You’re about to discover a world of delicious possibilities where humble ground beef and fresh zucchini transform into quick, healthy dinners the whole family will love. From cozy casseroles to zesty skillet meals, these 20 flavorful recipes are your ticket to stress-free weeknights. Let’s dive in and find your new favorite!
Zucchini and Ground Beef Stuffed Peppers
A hearty, one-pan meal that transforms humble ingredients into a satisfying dinner. Zucchini and ground beef stuffed peppers deliver balanced flavors with minimal cleanup, perfect for busy weeknights. They’re versatile enough to customize with your favorite spices or cheeses.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 4 large bell peppers
– 1 lb ground beef (85% lean)
– 1 medium zucchini, diced
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Slice bell peppers in half lengthwise and remove seeds and membranes.
3. Place pepper halves cut-side up in a 9×13-inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add ground beef and cook for 5 minutes, breaking it into small crumbles with a spatula.
6. Add diced onion and cook for 3 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add diced zucchini and cook for 4 minutes until slightly tender.
9. Mix in cooked white rice, marinara sauce, dried oregano, salt, and black pepper.
10. Simmer the mixture for 2 minutes to combine flavors.
11. Spoon the beef and zucchini filling evenly into each pepper half, packing it lightly.
12. Top each stuffed pepper with shredded mozzarella cheese.
13. Cover the baking dish with aluminum foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10 minutes until cheese is golden and peppers are tender.
15. Let peppers rest for 5 minutes before serving.
Packed with savory beef and tender zucchini, these peppers offer a juicy, robust bite. The melted mozzarella adds a creamy contrast, while the bell pepper shells soften just enough to hold their shape. Serve them alongside a crisp green salad or with crusty bread to soak up any extra sauce.
Spicy Ground Beef and Zucchini Stir-Fry
Busy weeknights demand quick, satisfying meals. This spicy ground beef and zucchini stir-fry delivers bold flavor in under 30 minutes. It’s a protein-packed, veggie-loaded dish that’s endlessly adaptable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 medium zucchini, sliced into 1/4-inch rounds
– 1 red bell pepper, sliced into strips
– 3 tbsp soy sauce
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp red pepper flakes
– 1/2 tsp ground black pepper
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the skillet. Break it apart with a spatula and cook undisturbed for 2 minutes to develop a sear.
3. Stir the beef and continue cooking until no pink remains, about 4 minutes. Tip: Avoid overcrowding the pan to ensure proper browning.
4. Transfer the cooked beef to a plate, leaving any rendered fat in the skillet.
5. Add the diced yellow onion to the skillet. Cook, stirring occasionally, until translucent, about 3 minutes.
6. Stir in 3 cloves minced garlic and 1 tbsp grated ginger. Cook for 30 seconds until fragrant.
7. Add the sliced zucchini and red bell pepper strips. Cook, stirring frequently, for 4 minutes until vegetables are tender-crisp.
8. Return the cooked ground beef to the skillet with the vegetables.
9. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp red pepper flakes, and 1/2 tsp ground black pepper.
10. Pour the sauce mixture over the beef and vegetables. Stir to coat everything evenly and cook for 2 minutes until heated through. Tip: For a thicker sauce, let it simmer for an extra minute.
11. Remove the skillet from heat. Stir in the sliced green onions.
12. Transfer the stir-fry to a serving dish and sprinkle with 1 tbsp sesame seeds. Tip: Toast the sesame seeds in a dry pan for 1 minute beforehand for enhanced nutty flavor.
With tender beef and crisp-tender zucchini, this stir-fry offers a satisfying contrast in every bite. The savory-sweet sauce packs a subtle heat that builds with each forkful. Serve it over steamed rice or cauliflower rice, or wrap it in lettuce cups for a low-carb option.
Cheesy Ground Beef and Zucchini Casserole
Every home cook needs a reliable, hearty casserole in their rotation. This cheesy ground beef and zucchini bake delivers comfort with minimal fuss, perfect for busy weeknights. It’s a one-dish wonder that packs protein and veggies into a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 2 medium zucchinis, diced into 1/2-inch pieces
– 1 yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 (15 oz) can tomato sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a spatula until no pink remains. Tip: Drain excess fat from the beef for a less greasy casserole.
3. Transfer the cooked beef to a bowl. In the same skillet, add the remaining 1 tbsp olive oil.
4. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add the diced zucchini to the skillet and cook for 5-6 minutes, stirring occasionally, until slightly tender but still firm. Tip: Avoid overcooking the zucchini here to prevent it from becoming mushy in the bake.
