Ingredients
Scale
- 1 lb (450 g) lean ground beef or sliced beef strips
- 2 medium zucchinis, sliced
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for added spice
Instructions
- Preheat your oven to 400°F (200°C). Prepare all ingredients, peeling and cubing sweet potatoes, slicing zucchini evenly.
- In a large skillet, heat olive oil over medium-high heat. Add beef and season with salt, pepper, thyme, and paprika. Cook until browned and cooked through, then remove and set aside.
- In the same skillet, add diced onion and minced garlic. Sauté until fragrant, about 2 minutes. Add sweet potato cubes and cook for 8-10 minutes, stirring occasionally. Add zucchini slices and cook another 5 minutes until tender.
- Return the cooked beef to the skillet, mixing well to combine flavors. Transfer the skillet to the oven and roast for 10-15 minutes until sweet potatoes are fork-tender and caramelized. Alternatively, cook on stovetop if preferred.
- Remove from oven, garnish with chopped parsley, and sprinkle red pepper flakes if desired. Serve hot and enjoy this hearty, flavorful one-pan meal.
Notes
- Make sure to slice the zucchini evenly for uniform cooking.
- You can add extra herbs like rosemary or basil for additional flavor.
- Storing leftovers in an airtight container is best consumed within 3 days.
- Reheat on stovetop or microwave, avoiding freezing to prevent over-softening zucchini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake and sauté
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
