Beef Rice Zucchini Skillet

Beef Zucchini Rice Skillet in white enamel cast iron skillet on white piece of wood with serving spoon.

4.84 from 6 votes

This budget-friendly Mexican-inspired zucchini and ground beef recipe is a one-pot meal that comforts and satisfies. Perfect for busy weeknights when you need a quick and delicious dinner in under an hour!

Prep Time15

Cook Time30

Total Time45

Course: Beef

Cuisine: Southwestern / Mexican

Diet: Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 tablespoons canola oil
1 medium onion chopped
1 medium red bell pepper or yellow
1 pound lean ground beef or turkey
3 medium zucchini quartered lengthwise and sliced 1/2-inch thick
4 cloves garlic minced
2 cups beef broth or water
1 cup salsa your favorite, hot or mild
1 cup converted (parboiled) rice
1 tablespoon chili powder
1 teaspoon salt
Freshly ground black pepper to taste
1 1/2 cups shredded Mexican blend cheese divided

Instructions

Heat the oil in a large nonstick or enameled cast iron skillet over medium-high heat.
Add the onion, reduce the heat to medium-low, and cook for 4-5 minutes or until it begins to soften.
Add the red bell pepper and beef. Cook for 5-6 minutes, breaking it up with a wooden spoon as it browns until it's no longer pink. Drain off any excess grease if necessary.
Add the zucchini and garlic and stir to distribute it evenly in the skillet.
Add the beef broth, salsa, chili powder, rice, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes.
Turn off the heat and let stand for 5 minutes or until the rice is fully cooked.
Add 1 cup of the cheese and stir until melted. Taste for seasoning and add more salt to taste and black pepper to taste.
Sprinkle with the remaining cheese and serve.

Notes

SUBSTITUTES:

Use plain green bell pepper, Poblanos, or any sweet bell pepper.
You can also use ground turkey or chicken.
Taco seasoning can replace chili powder.
Water, chicken broth, or vegetable broth can be used in place of beef broth.
Make it low-carb with cauliflower rice.
Use shredded Cheddar or Monterey Jack in place of the Mexican blend cheese.

TO MAKE INTO A ZUCCHINI GROUND BEEF CASSEROLE:

Don't add the cheese while it's still hot.
Transfer to a casserole or baking dish, let cool, then add 1 cup of cheese. Sprinkle the remaining cheese on the top.
Cover with aluminum foil and refrigerate. When ready to bake, place in a 350-degree oven and heat through. Uncover during the last 10-15 minutes for the cheese to melt and lightly brown.

FREEZER-FRIENDLY:

Can be frozen for 1-2 months. Thaw in the refrigerator.
Reheat in the oven or microwave.
The zucchini may soften more, but the beef and rice help texturally.

Nutrition