Sautéed Ground Beef with Zucchini and Roasted Red Pepper
A flavorful skillet dish combining ground beef with tender zucchini and smoky roasted red peppers, seasoned with garlic and herbs. This mediterranean-inspired beef (gluten free, whole30) ready in about 25 minutes pairs ground beef (80% lean), large roasted red pepper, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 1 lb ground beef (80% lean)
- 2 medium zucchini, diced into 1/2-inch cubes
- 1 large roasted red pepper, thinly sliced
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb ground beef to the skillet, breaking it apart with a spatula. Cook for 6-7 minutes until browned and cooked through, stirring occasionally.
- Step 3: Stir in 2 diced medium zucchinis and 1 thinly sliced roasted red pepper, cooking for 5 minutes until the zucchini softens but remains slightly firm.
- Step 4: Season with 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Stir well to combine and cook for an additional 2 minutes to meld flavors.
- Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Ground Beef with Zucchini and Roasted Red Pepper take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Ground Beef with Zucchini and Roasted Red Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef (80% lean) from drying out.
Can I substitute ingredients in Sautéed Ground Beef with Zucchini and Roasted Red Pepper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Ground Beef with Zucchini and Roasted Red Pepper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Ground Beef with Zucchini and Roasted Red Pepper gluten free?
Yes — this recipe is tagged gluten free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