7. Return the cooked ground beef to the skillet with the vegetables.
8. Pour in the tomato sauce, then add dried oregano, salt, and black pepper. Stir to combine thoroughly.
9. Simmer the mixture for 3-4 minutes over medium heat, allowing the flavors to meld.
10. Remove the skillet from heat and stir in the sour cream until fully incorporated.
11. Transfer the beef and zucchini mixture to the prepared baking dish, spreading it evenly.
12. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
13. Finish by sprinkling the grated Parmesan cheese over the casserole.
14. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
15. Remove from the oven and let it rest for 5 minutes before serving.
This casserole emerges with a creamy, savory interior and a perfectly golden, cheesy crust. The zucchini retains a slight bite, adding freshness to the rich beef and tomato base. Try serving it over a bed of crisp greens for a contrast in textures, or pair it with garlic bread to soak up every last bit.
Ground Beef and Zucchini Lasagna Rolls
Ditch the fuss of traditional lasagna with these roll-ups that pack all the flavor in a neat, portion-controlled package. They combine savory ground beef and fresh zucchini in a cheesy, baked bundle that’s perfect for weeknights or entertaining. You’ll love how simple they are to assemble and how impressive they look on the plate.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 12 lasagna noodles
– 1 lb ground beef (80/20)
– 2 medium zucchini, grated (about 2 cups)
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 24 oz marinara sauce
– 15 oz ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook lasagna noodles in boiling salted water for 8 minutes until al dente, then drain and lay flat on a towel to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat and sauté diced onion for 5 minutes until translucent.
4. Add ground beef to the skillet and cook for 7 minutes, breaking it into small crumbles, until no pink remains.
5. Stir in minced garlic and grated zucchini, cooking for 3 more minutes until zucchini softens and releases moisture.
6. Drain any excess liquid from the skillet, then mix in oregano, salt, and pepper.
7. In a bowl, combine ricotta cheese, egg, and 1 cup of mozzarella cheese until smooth.
8. Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
9. Lay out a cooked noodle, spread 2 tablespoons of ricotta mixture along its length, then top with 3 tablespoons of the beef-zucchini filling.
10. Roll up the noodle tightly from one end and place seam-side down in the baking dish; repeat with remaining noodles.
11. Pour remaining marinara sauce over the rolls, then sprinkle with remaining mozzarella and Parmesan cheese.
12. Cover dish with foil and bake for 20 minutes, then remove foil and bake for 10 more minutes until cheese is bubbly and golden.
13. Let rest for 5 minutes before serving to allow the rolls to set.
Zesty and satisfying, these rolls offer a tender noodle wrap around a hearty, well-seasoned filling. The zucchini keeps the beef moist while adding a subtle freshness, and the triple-cheese topping melts into a gooey, flavorful crust. For a creative twist, serve individual rolls atop a pool of extra marinara with a side of garlic bread to soak up every last bit.
Zucchini Boats Stuffed with Ground Beef
Mention zucchini and most think of bland sides, but these boats transform it into a hearty main. Stuffed with savory ground beef and topped with melted cheese, they’re a complete meal in a neat package. You’ll have dinner ready with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 medium zucchini
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded mozzarella cheese
– 2 tbsp grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise and scoop out the seeds with a spoon to create boats, leaving a 1/4-inch border.
3. Brush the zucchini boats lightly with 1 tbsp olive oil and place them cut-side up on the baking sheet.
4. Bake the zucchini boats for 10 minutes at 400°F to soften them slightly.
5. While the zucchini bakes, heat a large skillet over medium-high heat and add the ground beef.
6. Cook the ground beef for 5-7 minutes, breaking it into small pieces with a spatula until no pink remains.
7. Tip: Drain any excess fat from the skillet to keep the filling from becoming greasy.
8. Add 1/2 cup diced yellow onion to the skillet and cook for 3-4 minutes until softened.
9. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
10. Pour in 1 cup marinara sauce, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, then simmer for 2 minutes.
11. Remove the zucchini from the oven and evenly divide the beef mixture among the boats, packing it in lightly.
12. Tip: Press the filling gently to prevent it from spilling during baking.
13. Top each boat with 1 cup shredded mozzarella cheese and 2 tbsp grated Parmesan cheese.
14. Bake the stuffed zucchini boats at 400°F for 15-20 minutes until the cheese is bubbly and golden brown.
15. Tip: For extra crispness, broil for the final 1-2 minutes, watching closely to avoid burning.
16. Let the zucchini boats rest for 5 minutes before serving to set the filling.
With tender zucchini that holds its shape, each bite offers a juicy, savory filling balanced by the creamy melted cheese. Serve these boats straight from the oven with a side salad for a light yet satisfying meal, or customize them by swapping the beef for turkey or adding diced bell peppers to the mix.
