Skillet Beef and Zucchini Hash with Roasted Red Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Ground beef sautéed with zucchini, roasted red peppers, and aromatic spices for a hearty and colorful one-pan meal. This beef recipe (whole30, gluten free), ready in about 30 minutes, pairs ground beef (85% lean), zucchini, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 20 min Serves 4 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium diced yellow onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 lb ground beef, breaking it apart with a spatula, and cook until browned and cooked through, about 7-8 minutes.
  3. Step 3: Stir in 2 medium diced zucchinis and 1 cup chopped roasted red peppers. Sprinkle 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp sea salt, and 1/2 tsp black pepper over the mixture and cook for 5-6 minutes until zucchini is tender and slightly browned.
  4. Step 4: Adjust seasoning if needed, then remove from heat. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Skillet Beef and Zucchini Hash with Roasted Red Peppers take to make?

Total time is about 30 minutes (10 min prep + 20 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 Skillet Beef and Zucchini Hash with Roasted Red Peppers?

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 (85% lean) from drying out.

Can I substitute ingredients in Skillet Beef and Zucchini Hash with Roasted Red Peppers?

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 Skillet Beef and Zucchini Hash with Roasted Red Peppers 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 Skillet Beef and Zucchini Hash with Roasted Red Peppers whole30?

Yes — this recipe is tagged whole30, gluten free, high protein, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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