As I sit down to write this post, my mom and our boy Tomtom (Thomas) are playing outside on the patio. We have a small plastic pool, and they’re enjoying the beautiful day. It’s sunny, the sky is blue, and the weather is perfect.
My living room has a large sliding door, so I can see them easily from here. My heart is full of love right now. I love when these two are together having fun. Since my mom lives in another country, moments like this are rare. By rare, I mean only twice a year.
I have to say it’s a very hard situation, but at the same time, we value these moments more because we don’t see each other every day or every week.
This skillet is good for a quick and light dinner, but it’s also wonderful as leftovers for lunch. It lasts well for up to 5 days in the fridge. You can make this Ground Beef Veggie Skillet ahead of time and take to work. Also, you can serve it with cauliflower “rice” and roasted veggies. But if you’re not on a low-carb diet, you can serve this recipe with fluffy rice, quinoa, or even pasta. Enjoy!
See Below for how to make this Ground Beef Veggie Skillet Recipe:
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Ground Beef Veggie Skillet Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound grass-fed extra-lean ground beef
- 1 clove garlic minced
- ½ cup onions diced
- ½ cup red bell peppers diced
- 1 medium zucchini quartered
- ½ pound asparagus cut into three segments each
- 1 teaspoon Dijon mustard
- ¼ cup tomato passata or tomato sauce
- ½ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper optional
- salt and freshly ground black pepper to taste
- 1 tablespoon feta cheese crumbled, for garnishing
- fresh parsley chopped, for garnishing
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove the meat from the skillet, and set aside.
- Add the onions and red bell peppers to the same skillet. Cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
- Add the zucchini and asparagus, and cook for 3-5 minutes. It depends on how tender you prefer your veggies.
- Return the ground beef to the skillet, and mix everything together.
- Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
- Garnish with fresh parsley and feta cheese.
Tips
- Make sure to remove the woody stems from the asparagus before cutting them into 3.
- Avoid using large zucchinis as they're on the watery side.
- Make sure the veggies are well washed before using as the skin is kept on.
- To store: Store the beef and zucchini in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat the meal prep in the microwave until hot.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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And if you like this Ground Beef Veggie Skillet recipe, please share it with your friends and family. Do you want to taste more? Try my 9 Healthy Veggie Burger Recipes! Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates like this Shrimp Fried Rice with Broccoli. As always, I really appreciate you stopping by.
Amanda says
This recipe was so good! My veggie hating 10 yr old had a 2nd helping. This will definitely be put in a regular dinner rotation!
Olivia says
I’m so glad you and your son loved it! Thanks so much for taking the time to share this comment. 🙂
Ann Gonzalez says
I’m starting a low carb diet and came across your wonderful recipe during my research. My husband and I loved it! This recipe is an absolute keeper.
Olivia says
That’s so awesome. Happy to hear that 😉
Terri says
Used a package of stir fry vegetables because asparagus is not in season. Also I add the full 8oz can of tomato sauce
Delicious
Olivia says
I bet it was delicious 😉
Kelly says
This was so delicious. Only thing I did different was use green pepper instead red pepper. I have zucchini and peppers coming in my garden right now. I cooked asparagus longer after reading all others comments until tender. I’m trying increase my protein intake and found this recipe. So glad I did.
Olivia says
So happy you like this recipe!! Thanks for stopping by 😉
Charlene says
I didn’t have asparagus, so just added more zucchini. Also, did not add the feta. This was simple and delicious. Thought it might be too bland, but it wasn’t. A keeper for sure. Thank you.
Olivia says
So happy to hear that!
Alex says
I was surprised of how good it tasted. All the ingredients go very well together. Dijon mustard idea was fantastic! I will definitely do it again 🙂
Olivia says
Right? Dijon mustard is a great addition to this dish!
Kiara Smith says
I loved this recipe as a quick and easy meal prep recipe! I forgot to buy the tomato sauce but it was still amazing! It smelled so good and my coworkers that tried it absolutely loved it too! So easy and tasty! One of my favorites for sure!
Olivia says
That’s AWESOME! You comment made my day! Thanks you so much for your feedback 😉
David Morris says
My girlfriend is currently quite Ill and needs a very specific diet (low carb, high protien and no dairy). I now have a meal I can bulk cook and freeze for her to have when I’m working and she adores it. Thank you
Olivia says
Thank you for your comment 😉
Deena Jones says
My 19 yr ok’d son likes to eat healthy. I guess he’s tired of my meals b/c he found this recipe and sent it to me. I made it today and doubled it b/I have two teenagers and a hungry husband. It was DELICIOUS I served it over rice. I know that’s not healthy but anyway it was wonderful. I put it in my recipe book.
Olivia says
Happy you and your family liked this recipe. It’s actually healthy if you cook with good quality lean ground beef and lots of veggies.
Sharon says
This was very good. I did double the tomato sauce and red pepper flakes.
Would make it again.
Olivia says
Happy you liked it!