A hearty, colorful one-pan dinner made with lean ground beef, zucchini, bell pepper, broccoli, tomatoes, and spinach. Similar vegetable-packed skillet recipes typically take about 30–35 minutes and can be kept low-carb by serving without rice or pasta.
Ingredients
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
For the beef
- 1 lb (450 g) lean ground beef, preferably 90–93% lean
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets, cut small
- 1 cup mushrooms, sliced
- 1 medium tomato, diced
- 2 cups fresh baby spinach
Sauce
- 2 tbsp tomato paste
- ½ cup low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the vegetables: Wash and chop all vegetables before starting so everything cooks evenly.
- Brown the beef: Heat a large skillet over medium-high heat. Add olive oil and ground beef. Break the beef apart with a wooden spoon and cook for 6–8 minutes, until browned and cooked through.
- Add onion and garlic: Add diced onion and cook for 2–3 minutes. Stir in garlic and cook for another 30–60 seconds.
- Season: Add smoked paprika, Italian seasoning, cumin, salt, black pepper, and red pepper flakes. Stir well.
- Cook the firm vegetables: Add broccoli, bell pepper, mushrooms, and zucchini. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften but still have some texture.
- Make it saucy: Stir in tomato paste, beef broth, and Worcestershire sauce. Mix thoroughly and simmer for 3–4 minutes.
- Add tomato and spinach: Stir in the diced tomato and spinach. Cook for another 2–3 minutes, until the spinach wilts and the tomato is warmed through.
- Finish: Turn off the heat and add lemon juice and fresh parsley. Taste and adjust salt and pepper.
- Serve: Enjoy immediately on its own, or serve over cauliflower rice, brown rice, quinoa, or roasted potatoes.
Optional Toppings
- Grated Parmesan
- Crumbled feta
- Fresh parsley
- Sliced avocado
- Green onions
- A little hot sauce
- Plain Greek yogurt
Nutrition Information
Approximate per serving, 4 servings, without optional toppings:
- Calories: 300–350 kcal
- Protein: 27–30 g
- Fat: 16–19 g
- Carbohydrates: 14–17 g
- Fiber: 4–5 g
- Net carbs: approximately 10–13 g
- Sugar: 7–9 g
- Sodium: approximately 450–650 mg
Nutrition will vary depending on the fat percentage of the beef and the exact vegetables used. For comparison, published ground-beef vegetable skillet recipes range from about 210 to 368 calories per serving depending on ingredients and portion size.
Why This Recipe Is Great
- High in protein
- Vegetable-packed
- One-pan meal
- Low-carb friendly
- Gluten-free when using gluten-free Worcestershire sauce
- Easy for meal prep
- No white flour or breadcrumbs
Storage & Meal Prep
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
Reheating: Microwave for 2–3 minutes, stirring halfway through, or reheat gently in a skillet with a splash of broth.
Questions & Answers
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works very well and creates a lighter version.
Q: Can I make this keto-friendly?
Yes. Serve it by itself or with cauliflower rice. Avoid serving it with regular rice, pasta, or potatoes.
Q: Can I use frozen vegetables?
Absolutely. Add frozen vegetables directly, but allow a little extra cooking time and cook uncovered so excess moisture evaporates.
Q: Can I add cheese?
Yes. Parmesan, cheddar, mozzarella, or feta all work well.
Q: Can I make this spicy?
Yes. Add extra red pepper flakes, diced jalapeño, cayenne, or your favorite hot sauce.
Q: What can I serve with it?
Cauliflower rice, brown rice, quinoa, a green salad, roasted vegetables, or whole-grain bread are good options.
Q: How do I prevent watery vegetables?
Cook over medium-high heat and avoid overcrowding the skillet. This allows moisture to evaporate instead of leaving the dish watery.
Q: Is this suitable for meal prep?
Yes. Portion it into four containers and refrigerate. Keep rice or another grain separate if you plan to add one.