Ground Beef and Zucchini Meatballs
These ground beef and zucchini meatballs are a clever way to sneak in extra veggies, resulting in a surprisingly juicy and flavorful bite. They come together quickly for a satisfying weeknight meal. Tender zucchini keeps the meatballs moist without making them soggy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 1 medium zucchini, grated (about 1 cup packed)
– 1/2 cup plain breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 (24 oz) jar marinara sauce
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture; this prevents soggy meatballs.
3. In a large bowl, combine the ground beef, squeezed zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper.
4. Use your hands to mix the ingredients just until combined; avoid overmixing to keep the meatballs tender.
5. Scoop the mixture and roll into 1.5-inch meatballs, placing them on the prepared baking sheet.
6. Drizzle the olive oil over the meatballs and bake for 18-20 minutes, or until they are browned and reach an internal temperature of 160°F.
7. While the meatballs bake, pour the marinara sauce into a large skillet and warm it over medium-low heat.
8. Transfer the baked meatballs directly into the warm sauce, gently stirring to coat.
9. Let the meatballs simmer in the sauce for 5 minutes to allow the flavors to meld.
Unbelievably moist from the zucchini, these meatballs have a savory depth from the garlic and Parmesan. Serve them over spaghetti, tucked into a sub roll, or even as a protein-packed appetizer with toothpicks.
Zucchini and Ground Beef Soup
Hearty and satisfying, this zucchini and ground beef soup is a one-pot wonder perfect for chilly evenings. It’s packed with vegetables and lean protein, making it a wholesome meal that comes together quickly. You’ll love its rich, savory broth and tender chunks of zucchini.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound lean ground beef (90/10)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium beef broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 medium zucchini, diced into 1/2-inch pieces
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound lean ground beef to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no pink remains, stirring occasionally.
3. Tip: For deeper flavor, let the beef develop a light brown crust before breaking it apart fully.
4. Add 1 diced yellow onion to the pot with the beef. Cook for 3-4 minutes until the onion is translucent and softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in 4 cups low-sodium beef broth and 1 can of undrained diced tomatoes, scraping the bottom of the pot to release any browned bits.
7. Add 2 diced zucchini, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Stir to combine.
8. Tip: Cutting the zucchini into uniform 1/2-inch pieces ensures even cooking and prevents mushiness.
9. Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer.
10. Cover the pot with a lid slightly ajar and simmer for 15-20 minutes until the zucchini is tender but still holds its shape.
11. Tip: Taste the broth after 10 minutes of simmering and adjust salt only if needed, as the beef and broth provide ample seasoning.
12. Remove the pot from the heat and stir in 2 tablespoons chopped fresh parsley.
Buttery-soft zucchini and savory beef create a comforting texture in every spoonful. The broth is rich and herbaceous, perfect for soaking up with crusty bread. For a creative twist, top each bowl with a dollop of sour cream and extra fresh parsley.
Ground Beef and Zucchini Tacos
Savor a quick, healthy twist on taco night with this simple ground beef and zucchini skillet. These tacos come together in under 30 minutes, packing in veggies without sacrificing flavor. They’re perfect for a busy weeknight when you want something satisfying but easy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound lean ground beef (90/10)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 medium zucchini, diced into 1/4-inch pieces
– 1 packet (1 oz) taco seasoning
– 1/2 cup water
– 8 small corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound ground beef to the skillet, breaking it apart with a spatula.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and it begins to brown.
4. Add 1 diced onion and cook for 3 minutes, stirring frequently, until softened.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 1 diced zucchini and cook for 4-5 minutes, stirring occasionally, until slightly tender but still firm.
7. Sprinkle 1 packet taco seasoning over the mixture and stir to coat evenly.
8. Pour in 1/2 cup water, stir, and bring to a simmer.
9. Reduce heat to medium-low and simmer for 3-4 minutes until the sauce thickens slightly.
10. While the filling simmers, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
11. Spoon the beef and zucchini mixture evenly into the warmed tortillas.
12. Top each taco with 1/4 cup shredded cheddar cheese, allowing the residual heat to melt it slightly.
13. Add a dollop of sour cream and a sprinkle of fresh cilantro to each taco.
14. Serve immediately with lime wedges on the side for squeezing.
The zucchini retains a pleasant bite, adding texture that contrasts with the savory, well-seasoned beef. For a creative twist, try serving the filling over a bed of crisp lettuce as a taco salad, or stuff it into bell peppers and bake at 375°F for 15 minutes.
