This pesto ground beef and zucchini skillet is a simple one pan dinner that’s ready to eat in 30 minutes! It’s full of protein and veggies and can be served as is or with a side of rice or pasta.
Got some extra zucchini you need to use? Make these buffalo chicken zucchini boats or this grilled zucchini corn salad.
Why You’ll Love Ground Beef and Zucchini
One pan dinner – Everything for this meal cooks in one skillet. Use a 12 inch skillet to ensure that it all fits.
Simple ingredients – You only need 8 ingredients to make this recipe. Not only does this mean minimal prep work, but it makes it an affordable meal.
Wholesome and nutritious – This is a meal that’s high in protein paired with vegetables and fat to make it more satiating. Although there are some carbs from the corn, I recommend serving it rice or pasta to make it more balanced.
Ingredient Notes
Ground beef – Use lean ground beef so that it isn’t too greasy. If you do have a lot of excess grease drain it from the skillet.
Zucchini and corn – The veggies. I love the pop of sweetness that the corn adds to the recipe. You can use fresh or frozen corn.
Shallots – Shallots are part of the onion family and have a milder flavor than yellow and white onions.
Garlic – The recipe calls for fresh minced or grated garlic, but you can also use a 1/2 teaspoon of garlic powder.
Italian seasoning – Italian seasoning is an herb blend made up of basil, oregano, rosemary, and thyme. It’s a great way pack in more Italian flavor.
Pesto – Basil pesto gives this ground beef skillet a big boost of flavor! Use jarred or refrigerated pesto to save time or make your own.
Balsamic vinegar – The sweet and tart flavor pairs perfectly with pesto.
Basil – (Optional) Fresh basil added on top is a great way to reinforce the basil flavor that’s in the pesto.
Tips for Making Ground Beef and Zucchini
- Use small or medium sized zucchini. Large zucchini tends to have a lot of seeds and hold more water. Smaller sizes have better flavor.
- Drain any excess grease left in the skillet from the ground beef. Since there’s a fair amount of olive oil in the pesto, leaving it in may result in it being too greasy.
- Use a good quality pesto. Since pesto is what gives the recipe most of its flavor you want to use the best you can buy or make. I like Delallo jarred pesto or Gotham Greens for a fresh refrigerated pesto.
Substitutions and Variations
- Swap ground beef with ground turkey or ground chicken.
- Use different veggies. Summer squash, tomatoes, bell peppers, or broccoli are just a few ideas.
- Add cheese. Mozzarella or parmesan cheese can be added to the top at the end. I recommend using 1 cup shredded mozzarella or a 1/2 cup of shredded parmesan cheese. You could also do a mixture of both.
What to Serve with Pesto Ground Beef and Zucchini
This ground beef recipe doesn’t have many carbs in it so you may want to add a side dish that’s higher in carbs to make it a more balanced meal. Below are a few ideas.
Storage
Storage – The pesto ground beef will keep for 4-5 days in the refrigerator. You can also freeze it for up to 3 months. Defrost it in the refrigerator overnight before reheating it.
Reheating – You can reheat the leftovers in the microwave or in a skillet over medium heat until they’re hot.
More Ground Beef Recipes
If you love ground beef and are looking for more quick and easy recipes to make with it, try out some of my favorites!
Did you make this ground beef zucchini skillet? I’d love if you’d leave a recipe rating and review below.
Heat a 12 inch skillet over medium-high heat. Drizzle in a little olive oil and add in the ground beef. Crumble and cook the ground beef for 2-3 minutes and then add in the shallots and garlic. Season with salt, pepper, and the Italian seasoning.
Cook for another minute until the shallots start to soften and the garlic is fragrant.
Push the ground beef mixture to one side of the skillet then add in the zucchini and corn. Season them with a little salt and pepper.
Continue to cook until the ground beef is cooked through and the zucchini is tender. Add in the pesto and balsamic vinegar and stir everything together.
Taste for seasoning then top with chopped basil. Serve immediately.
Store the leftovers in the fridge for 4-5 days or freeze them for up to 3 months. Defrost in the fridge overnight before reheating.
Calories: 301kcalCarbohydrates: 15gProtein: 28gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 72mgSodium: 364mgPotassium: 785mgFiber: 3gSugar: 7gVitamin A: 641IUVitamin C: 20mgCalcium: 79mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
