Quick Beef and Zucchini Skillet (Meal-Prep)

Beef and zucchini make a quick evening meal or a great meal prep solution. Full of flavor and fresh ingredients, it is ready in about 30 minutes.

Course Lunch

Cuisine American

Keyword beef and zucchini skillet

Prep Time 10

Cook Time 25

Total Time 35

Servings bowls

Calories 380kcal

Preheat oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside. In a large bowl, add potatoes, olive oil, salt and black pepper. Mix everything very well to combine.
Place the potatoes in a single layer on the prepared baking sheet. Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
While potatoes are in the oven, cook the beef and zucchini by placing steak bites, onion powder, Italian seasoning, salt and black pepper in a bowl. Mix everything together well.
Add olive oil in a large skillet over medium-high heat. Once the pan is hot, place the steak bites in the skillet in a single layer. Cook for 3-4 minutes and don’t forget to stir. Add butter and garlic to the skillet. Cook for about 1 minutes or until the butter is totally melted and the garlic is cooked.
Add zucchini and cook for more 3 minutes or until zucchini is tender.
Remove potatoes from the oven and add to the beef and zucchini skillet. Mix everything well and garnish with fresh thyme.

Place an even amount of beef, zucchini and potatoes into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Enjoy!

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You can use sweet potatoes instead of regular potatoes.
Make sure the beef is fully thawed and pay dry so you get a nice sear on it.
Cut the beef as uniformly as possible so the beef cooks evenly.
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.