Beef-Zucchini Skillet

Seasoned lean ground beef sautéed with fresh late-summer zucchini and sweet corn, served alongside golden microwave baby potatoes.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• comfort food
• healthy
• smoky

Ingredients

• 1 pound ground beef (90% lean)
• 2 zucchinis (halved lengthwise and sliced into half-moons)
• 1 cup frozen sweet corn
• 1 pound baby yellow potatoes (halved)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Place halved baby yellow potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 7 minutes until fork-tender, then toss with olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
2. While potatoes cook, heat a large non-stick skillet over medium-high heat. Add ground beef and cook for 5 to 6 minutes, breaking it apart with a spatula, until browned and cooked through to 160°F. Drain any excess fat if needed.
3. Add sliced zucchini, frozen sweet corn, garlic powder, smoked paprika, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to the skillet with the beef.
4. Sauté over medium heat for 6 to 7 minutes until the zucchini is tender-crisp and the corn is warmed through.
5. Plate the warm beef and vegetable skillet mixture alongside the seasoned tender baby potatoes and serve immediately.

Notes

Microwaving the baby potatoes cuts down cooking time drastically without sacrificing texture.

Nutrition (per serving)

• Calories: 540
• Protein: 48 g
• Carbohydrates: 44 g
• Fat: 19 g
• Fiber: 6 g
• Sodium: 760 mg
• Saturated Fat: 6 g
• Sugar: 7 g
• Cholesterol: 120 mg