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Hamburger and Zucchini Skillet

Hamburger and zucchini skillet with seasoned ground beef, tender zucchini coins, and a quick tomato-herb sauce. One-pan cooking delivers a savory, slightly thickened sauce with melted cheddar on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Hamburger and Zucchini Skillet
  • 1.5 lb ground beef Use 80/20 for best browning; drain excess fat after cooking.
  • 3 zucchini Slice into even coins so they cook at the same rate.
  • 1 onion Dice small for quick softening in the first browning step.
  • 1 green bell pepper Dice to match the onion pieces for even texture.
  • 4 garlic Minced so it turns fragrant without burning.
  • 1 can (14.5 oz) diced tomatoes Use canned for fast weeknight prep.
  • 1 tsp Italian seasoning Boosts the tomato-herb flavor.
  • 1 tsp Worcestershire sauce Adds savory depth to the sauce.
  • 1 salt Season to taste during the zucchini-and-tomato simmer.
  • 1 black pepper Season to taste during the zucchini-and-tomato simmer.
  • 1 cup shredded cheddar cheese Top at the end and melt under a brief cover.
  • 1 fresh parsley Chopped or torn for garnish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet
  1. Brown the ground beef with the diced onion and green bell pepper in a large skillet over medium-high heat, then drain any excess fat.
  2. Add the minced garlic, Italian seasoning, and Worcestershire sauce, and cook for 1 minute until fragrant.
  3. Stir in the zucchini coins and the diced tomatoes, then season with salt and black pepper.
  4. Cook uncovered for 8–10 minutes, stirring occasionally, until the zucchini is tender and the sauce thickens slightly.
  5. Sprinkle the shredded cheddar cheese over the top, cover the skillet for 2 minutes, and cook until the cheese is melted.
  6. Garnish with fresh parsley and serve straight from the skillet.

Notes

Pro tip: Slice zucchini into similar-sized coins (aim for bite-size thickness) so they turn tender in the same 8–10 minute window. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium heat until hot. Freezing isn’t recommended because zucchini can soften too much. For a lower-dairy option, swap cheddar for a lactose-free shredded cheese blend if you want the same melt.