Ground Beef and Zucchini Skillet
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.
Servings: 4 servings
Equipment
Ingredients
- 1 pound lean ground beef
- 1/3 cup diced shallot
- 2 cloves garlic grated or minced
- 1 teaspoon Italian seasoning
- 2 small zucchini diced
- 1 cup corn frozen or fresh
- 1/3 cup basil pesto
- 1 tablespoon balsamic vinegar
- Chopped basil for garnish
Instructions
- 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.
Notes
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.
Nutrition
Calories: 301kcal | Carbohydrates: 15g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 364mg | Potassium: 785mg | Fiber: 3g | Sugar: 7g | Vitamin A: 641IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 4mg