One-Pot Beef and Zucchini Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender ground beef and crisp-tender zucchini simmered in a savory tomato-herb sauce, all cooked in a single skillet for effortless weeknight dining. This american-inspired whole30 ready in about 25 minutes pairs ground beef, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 ground beef
• 2 medium, sliced into 1/4-inch rounds zucchini
• 1/2 cup, diced onion
• 2 cloves, minced garlic
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add 12 oz ground beef, breaking it apart with a spoon until browned and cooked through, about 5-6 minutes.
2. Step 2: Add 1/2 cup diced onion and 2 minced garlic cloves, cooking for 2 minutes until softened.
3. Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute, then add 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Add 2 medium zucchini, sliced into 1/4-inch rounds, and 1/4 cup water. Cover and simmer for 8-10 minutes until zucchini is tender but still holds its shape.