Zucchini and Ground Beef Skillet Dinner
Dinner doesn’t get much simpler than this hearty, one-pan meal. Zucchini and Ground Beef Skillet Dinner is a weeknight lifesaver that comes together quickly with minimal cleanup. It’s packed with flavor and nutrition, making it a family favorite you’ll return to again and again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef (80/20)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium zucchini, sliced into 1/4-inch rounds
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup shredded mozzarella cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the hot skillet, breaking it apart with a wooden spoon.
3. Cook the beef for 5-7 minutes, stirring occasionally, until no pink remains and it’s browned.
4. Add 1 diced yellow onion to the skillet with the beef.
5. Cook for 3-4 minutes, stirring frequently, until the onion is translucent and softened.
6. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
7. Add 2 sliced zucchini to the skillet in a single layer if possible.
8. Cook for 4-5 minutes without stirring to allow the zucchini to develop a light sear, then stir and cook 2 more minutes until slightly tender.
9. Pour in 1 can of undrained diced tomatoes, scraping any browned bits from the bottom of the skillet.
10. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
11. Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the zucchini is tender but not mushy.
12. Remove the skillet from heat and sprinkle 1/2 cup shredded mozzarella cheese evenly over the top.
13. Cover the skillet again and let it sit for 2-3 minutes until the cheese is melted.
14. Garnish with 2 tbsp chopped fresh parsley before serving.
Flavorful and satisfying, this dish features tender zucchini and savory beef in a rich tomato sauce. The melted mozzarella adds a creamy texture that complements the hearty vegetables. Serve it over rice or with crusty bread to soak up the delicious sauce.
Ground Beef and Zucchini Shepherd’s Pie
Every home cook needs a hearty, one-pan meal that delivers comfort without fuss. This Ground Beef and Zucchini Shepherd’s Pie swaps traditional root vegetables for a lighter, summery twist, all topped with creamy mashed potatoes. It’s a satisfying weeknight dinner that comes together with minimal cleanup.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 ½ lbs ground beef (85% lean)
– 2 medium zucchinis, diced into ½-inch cubes
– 1 large yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– ½ tsp black pepper
– 3 lbs russet potatoes, peeled and quartered
– ½ cup whole milk
– 4 tbsp unsalted butter
– ½ tsp salt
Instructions
1. Preheat oven to 400°F.
2. Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
3. Reduce heat to medium and simmer potatoes for 15–20 minutes until fork-tender.
4. Drain potatoes thoroughly and return them to the pot.
5. Add milk, butter, and salt to the potatoes, then mash until smooth and creamy. Tip: For extra fluffy mashed potatoes, use a potato ricer or masher while they’re still hot.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Add ground beef and cook for 5–7 minutes, breaking it up with a spoon until browned.
8. Transfer cooked beef to a plate, leaving about 1 tbsp of fat in the skillet.
9. Add onion to the skillet and sauté for 3–4 minutes until softened.
10. Stir in garlic and cook for 1 minute until fragrant.
11. Add zucchini and cook for 4–5 minutes until slightly tender but still firm. Tip: Avoid overcooking the zucchini here to prevent it from becoming mushy in the final bake.
12. Return beef to the skillet, then add beef broth, tomato paste, thyme, and black pepper.
13. Bring mixture to a simmer and cook for 5 minutes until slightly thickened.
14. Spread mashed potatoes evenly over the beef mixture in the skillet.
15. Bake in preheated oven for 20–25 minutes until potatoes are golden brown on top. Tip: For a deeper golden crust, broil for the final 2–3 minutes, watching closely to prevent burning.
16. Remove from oven and let rest for 5 minutes before serving.
Just baked, this dish offers a comforting contrast: the savory, juicy beef and zucchini filling pairs perfectly with the creamy, golden potato topping. For a creative twist, serve individual portions in ramekins or top with a sprinkle of sharp cheddar cheese before baking. It’s a versatile meal that holds up well for leftovers, making it ideal for busy households.
