Skillet Beef with Zucchini and Spinach

Lean ground beef simmered with fresh zucchini, diced tomatoes, and spinach, seasoned with simple herbs for a quick and satisfying meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.25/serving

Dietary

• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Nut-Free
• Dairy-Free
• Gluten-Free
• Low-Carb

Tags

• one-pot
• quick
• healthy
• savory
• comfort food
• budget-friendly

Ingredients

• 1 pound ground beef (90/10 or leaner)
• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 2 zucchinis (halved lengthwise and sliced into 1/2-inch half-moons)
• 1 can diced tomatoes (no-salt-added, undrained)
• 1.5 cup fresh spinach
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 1 pound lean ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain any excess fat.
2. Add 1 diced yellow onion and 2 minced cloves garlic to the skillet. Cook for 3-4 minutes, stirring, until the onion softens and garlic is fragrant.
3. Stir in 2 medium zucchini slices, 1 can diced tomatoes (undrained), 1 teaspoon dried oregano, and 1/2 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 7-8 minutes, or until zucchini is tender-crisp.
4. Remove the lid and stir in 1 1/2 cups fresh baby spinach until wilted, about 1-2 minutes. Taste and add 1/4 teaspoon salt if desired, to taste.

Notes

Leftovers are perfect for packing as a quick lunch. The flavors deepen overnight.

Nutrition (per serving)

• Calories: 395
• Protein: 28.1 g
• Carbohydrates: 18.2 g
• Fat: 24.3 g
• Fiber: 9.5 g
• Sodium: 78 mg
• Saturated Fat: 9.7 g
• Sugar: 5 g
• Cholesterol: 76 mg