinis, chopped into half-moons
• 1 bell pepper, diced (any color)
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Sauté garlic and onion for 2–3 minutes until fragrant.
Add ground beef; cook 5–7 minutes, breaking it apart, until browned.
Stir in bell pepper and zucchini; cook 5–6 minutes until zucchini is tender but crisp.
Season with salt, pepper, and any spices you love.
Serve warm, straight from the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 per serving
- Sodium: 480mg per serving
- Fat: 18g per serving
- Carbohydrates: 14g per serving
- Fiber: 3g per serving
- Protein: 30g per serving