Zucchini and Ground Beef Pasta Bake
Overwhelmed by weeknight dinners? This hearty zucchini and ground beef pasta bake delivers comfort without complexity. It’s a one-dish wonder that layers savory meat, tender vegetables, and gooey cheese over pasta for a satisfying meal everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef
– 1 medium zucchini, diced into 1/2-inch pieces
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 12 oz rotini pasta
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the rotini pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta and set it aside.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and no pink remains.
7. Tip: Drain any excess fat from the skillet for a less greasy bake.
8. Add the chopped onion to the skillet and cook for 3 minutes until softened.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Add the diced zucchini and cook for 4-5 minutes until slightly tender.
11. Pour in the marinara sauce, dried oregano, salt, and black pepper, stirring to combine.
12. Simmer the sauce for 5 minutes to let the flavors meld.
13. Tip: For a richer flavor, let the sauce simmer for an extra 2-3 minutes.
14. In a 9×13-inch baking dish, combine the cooked pasta and the meat sauce, mixing evenly.
15. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
16. Tip: For a golden, crispy cheese crust, place the dish under the broiler for the last 2 minutes of baking.
17. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
18. Let the bake rest for 5 minutes before serving to allow it to set.
You’ll love the contrast between the tender zucchini, savory beef, and creamy, melted cheeses. This bake holds up beautifully for leftovers, making it a practical choice for meal prep. Try serving it with a simple green salad to balance the richness.
Ground Beef and Zucchini Stuffed Shells
Mixing ground beef and shredded zucchini creates a hearty, flavorful filling that bakes beautifully inside jumbo pasta shells. This comforting dish comes together with simple ingredients and delivers restaurant-quality results at home. Perfect for feeding a crowd or meal prepping for the week ahead.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 24 jumbo pasta shells
– 1 pound ground beef (80/20 blend)
– 2 medium zucchini (about 1 pound)
– 1 small yellow onion
– 3 cloves garlic
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 teaspoon dried oregano
– 1 large egg
– 1 cup ricotta cheese
– ½ cup grated Parmesan cheese
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Cook pasta shells according to package directions until al dente (typically 9-11 minutes).
4. Drain shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Grate zucchini using the large holes of a box grater.
6. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
7. Finely dice yellow onion and mince garlic cloves.
8. Heat olive oil in a large skillet over medium-high heat.
9. Add ground beef and cook for 5-6 minutes, breaking it into small crumbles with a wooden spoon.
10. Add diced onion and cook for 3-4 minutes until softened.
11. Add minced garlic and cook for 30 seconds until fragrant.
12. Stir in grated zucchini, kosher salt, black pepper, and dried oregano.
13. Cook mixture for 2-3 minutes, then transfer to a large bowl to cool slightly.
14. In a separate bowl, whisk egg until uniform.
15. Add ricotta cheese and Parmesan cheese to the egg, mixing until fully combined.
16. Once beef mixture has cooled for 5 minutes, fold in cheese mixture until evenly distributed.
17. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish.
18. Fill each pasta shell with approximately 2 tablespoons of filling using a small spoon.
19. Arrange stuffed shells in a single layer in the prepared baking dish.
20. Pour remaining 1 cup marinara sauce evenly over the shells.
21. Sprinkle shredded mozzarella cheese over the top.
22. Cover dish tightly with aluminum foil and bake for 25 minutes.
23. Remove foil and bake for an additional 15-20 minutes until cheese is golden and bubbly.
24. Let rest for 10 minutes before serving to allow filling to set.
When baked, the shells become tender while the filling stays moist and flavorful. The melted mozzarella forms a golden crust that contrasts beautifully with the rich tomato sauce. Serve with a crisp green salad or garlic bread for a complete meal that reheats wonderfully as leftovers.
Zucchini and Ground Beef Hash
Zucchini and ground beef hash transforms humble ingredients into a hearty, one-pan meal that’s perfect for busy weeknights. This savory dish comes together quickly with minimal prep, delivering a satisfying blend of textures and flavors that will please the whole family. It’s a versatile recipe that works for breakfast, lunch, or dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound ground beef (85% lean)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium zucchinis, diced into 1/2-inch pieces
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 large eggs
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound ground beef to the skillet, breaking it apart with a spatula into small crumbles.
3. Cook the beef undisturbed for 2 minutes to develop a sear, then stir and continue cooking until no pink remains, about 5 minutes total.
4. Transfer the cooked beef to a plate using a slotted spoon, leaving the rendered fat in the skillet.
5. Add 1 diced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 4 minutes.
6. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
7. Add 2 diced zucchinis to the skillet in a single layer—avoid overcrowding to ensure even browning.
8. Cook the zucchini undisturbed for 3 minutes to develop a golden crust, then stir and cook until tender-crisp, about 3 more minutes.
