Grass-Fed Beef and Zucchini Skillet
A simple, one-pan dinner featuring lean beef and zucchini with aromatic garlic and fresh rosemary. This American-inspired Whole30 recipe, ready in about 20 minutes, pairs Grass-fed beef, ground, Zucchini, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Grass-fed beef, ground
- 2 medium (1 lb) Zucchini
- 3 cloves Garlic
- 2 tbsp Olive oil
- 1 tsp, chopped Fresh rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz ground grass-fed beef and cook, breaking into small crumbles, for 5 minutes until browned and cooked through.
- Step 2: Add 2 medium diced zucchini (1 lb), 3 minced garlic cloves, and 1 tsp chopped fresh rosemary to the skillet. Stir to combine and cook for 4 minutes until zucchini softens but retains shape.
- Step 3: Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to incorporate. Cook for 1 minute more until fragrant, then serve immediately.
