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–+ servings
ground beef zucchini and potato skillet sprinkled with lots of herbs.
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4.63 from 27 votes

Ground Beef Zucchini and Potato Skillet

Make this easy and delicious ground beef, zucchini, and potato skillet with herbs, using fresh zucchini while it's in season.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Beef, Pork and Lamb
Cuisine: German
Servings: 6 servings
Calories: 431kcal
Author: Adina

Ingredients

  • 1 lb potatoes Note 1
  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 1 medium onion
  • 4 garlic cloves
  • 1 lb zucchini
  • 1 red bell pepper
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • 2 tablespoons crème fraiche Note 2
  • 2 sprigs thyme Note 3
  • small bunch of chives
  • fine sea salt and black pepper
US - EU

Instructions

  • Potatoes: If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube, or thickly slice them. Set aside.
    1 lb potatoes
  • Chop: Finely chop the onion and the garlic cloves.
    1 medium onion + 4 garlic cloves
  • Cook ground beef: Heat the oil in a large skillet. Add the ground beef and stir for a few minutes until the meat changes color.
    1 tablespoon olive oil + 1 lb ground beef
  • Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned for about 5 minutes.
  • Chop vegetables: In the meantime, halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and cook for 2-3 minutes.
    1 lb zucchini+ 1 red bell pepper
  • Simmer: Add the broth, cover the pot, and cook for about 5 minutes or until the veggies are done to your liking. Add the potatoes and reheat them.
    1 cup vegetable broth
  • Add cream, crème Fraiche, chopped herbs, salt, and pepper to taste. Stir carefully and serve immediately.
    ½ cup heavy cream + 2 tablespoons crème fraiche + 2 sprigs thyme + small bunch of chives + fine sea salt and black pepper

Notes

  1. Potatoes: You can use leftover boiled potatoes if you have them.
  2. Dairy: Heavy cream and crème fraiche can be replaced with about ½ cup/ 125 g sour cream and a splash of milk
  3. Herbs: You can use other fresh or frozen herbs instead, for instance, parsley, dill, or any other (frozen) herb mixture you like.

Nutrition

Serving: 1/6 of the dish | Calories: 431kcal | Carbohydrates: 24g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 316mg | Fiber: 3g | Sugar: 5g