Make this easy and delicious ground beef zucchini and potato skillet with herbs, using fresh zucchini while it's in season.
This ground beef zucchini and potato skillet is the perfect meal to throw together when you have nothing planned and are just searching your fridge and freezer for something to eat.
It’s a quick, one-skillet dish that's simple, satisfying, and thoroughly delicious.
Ground beef and zucchini are a wonderful combination; make sure you try our Zucchini and Beef Meatballs or this insanely delicious Baked Ground Beef and Zucchini Casserole.
Jump to recipe
Recipe ingredients
Zucchini: 2-3 zucchini, about 450 g/ 1lb depending on size. If you have more zucchini, try these Pan-Fried Zucchini with Flour, too.
Ground beef: You can cook this zucchini beef skillet with only ground beef or a mixture of ground beef and pork. Ground turkey is also an option.
Potatoes: You can make this dish with potato leftovers or freshly boiled potatoes. If you cook the potatoes, cook them in their skins, drain them, and let them cool until they are cool enough to handle. Peel the potatoes, then slice or cube them.
See the recipe card for full information on ingredients and quantities.
How to cook ground beef, zucchini, and potatoes?
I cooked the ground beef, potatoes, and zucchini dish in a cast-iron pan. This pan is perfect for this kind of dish; however, if you don't have it, a regular large non-stick pan will also be fine.
Step #1: Cook the potatoes, drain them, let them cool slightly, and peel them. You can also use leftover potatoes.
Step #2: Half the zucchini lengthwise and slice the halves. Chop the pepper, dice the onions and garlic, and chop the potatoes and herbs.
Step #3: Cook the ground beef briefly. Add onion and garlic and cook until the onion is translucent.
Step #4: Add peppers and zucchini and cook for a few minutes. Add broth and cook, covered, for about 5 minutes.
Step #5: Add potatoes and reheat them.
Step #6: Add cream and crème fraiche, chopped herbs, salt, and pepper to taste. Stir carefully.
Use the skillet to make Basic Skillet Chicken Breast, Broccoli and Mushrooms with Blue Cheese, or Butternut Squash and Sausage Stew.
How to store and reheat?
Refrigerate leftovers in an airtight container for 2-3 days.
Reheat in the microwave or in the skillet. Add a splash of broth when reheating and stir often.
The dish is not suitable for freezing.
Ground Beef Zucchini and Potato Skillet
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
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
- Potatoes: You can use leftover boiled potatoes if you have them.
- Dairy: Heavy cream and crème fraiche can be replaced with about ½ cup/ 125 g sour cream and a splash of milk
- Herbs: You can use other fresh or frozen herbs instead, for instance, parsley, dill, or any other (frozen) herb mixture you like.
imsen says
Love this recipe! This was very tasty!
Dianna says
Its a shame there are SO many advertisements jumping all over this page. They are SO distracting and irritating.
I'm looking forward to making a meal similar to this one, thank you for the inspiration.
Please try to ease up on the advertisements and all the pop-up videos.
Adina says
Hi Jutta. Single cream has less fat than heavy cream, only about 18%-20% fat compared to over 35%. If you don't mind the calories, you can definitely use heavy cream as well, it will make the dish even richer. I hope you like it! 🙂
Jutta Holden says
What is single cream? Heavy cream and whipping cream is the same, I believe!
Want to make this, looks so good!
Dawn @ Girl Heart Food says
I don't meal plan often, but I probably should 'cause I don't like throwing away food. We always try to eat our leftovers when we have them and even sometime repurpose them for another type of meal. I'm loving zucchini these days in all forms and this recipe looks delicious with the beef all in one skillet...my kinda meal. Love the touch of heavy cream in there just to make it a little richer. This is like the perfect comfort food 🙂 Something hubby and I would love!
Angie@Angie's Recipes says
I adore one pot meal like this...this looks very tasty and satisfying!