9. Return the cooked beef to the skillet, mixing it with the vegetables.
10. Sprinkle 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the hash, stirring to coat evenly.
11. Create 4 small wells in the hash mixture using the back of a spoon.
12. Crack 1 large egg into each well, being careful not to break the yolks.
13. Cover the skillet and reduce heat to medium-low, cooking until the egg whites are set but yolks are still runny, about 4 minutes.
14. Remove the skillet from heat and let it rest, covered, for 1 minute to finish cooking the eggs gently.
15. Serve immediately directly from the skillet.
You’ll love the contrast between the crispy zucchini, savory beef, and rich, runny egg yolks that create a luscious sauce. This hash pairs wonderfully with crusty bread for soaking up the juices or can be topped with a sprinkle of fresh herbs like parsley or chives for a bright finish.
Ground Beef and Zucchini Empanadas
Bold flavors meet handheld convenience in these savory empanadas. A seasoned ground beef and zucchini filling gets wrapped in flaky pastry for a satisfying meal or snack. They’re freezer-friendly and perfect for busy weeknights or casual gatherings.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (80/20)
– 1 medium zucchini, finely diced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/2 tsp salt
– 1 tbsp olive oil
– 1 package (14 oz) refrigerated pie crusts (2 crusts)
– 1 large egg, beaten
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 3 minutes, stirring occasionally, until softened.
4. Add ground beef, breaking it up with a spatula, and cook for 5 minutes until no longer pink.
5. Stir in minced garlic, diced zucchini, cumin, smoked paprika, oregano, salt, and black pepper.
6. Cook mixture for 4 minutes, stirring frequently, until zucchini is tender and liquid has evaporated. Tip: Press zucchini with paper towels before dicing to remove excess moisture for a less soggy filling.
7. Remove skillet from heat and let filling cool completely to room temperature, about 15 minutes.
8. Unroll pie crusts on a lightly floured surface and use a 4-inch round cutter to cut 6 circles from each crust, rerolling scraps as needed.
9. Place 1 heaping tablespoon of cooled filling in the center of each dough circle.
10. Brush edges of dough circles with beaten egg using a pastry brush.
11. Fold dough over filling to create a half-moon shape and press edges firmly to seal.
12. Crimp sealed edges with a fork to ensure no leaks during baking. Tip: Avoid overfilling empanadas to prevent bursting in the oven.
13. Arrange empanadas on prepared baking sheet, spacing them 1 inch apart.
14. Brush tops lightly with remaining beaten egg for a golden finish.
15. Bake at 400°F for 18–20 minutes until crusts are golden brown and flaky. Tip: Rotate baking sheet halfway through baking for even browning.
16. Let empanadas cool on the baking sheet for 5 minutes before serving.
Flaky pastry encases a juicy, well-seasoned filling with subtle sweetness from the zucchini. Serve them warm with a side of chimichurri or avocado crema for dipping, or pack them cold for a portable lunch.
Zucchini and Ground Beef Chili
Ditch the canned stuff—this zucchini and ground beef chili delivers hearty flavor without the processed feel. It’s a one-pot wonder that’s perfect for busy weeknights, packed with veggies and protein to keep you satisfied. You’ll have dinner on the table in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium zucchinis, diced into ½-inch pieces
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
– 2 cups beef broth
– Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the pot, breaking it up with a wooden spoon into small crumbles.
3. Cook the beef undisturbed for 3 minutes to develop a brown crust, then stir and continue cooking until no pink remains, about 5 minutes total.
4. Tip: Pour off and discard excess fat if more than 1 tbsp remains for a less greasy chili.
5. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
7. Add 2 diced zucchinis and cook for 3 minutes, just until they begin to soften.
8. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper, stirring to coat everything evenly.
9. Pour in 1 can diced tomatoes (with juices), 1 can drained kidney beans, and 2 cups beef broth, stirring to combine.
10. Tip: For a thicker chili, mash a few beans against the side of the pot with your spoon.
11. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
12. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
13. Tip: Taste and adjust seasoning after 15 minutes—if it needs more depth, add an extra pinch of chili powder.
14. Remove from heat and let stand for 5 minutes before serving.
You’ll love the tender zucchini chunks that hold their shape against the rich, spiced beef broth. This chili develops a deeper, almost smoky flavor as it rests, making leftovers even better the next day. Try it over baked potatoes or with a side of cornbread for a complete, comforting meal.
