Ingredients
Scale
- 1 pound (450g) ground beef
- 2 medium zucchinis, sliced
- 1 large sweet potato, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by rinsing and slicing the zucchinis, peeling and dicing the sweet potato, chopping the onion, and mincing the garlic. Heating a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onions and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and paprika. Drain excess fat if necessary.
- Add the diced sweet potatoes to the skillet and cook for 5 minutes, stirring occasionally. Then, add the sliced zucchinis and continue cooking until the vegetables are tender, about another 5-7 minutes. Adjust seasoning as needed.
- Once everything is cooked and seasoned to your liking, sprinkle with fresh parsley. Serve hot directly from the skillet for a wholesome, satisfying meal.
Notes
- Allow leftovers to cool completely before transferring to an airtight container. Keeps well in the refrigerator for up to 3 days. Reheat in microwave or on stovetop. For longer storage, freeze in freezer-safe containers.
- Enhance the flavor by topping with shredded cheese or a dollop of sour cream. Serve alongside crusty bread, green salad, rice, or roasted potatoes. Add hot sauce or red pepper flakes for extra spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 80 mg