This easy one-pan ground beef, zucchini, and rice skillet is a great way to make the most of summer’s best produce. It combines perfectly seasoned lean ground beef, sweet tomatoes, and tender zucchini, all cooked together with fluffy rice and melted cheese for a satisfying, flavorful meal.
Ingredients
- 1 lb lean ground beef
- 1 large onion, peeled and diced
- 1 green pepper, seeded and diced
- 2 tbsp minced garlic
- 1 tsp Cajun seasoning
- 1 pinch dried basil
- 1 pinch dried thyme
- 1 pinch dried marjoram
- Salt and pepper to taste
- 2 medium zucchini, cubed
- 4-5 large roma tomatoes, seeded and diced
- 1 cup chicken broth
- 1 cup jasmine rice (basmati also works)
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet or Dutch oven, heat the ground beef over medium-high heat. Cook, stirring frequently and breaking the meat apart, until fully browned with no pink remaining (about 5-6 minutes).
- Drain the excess grease from the beef, then return it to the skillet.
- Add all ingredients except for the cheese. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for 12-16 minutes, stirring occasionally, until the rice is fully cooked and fluffy.
- Remove the skillet from heat, then sprinkle the shredded cheese evenly over the top. Cover again and let sit until the cheese melts.
- Serve warm and enjoy!
Notes
- For firmer zucchini, add it during the last 5 minutes of cooking.
- Add a drained can of black beans for extra protein while keeping the meal light and healthy.
- For more veggies, consider adding mushrooms, canned corn, or yellow squash.
- Spice it up by adding crushed red pepper flakes for some heat!
