This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. &mdash;Becky Calder, Kingston, Missouri

Zucchini Beef Skillet

beef

onion,

green pepper, chopped

chili powder

salt

pepper

zucchini,

tomatoes,

water

instant rice

cheddar cheese

This was a good and filling (and quick!) dinner.  I had one zucchini left from my garden, and had just picked several tomatoes this morning. I only had a yellow pepper, so I used that in place of the green pepper the recipe calls for.  I really liked this recipe, and will certainly make it again.

I'd prepared this recipe on 8/25/21. The onion, green pepper, rice, ground beef, Cheddar cheese were kept as is.  I did not have regular tomatoes, so I used a 14.5-oz. can of diced tomatoes with garlic and onion. The chili powder I'd added AFTER the beef mixture had been cooked! I did not have regular zucchini, so I used 1-1/2 to 2 green squash, cut in pieces and I used a 6-qt. stockpot and cooked mixture 15 minutes. This recipe was delicious! I did add more water (total of 1 cup).

<p>I made this recipe tonight and altered it just a bit.  I added some garlic salt, cilantro from the garden and a bag of frozen Mexican street corn. Yummy and I will be making it again</p>

I will agree that this is a great recipe for using up the zucchini and tomatoes from the garden.  I used ground chicken, because I don't eat red meat, and I omitted the green peppers, because I can't eat them.  It was quick, easy, and delicious.

<p>I made this recipe last night and the only change I made was that I used my homemade Emeril's Essence instead of the chili powder and the salt and pepper. It turned out a little on the bland side, but was more flavorful for my lunch today. I will make this again with seasonings listed. More cheese never hurts either.</p>

I followed the recipe except I omitted the cheese and substituted 2 cups of cauliflower rice for the regular rice and - voila! - a lo-carb dish!.  The calories were halved,too - an added bonus to such a delicious dish!  Definite keeper!  Thanks, Taste of Home!

I made it with Jimmy Dean Italian sausage rather than ground beef.  I also substituted a can of mild Rotel for the chopped tomatoes and I added 1/2 tsp. ground roasted fennel seeds.  After cooking the sausage, I added the vegetables and seasonings, brought it to a boil, covered and cooked it for 10 minutes over medium-low heat.  Instead of the water, I didn't drain the Rotel; so that liquid plus that added by cooking the zucchini and Rotel made enough liquid for the rice.  Finally, I added the rice, covered and cooked it another 10 minutes on medium-low.  The combination of the chili powder and ground roasted fennel seeds makes an incredibly great tasting dish.

Yum! Quick and tasty. Made plenty for leftovers!

Good flavor combination! I couldn't find "Instant rice," so I used Uncle Ben's converted rice. It needed more liquid to cook, so I added about 1/3 cup of chicken broth. I also added garlic and doubled the amount of salt and chili powder.

I found that I had to add a little more water to cook the rice adequately.  When the directions said to bring to a boil, there was not enough liquid in the pan to boil.

i enjoyed this. I made it largely as is, but subbed for what I had on hand. I used ground turkey for beef (I usually do), frozen beggies fo one of the zucchini, and canned diecd tomatoes w/green chili for the fresh tomatoes. i omitted the water since I used the juice from the can. I also tried a little cajun seasoning but I was worried about the saltiness, so I also added curry powder and that was great. I put the cheese on top as directed and that tasted better than I thought. I usually don't use cheese in savory dishes, but it turned out quick

This was delicious and only took about 30 minutes to throw together. The only change I made was to add a teaspoon of creole season for a little more flavor.

Your instructions need revision. I cooked ground beef, drained and removed from skillet. Had I left in, it would have been overcooked and dry.  I cooked onions separately and then added other ingredients. Zucchini, no matter how thin it’s sliced needs time to cook.  I added ground beef after zucchini was al dente butnext time I would add Instant rice later.  I will make again but change the instructions and add more spice.

A fantastic way to use up summer produce! You definitely get your veggies with this scrumptious meal. It reminded my husband of a simple meal his mom used to make in the summers to stretch whatever meat they had on hand. It prompted a nice walk down memory lane, so kudos for that alone!The only changes I made to the original recipe were to cook the rice separately as I didn't have instant rice in my pantry (definitely led to the zucchini and beef mixture being much more watery than if I'd used the instant rice in the same pot--if I do this again, I'll cut the water in half or eliminate it altogether), and using a yellow summer squash in place of one of the zucchini called for since I only had two of those. We also added Cajun-Creole seasoning to the final dish for some extra flavor (the basic recipe turns out slightly on the bland side without a little something extra) and eliminated the cheese due to dietary restrictions. When I make this again, I might swap bulk Italian sausage for the ground beef.

A little on the bland side. I had to dump a bunch of salsa in it, and then it was pretty good.

I fixed this for dinner. It was good. I substituted yellow squash for zucchini, I liked it. My zucchini was spoiled. I also used yellow rice instead of white. My sister who lives with me had 2 servings.

Since Instant Pot and similar devices are so prevalent please add  or modify changes needed of the iPot.

I decided to incorporate pasta after reading some suggestions. I cooked it first, then the ground beef. Setting them aside I cooked the zucchini, then lots of garlic cloves. My honey wanted corn so I tossed in a can of Trader Joes which is sweet and crunchy. Others suggested more sauce and that appealed to me so I used Italian stlye tomato sauce and paste.  After tossing it all in a large frypan (love one-pot cooking) I let it simmer to set the flavors. It's a very good tasty recioe and my wife says its a hit.

Super quick and easy. Family liked it. I did add the Cajun seasoning as suggested by other commenters. I also had to add more water.

zucchini beef skillet

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web

Zucchini-Beef-Rice Skillet

Zucchini and Ground Beef Skillet

Ground Beef Zucchini Skillet Meal

Mexican Zucchini and Ground Beef Sk...

Skillet Squash Zucchini

Skillet Mexican Zucchini

Zucchini Egg Skillet

Parmesan Zucchini Skillet

Skillet Zucchini Cornbread

Zucchini Breakfast Skillet

Quick Beef and Zucchini Skillet (Me...

Skillet Zucchini and Mushrooms

Chicken Zucchini Skillet Bake

Ground Beef Skillet

Barley Beef Skillet

Skillet Beef Tamales

Beef Noodle Skillet

Beef & Pepper Skillet