Mexican Ground Beef Zucchini Skillet

This Mexican Ground Beef Zucchini Skillet is a delicious healthy dinner recipe that’s ready in less than 30 minutes. My family says this dish tastes like tacos in a bowl with all the lovely seasonings. I like it because it’s packed full of vegetables that can be enjoyed year round.

Mexican Ground Beef Zucchini Skillet | 365 Days of Easy Recipes

I’m feeling a little reminisce of summer right now. I miss my vegetable garden. I enjoyed going out into my garden each day to see what would make it to my dinner table that night. Luckily, I have yet to open a can of vegetables, my family is still enjoying the frozen vegetables I stockpiled last summer. Correction. I did open a can of peas a while back and I was mortified by how they tasted. Oh summer, hurry up and get here!

My husband built me some garden boxes last summer so it was the first time I was truly successful at growing vegetables. My previous attempts at an in ground garden didn’t go so well. I’m told I have too much clay. But I was determined to grown my own vegetables last year so dear hubby set me up. My determination was renewed by a cookbook I purchased that pushed me along on my homesteading initiative. If you have any intention on preserving, I highly recommend buying a copy of Batch by Joel MacCharles and Dana Harrison. I read that book cover to cover like a textbook. It’s packed full of useful information if you want to learn how to preserve food.

DIY building garden boxes | 365 Days of Easy Recipes
The older I get, the more I want to be a pioneer woman. HA!! The last 12 months have seen me quadruple my mason jar collection, stock my freezer full of fresh from the garden (or farm) vegetables and even buy my first quarter cow. Let me tell you, I am NEVER going back. I love composting and recycling and it’s my personal challenge each week to decrease the amount of garbage that goes to the landfill site each week. The only thing holding me back from getting my own chickens are these silly city by-laws. Guess we’re going to have to move.

DIY garden boxes | 365 Days of Easy Recipes

As you can tell, I’m a bit passionate about this subject. This Mexican Ground Beef Zucchini Skillet incorporates many of my newly found passions. While I know it’s January, zucchini is so readily available this time of the year at the grocery store. And its still a lot cheaper then a head of broccoli or cauliflower let me tell ya.

This recipe is especially handy to have when your garden is producing massive quantities of zucchini and you just don’t know what else to do with them. You know what I’m talking about. Even people without gardens cringe when they see me approach them with zucchini because they already have 3 sitting on their counter from their co-worker, hairdresser and the nice old lady down the street. A person can only eat so much zucchini.

DIY garden boxes with zucchini | 365 Days of Easy Recipes

So whether it’s the middle of summer and you’re combating the pile of zucchini’s or it’s the middle of winter and you’re looking for a quick, easy healthy dinner, your family is going to love this Mexican Ground Beef Zucchini Skillet recipe. Serve it along side quinoa, couscous or rice to stretch the meal a bit if you like. Leftovers are just as delicious the next day. The heat of this dish can be adjusted by adding a pinch of chili peppers if you’re looking for some extra zing.

I am so excited to have my Mexican Ground Beef Zucchini Skillet as part of a Canadian Food Creatives round up!! A group of some pretty amazing Canadian Food Bloggers all got together to share some delicious healthy dinners this month. Led by the lovely Melanie from The Refreshanista, we’ve come up with 12 Healthy Weeknight Dinners. Make sure you check them out (and make sure you save all of them to your Pinterest collection for those busy weeknights.)

12 Easy & Healthy Weeknight Dinners #CDNFoodCreatives


Mexican Ground Beef Zucchini Skillet | 365 Days of Easy Recipes

2.75 from 4 votes

Mexican Ground Beef Zucchini Skillet

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 1/2 pounds lean ground beef
  • 1 medium onion , diced
  • 2 cloves garlic , minced
  • 2 medium zucchini sliced and quartered
  • 1 red pepper , deseeded and chopped
  • 1 (28 oz) can diced tomatoes (or 2 large fresh tomatoes)
  • 1 tablespoon chili powder
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Cook the ground beef and onion in a frying pan over medium heat. Drain the mixture if there is a lot of leftover grease from the hamburger.
  2. Add in the garlic, salt and pepper to taste, cook for an additional minute or so.
  3. Add in the can of tomatoes with juices and spices. Stir to combine.
  4. Add in the chopped zucchini and red pepper.
  5. Cover and simmer on low heat for about 10 minutes until the zucchini and peppers are cooked, but still firm.
  6. Serve with quinoa, couscous or rice if you like.

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Diana L.


  1. You had me at taco in a bowl!! I’m missing summer too…I love being able to get fresh veggies right from the garden! Your garden looks wonderful

    • Thanks! It was a learning curve but I’m already planning how I’m going to plant everything this summer.

    • Thank you so much Cristina. Nothing is better then vegetables you’ve grown yourself! Well, unless they are free vegetables my parents share from their garden. My dad has an amazing garden.

  2. What a fun recipe- and I am seriously jealous that you’re still working on your vegetable stockpile in the freezer! I live a Montreal walk-up so no backyard gardens for me… I’ll have to live vicariously! 🙂

    • I’m sure there’s a lot I’d live vicariously through you… it’s taken me 18 years to finally have a vegetable garden.

  3. Amazing!! Congrats on your garden I love it – and slightly envious. After a few tries I’ve giving up on my vegetable garden for the time being. I have two little dogs who absolutely love veggies and there is nothing they wouldn’t do to get at my growing gardens. Here in Edmonton they are piloting a project to allow people to have chickens in their backyards, which I’ve been reaching. But again I feel the dogs would not be down with sharing their backyard with some chickens :/ Great recipe, beautiful tribute to your summer garden!

    • My girlfriend can so relate Meaghan! She has two dogs that were eating cucumbers, tomatoes, etc off the plants!

  4. That garden looks really cool! We usually grow tomatoes and cucumbers in the summer but last year even though we planted everything we barely got any vegetables since we were always in the hospital and didn’t tend to the garden.

    I love using ground meat! I feel like it’s under appreciated! This skillet sounds and looks delicious!

    • Yes, gardens do take quite a bit of time. I’m sure you’ll be able to enjoy your garden this summer. 🙂

  5. I love your garden! My husband and I are trying to start one up this coming spring 🙂 as for the recipe, I love Mexican flavours and all those veggies in there! I’ll try it with vegetarian “ground beef” 🙂

  6. I am soooo envious of your garden boxes, Diana! My goodness! We live in townhouse-style condos, and our backyard is open. We haven’t bothered to build a fence because we don’t plan on staying here, but boy do I ever long for the days I can finally break ground and build myself a veggie oasis like yours. Good for you, sister. And obviously you’re putting the fruits of your labor to good use. I love easy bowl meals, and this is ideal.

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