Ground Beef and Zucchini Moussaka
Unfussy yet deeply satisfying, this moussaka layers savory ground beef and tender zucchini under a creamy béchamel. Using everyday ingredients, it delivers restaurant-quality comfort with minimal effort. Perfect for weeknights or casual gatherings, it’s a hearty all-in-one meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1.5 lbs ground beef (85% lean)
– 2 medium zucchinis (about 1 lb total)
– 1 large yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 1 (15 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 cup grated Parmesan cheese
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat oven to 375°F. Slice zucchinis lengthwise into 1/4-inch thick strips. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Arrange zucchini slices in a single layer and cook for 3 minutes per side until lightly browned. Remove and set aside. 3. Dice onion and mince garlic. Add remaining 1 tbsp olive oil to the same skillet over medium heat. Sauté onion for 5 minutes until translucent. 4. Add ground beef, breaking it up with a spoon, and cook for 8 minutes until no longer pink. 5. Stir in garlic, oregano, cinnamon, and nutmeg, cooking for 1 minute until fragrant. 6. Pour in crushed tomatoes, bring to a simmer, and cook for 10 minutes, stirring occasionally. 7. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to form a roux. 8. Gradually whisk in milk until smooth, then cook for 5 minutes, stirring constantly, until thickened. Remove from heat and stir in Parmesan cheese, salt, and pepper. 9. In a 9×13-inch baking dish, layer half the zucchini slices, then all the beef mixture, then remaining zucchini. 10. Pour béchamel sauce evenly over the top. Bake for 30 minutes until golden and bubbly. 11. Let rest for 10 minutes before serving. Buttery béchamel melds with spiced beef and soft zucchini for a rich, layered texture. Serve with a crisp green salad to balance the hearty flavors, or top with fresh herbs like mint for brightness.
Zucchini and Ground Beef Enchiladas
Bursting with savory flavors and wholesome ingredients, these zucchini and ground beef enchiladas make a satisfying weeknight dinner. They combine lean protein with fresh vegetables in a comforting Tex-Mex package that everyone will love. You can assemble them ahead and bake when ready.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 2 medium zucchinis, diced
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can red enchilada sauce
– 8 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb ground beef to the skillet and cook for 5–7 minutes, breaking it into small crumbles with a spatula.
4. Stir in 1 diced yellow onion and cook for 3–4 minutes until translucent.
5. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Mix in 2 diced zucchinis, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt.
7. Cook the mixture for 5–7 minutes, stirring occasionally, until the zucchini softens and most liquid evaporates.
8. Remove the skillet from heat and let the filling cool slightly for 5 minutes to prevent soggy tortillas.
9. Warm 8 corn tortillas in a dry skillet for 15–20 seconds per side to make them pliable.
10. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
11. Spoon about 1/3 cup of the beef-zucchini filling onto each tortilla, roll tightly, and place seam-side down in the dish.
12. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
13. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top.
14. Bake at 375°F for 20–25 minutes until the cheese is bubbly and lightly browned.
15. Let the enchiladas rest for 5 minutes before serving to set the layers.
Creamy melted cheese blankets tender tortillas filled with savory beef and zucchini, offering a satisfying texture contrast. The cumin and chili powder add a warm, earthy depth that pairs perfectly with the tangy enchilada sauce. For a fresh twist, top with sliced avocado or a dollop of cool sour cream just before serving.
Ground Beef and Zucchini Quesadillas
Bursting with savory flavor and quick to assemble, these ground beef and zucchini quesadillas make a satisfying weeknight meal. They combine seasoned beef, tender zucchini, and melted cheese in a crispy tortilla. You can have them ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1 medium zucchini, diced into 1/4-inch pieces
– 1/2 tsp garlic powder
– 1/2 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 (8-inch) flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream (for serving)
– 1/2 cup salsa (for serving)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef to the skillet, breaking it into small crumbles with a spatula.
3. Cook the beef for 5 minutes, stirring occasionally, until no longer pink.
4. Add 1 diced zucchini, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet.
5. Cook the mixture for 4 minutes, stirring frequently, until the zucchini softens slightly.
6. Transfer the beef-zucchini mixture to a bowl and wipe the skillet clean with a paper towel.
7. Place one 8-inch flour tortilla in the skillet over medium heat.
8. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla.
