Ground Beef Zucchini and Potato Skillet
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
431 kcal
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Course
Main Course
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Cuisine
German
Ground Beef Zucchini and Potato Skillet
Description
Ground Beef Zucchini and Potato Skillet starts with cooked potatoes that are peeled and cubed or sliced thickly, then combined with sautéed ground beef, onions, and garlic. Adding zucchini and red bell pepper brings fresh vegetable flavors and a pleasant, tender texture. The skillet is simmered in vegetable broth until the vegetables are cooked to preference, then enriched with heavy cream and crème fraîche, which add a smooth and slightly tangy creaminess. Fresh thyme and chopped chives provide herbal brightness.
The dish offers a balanced texture of soft potatoes, tender vegetables, and juicy beef with a creamy sauce binding the ingredients. Cooking everything in one skillet both simplifies preparation and allows flavors to meld. This skillet can be served on its own for a hearty meal or paired with a fresh side salad.
Leftover boiled potatoes may be used to save time. Heavy cream and crème fraîche can be substituted with sour cream and a splash of milk if desired. Different fresh or frozen herbs, such as parsley or dill, may replace thyme and chives to alter the aromatic profile.
Ingredients
- 1 lb potato Note 1
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 onion medium
- 4 garlic cloves
- 1 lb zucchini
- 1 red bell pepper
- 1 cup vegetable broth
- ½ cup heavy cream
- 2 tablespoons crème fraîche Note 2
- 2 prigs thyme Note 3
- small bunch of chives
- sea salt fine
- black pepper fine
Instructions
- Potatoes: If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube, or thickly slice them. Set aside.1 lb potatoes
- Chop: Finely chop the onion and the garlic cloves.1 medium onion + 4 garlic cloves
- Cook ground beef: Heat the oil in a large skillet. Add the ground beef and stir for a few minutes until the meat changes color.1 tablespoon olive oil + 1 lb ground beef
- Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned for about 5 minutes.
- Chop vegetables: In the meantime, halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and cook for 2-3 minutes.1 lb zucchini+ 1 red bell pepper
- Simmer: Add the broth, cover the pot, and cook for about 5 minutes or until the veggies are done to your liking. Add the potatoes and reheat them.1 cup vegetable broth
- Add cream, crème Fraiche, chopped herbs, salt, and pepper to taste. Stir carefully and serve immediately. ½ cup heavy cream + 2 tablespoons crème fraiche + 2 sprigs thyme + small bunch of chives + fine sea salt and black pepper
Notes
- Leftover boiled potatoes are suitable and can reduce cooking time.
- Replace heavy cream and crème fraîche with sour cream and a bit of milk for a lighter option.
- Substitute fresh thyme and chives with parsley, dill, or any preferred fresh or frozen herb mixtures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 431kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 316mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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