Beefy Potato Zucchini Dinner
This Beefy Potato Zucchini Dinner is the perfect hearty, one-pan meal that’s both filling and full of flavor. Tender ground beef is cooked with soft, fluffy potatoes, fresh zucchini, onions, and aromatic herbs for a wholesome dish that tastes like pure comfort. It’s an ideal option for busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, it’s a great way to sneak extra veggies into a family favorite!
⏱ Time Required:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients (4–5 servings)
1 lb (450g) ground beef (lean preferred)
3 medium potatoes, peeled and diced into small cubes
2 medium zucchinis, sliced into half-moons
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil (or butter)
1 can (14 oz / 400g) diced tomatoes (with juice)
1 tsp dried oregano
1 tsp paprika
½ tsp dried thyme (or Italian seasoning)
Salt & pepper, to taste
½ cup shredded cheese (cheddar, mozzarella, or a mix – optional)
Fresh parsley, chopped for garnish
Instructions
1. Cook the potatoes
In a large skillet or pan, heat 1 tbsp olive oil over medium heat.
Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until they start to soften and turn golden. Remove and set aside.
2. Brown the beef
In the same skillet, add 1 tbsp olive oil and the ground beef.
Cook until browned, breaking it apart with a spatula (about 5–6 minutes).
Drain excess fat if needed.
3. Add aromatics
Stir in chopped onion and minced garlic.
Sauté for 2–3 minutes until fragrant.
4. Combine and season
Return the potatoes to the pan.
Add zucchini, diced tomatoes (with juice), oregano, paprika, thyme, salt, and pepper.
Mix well to coat everything in the seasoning.
5. Simmer
Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender and zucchini is cooked but not mushy.
6. Optional cheesy topping
Sprinkle shredded cheese on top in the last 2 minutes of cooking. Cover until melted.
7. Serve
Garnish with fresh parsley and serve hot with crusty bread, rice, or a fresh salad.
Tips for the Best Results:
Uniform Cutting: Dice potatoes and zucchini into similar-sized cubes so they cook evenly.
Pre-cook Potatoes: For softer potatoes, parboil them for 5–6 minutes before adding to the skillet.
Drain Beef: If your ground beef releases a lot of grease, drain it before adding vegetables to keep the dish lighter.
Season in Layers: Add salt and spices while browning beef and again after adding vegetables to ensure balanced flavor.
Cheese for Creaminess: Sprinkle shredded mozzarella or cheddar on top before serving for a cheesy touch.
Variations to Try:
Spicy Kick: Add diced jalapeños or red pepper flakes while cooking.
Mediterranean Twist: Season with oregano, thyme, and a squeeze of lemon juice.
Tex-Mex Style: Add corn, black beans, taco seasoning, and top with salsa.
Low-Carb Swap: Replace potatoes with cauliflower florets for fewer carbs.
Casserole Version: Transfer to a baking dish, top with cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly.
Q/A Section
Q1: Can I use ground chicken or turkey instead of beef?
Yes! Ground chicken or turkey works just as well, though the flavor will be milder. You can add extra seasonings like paprika or garlic powder to enhance taste.
Q2: Can I prepare this ahead of time?
Absolutely. Assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Add 5–7 minutes extra baking time if cooking straight from the fridge.
Q3: How do I make this recipe dairy-free?
Use a plant-based cheese substitute or skip the cheese topping entirely. You can also use coconut cream or almond milk for the sauce.
Q4: Can I freeze leftovers?
Yes. Cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat in the oven for the best texture.
Q5: What can I serve alongside this dish?
It’s a complete meal on its own, but a fresh green salad or garlic bread makes a great pairing.
Nutrition Information (Per serving, serves 6)
Calories: ~365 kcal
Protein: 22 g
Carbohydrates: 24 g
Dietary Fiber: 4 g
Sugars: 6 g
Fat: 21 g
Saturated Fat: 9 g
Cholesterol: 80 mg
Sodium: 720 mg
Potassium: 970 mg
Vitamin A: 18% DV
Vitamin C: 30% DV
Calcium: 20% DV
Iron: 18% DV