9. Spoon 1/2 cup of the beef-zucchini mixture over the cheese.
10. Top the mixture with 1 tbsp chopped fresh cilantro and another 1/4 cup shredded Monterey Jack cheese.
11. Fold the empty half of the tortilla over the filling, pressing gently with a spatula.
12. Cook the quesadilla for 2 minutes until the bottom is golden brown and crispy.
13. Flip the quesadilla carefully using the spatula and cook for 2 more minutes until the second side is golden brown and the cheese melts.
14. Transfer the cooked quesadilla to a cutting board and repeat steps 7–13 with the remaining tortillas and filling.
15. Cut each quesadilla into 3 wedges with a sharp knife.
16. Serve immediately with 1/2 cup sour cream and 1/2 cup salsa on the side.
Zesty and hearty, these quesadillas offer a crispy exterior with a juicy, cheesy interior. The zucchini adds a subtle freshness that balances the rich beef. For a creative twist, top them with sliced avocado or a squeeze of lime juice just before serving.
Zucchini and Ground Beef Frittata
Whip up a protein-packed breakfast or easy dinner with this zucchini and ground beef frittata. It’s a one-pan meal that’s both hearty and versatile, perfect for using up summer squash. You’ll love the savory combination of beef, eggs, and vegetables.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1/2 lb ground beef (80/20)
– 1 medium zucchini, diced into 1/2-inch pieces
– 1/2 cup diced yellow onion
– 1/2 tsp salt
– 1/4 tsp black pepper
– 6 large eggs
– 1/4 cup whole milk
– 1/2 cup shredded cheddar cheese
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium-high heat.
3. Add 1/2 lb ground beef to the skillet and cook for 5 minutes, breaking it up with a spatula until no longer pink.
4. Add 1/2 cup diced yellow onion and cook for 3 minutes until softened.
5. Add 1 medium diced zucchini, 1/2 tsp salt, and 1/4 tsp black pepper, then cook for 5 minutes until zucchini is tender.
6. Tip: For even cooking, spread the mixture into an even layer in the skillet.
7. In a medium bowl, whisk together 6 large eggs and 1/4 cup whole milk until fully combined.
8. Tip: Whisk the eggs vigorously for 30 seconds to incorporate air, which helps the frittata rise.
9. Pour the egg mixture evenly over the beef and vegetable mixture in the skillet.
10. Cook on the stovetop without stirring for 3 minutes until the edges begin to set.
11. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
12. Transfer the skillet to the preheated oven and bake for 12 minutes until the center is set and no longer jiggly.
13. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
14. Remove from the oven and let cool in the skillet for 5 minutes.
15. Garnish with 1 tbsp chopped fresh parsley before serving.
Enjoy the firm yet tender texture with pockets of melted cheese throughout. Its savory, well-seasoned flavor pairs perfectly with a simple green salad or crusty bread for a complete meal. This frittata also tastes great at room temperature, making it ideal for picnics or meal prep.
Ground Beef and Zucchini Dumplings
Zucchini and ground beef unite in these savory dumplings, offering a fresh twist on a classic comfort food. They’re surprisingly simple to assemble and cook up tender with a satisfying bite. Perfect for a weeknight dinner or appetizer spread.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 2 medium zucchini, grated (about 2 cups)
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 large egg, beaten
– 1/2 cup plain breadcrumbs
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
– 2 tbsp vegetable oil for frying
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this prevents soggy dumplings.
2. In a large mixing bowl, combine ground beef, squeezed zucchini, onion, garlic, egg, breadcrumbs, soy sauce, olive oil, salt, and pepper.
3. Mix with your hands until just combined; overmixing can make the dumplings tough.
4. Shape the mixture into 16 equal-sized balls, about 1.5 inches in diameter, and flatten slightly into patties.
5. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Place dumplings in the skillet without crowding, working in batches if needed, and cook for 4–5 minutes per side until deeply browned and internal temperature reaches 160°F.
7. Transfer cooked dumplings to a plate and tent with foil to keep warm.
8. Add water to the hot skillet to deglaze, scraping up any browned bits, and simmer for 1 minute to create a simple pan sauce.
9. Drizzle the sauce over the dumplings before serving.
Crunchy on the outside and juicy within, these dumplings deliver a savory umami punch from the soy sauce and beef. Serve them over steamed rice with a side of quick-pickled vegetables for a balanced meal, or skewer them as party bites with a spicy dipping sauce.
Summary
Overall, these 20 ground beef and zucchini recipes offer delicious, healthy solutions for busy weeknights. We hope you find a new family favorite! Give one a try, then leave a comment telling us which you loved. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty meals.
