Go Back

Hamburger and Zucchini Skillet

Hamburger and zucchini skillet with browned ground beef, tender zucchini coins, and a quick tomato-herb sauce topped with melted cheddar. One pan dinner method keeps cleanup minimal while the sauce thickens and the cheese melts in under 2 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
zucchini
  • 3 zucchini sliced into coins
onion
  • 1 onion diced
green bell pepper
  • 1 green bell pepper diced
garlic
  • 4 garlic cloves, minced
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
Italian seasoning
  • 1 tsp Italian seasoning
Worcestershire sauce
  • 1 tsp Worcestershire sauce
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef with onion and bell pepper in a large skillet over medium-high heat, stirring often, until the beef is browned; drain fat.
  2. Add garlic, Italian seasoning, and Worcestershire sauce and cook for 1 minute, stirring until fragrant and evenly combined (about 1 minute, medium heat).
Simmer the zucchini sauce
  1. Stir in zucchini and diced tomatoes, then season with salt and black pepper to taste; mix so the zucchini is coated in the sauce.
  2. Cook uncovered for 8–10 minutes over medium-high heat, stirring occasionally, until zucchini is tender and the sauce thickens slightly (watch for a glossy, reduced tomato base).
Melt the cheddar and serve
  1. Top with shredded cheddar cheese in an even layer so it covers the skillet; the cheese should sit on top of the hot sauce.
  2. Cover the skillet for 2 minutes over medium-high heat until the cheddar is melted and lightly bubbling at the edges (visual cue: cheese fully melted).
  3. Garnish with fresh parsley and serve directly from the skillet.

Notes

Pro tip: Slice zucchini into similar-size coins so they cook at the same rate. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove until hot and, if needed, loosen with a splash of water. Freezing is not recommended because zucchini can soften further. For a dietary swap, use a lower-fat cheddar or reduced-fat shredded cheese to cut calories without changing the skillet method.