Zucchini Ground Beef Quinoa Skillet Recipe

When zucchini is plentiful and you’re wondering what to make with ground beef and zucchini, this simple skillet meal makes the most of both. Ground beef, quinoa, tomatoes, Italian seasoning, and fresh zucchini simmer together in one pan before being finished with mozzarella and basil.
This quinoa zucchini recipe is hearty enough to serve on its own and requires minimal cleanup, making it a practical choice for busy weeknights. It’s also an easy way to use excess garden zucchini while it’s in season.

Why Ground Beef Goes Well with Zucchini

Zucchini has a mild flavor that works especially well with rich, savory meats such as ground beef. In this recipe, zucchini absorbs the flavors of the beef, garlic, tomatoes, and Italian seasoning without overpowering the other ingredients.
Grass-fed ground beef is a great option for this skillet, but you can use whichever ground beef you prefer. Quinoa helps bring everything together while adding a pleasantly nutty flavor and tender texture.

Ingredients

  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup beef broth
  • 2 tablespoons tomato paste
  • 1 14 oz. can diced tomatoes or 2 large tomatoes, diced
  • 1 teaspoon Italian seasoning
  • sea salt and pepper to taste
  • 1/2 cup quinoa
  • 2 heaping cups diced zucchini
  • grated mozzarella cheese
  • chopped fresh basil

Directions

  1. Brown the ground beef and onion in a large cast-iron skillet over medium heat until the beef is no longer pink and the onion is translucent. Add the garlic and cook for 1 more minute.
  2. Stir in the beef broth, tomato paste, diced tomatoes, and Italian seasoning. Bring the mixture to a boil.
  3. Stir in the quinoa and zucchini. Return the mixture to a simmer, cover, and cook over low heat for about 15 minutes, or until the quinoa is tender.
  4. Season with salt and pepper. Serve topped with grated mozzarella and fresh basil.

How to Pick a Good Zucchini

Choose zucchini that feels firm and heavy for its size, with smooth skin and no soft spots. Small to medium zucchini generally have a tender texture and fewer large seeds, making them ideal for dicing into skillet meals.
If you’re using an extra-large garden zucchini, slice it lengthwise and scoop out the mature seeds before chopping it. There is no need to peel zucchini unless the skin is particularly tough.

Easy Variations for This Skillet Meal

This ground beef and zucchini recipe is easy to adjust based on what you already have in your kitchen:
  • Use ground turkey instead of ground beef.
  • Add crushed red pepper flakes for a little heat.
  • Stir in chopped bell peppers with the onion.
  • Replace mozzarella with Parmesan or another mild melting cheese.
  • Add extra broth if you prefer a softer, saucier consistency.
  • Help cut down on food waste by grabbing quinoa from the co-op bulk section to get the exact amount you need.

More Ways to Cook with Zucchini and Quinoa

Still have zucchini or quinoa to use? Try Oryana’s Grilled Summer Quinoa Bowl, make fresh Zucchini Noodles, or prepare this simple Quinoa Salad with Lemon Garlic Vinaigrette.

Keep Cookin’ with Oryana

Make the most of zucchini season with fresh produce, quality ground beef, quinoa, herbs, and everything else you need for an easy skillet dinner. Visit Oryana for local ingredients and plenty of inspiration for turning the season’s harvest into satisfying meals. Need help meal planning? Try our meal planning grocery list to help plan your next shopping trip. Subscribe to our newsletter for weekly recipe ideas, and explore our calendar of classes and events for more opportunities to cook, learn, and connect with your co-op.