Grass-Fed Beef Zucchini Skillet

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

:: Ingredients

1 lb grass-fed ground beef

2 medium zucchini

2 tablespoons olive oil, divided

2 cloves garlic, minced

½ teaspoon sea salt

¼ teaspoon black pepper (optional, omit if sensitive)

1 teaspoon fresh parsley, finely chopped

Optional: 1 bell pepper

:: Instructions

Trim the ends off the zucchini and slice each one lengthwise. Use a spoon to gently scoop out the seeded center, then chop the zucchini into small half-moons. Note: If adding bell pepper, remove the seeds and chop into 1” squares.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.

Once fully cooked, transfer the beef to a plate and set aside.

Add the remaining tablespoon of olive oil to the skillet. Stir in the garlic and cook for about 30 seconds, until fragrant.

Add the chopped zucchini (and bell pepper if using) and sauté for 4–5 minutes, until just tender.

Return the cooked beef to the skillet. Add sea salt, black pepper, and parsley, then stir well to combine.

Cook for another 1–2 minutes, then remove from heat and serve warm.

:: Texture & Flavor Notes

This skillet is savory, simple, and satisfying without feeling too heavy. Removing the seeded center of the zucchini helps keep the texture cleaner and may make the dish easier to tolerate for those with a more sensitive digestive system. The flavor is mild, balanced, and easy to pair with other simple sides.

:: Storage

Refrigerate in an airtight container for up to 4 days

Freeze for up to 2 months

Reheat gently in a skillet over low heat or in the microwave until warmed through