Hamburger and Zucchini Skillet
This post may contain affiliate links. Please read our disclosure policy.
Delicious one pot dinner that is light & healthy! This Hamburger and Zucchini Skillet is loaded with zucchini, ground beef, brown rice, green pepper, and tomatoes. Plus, you can have it on the dinner table in 30 minutes.
Have a lot of zucchini on hand? This hamburger skillet is a great way to use it up!
There are only so many side dishes with zucchini that I can handle, so I decided I needed a main dish to use it in and that’s how this easy skillet came to be.
It’s a combination of rice, veggies, and ground beef all simmered together in one skillet. It’s flavored with chili powder and other seasonings and the best news? It’s an easy one-pan 30-minute dinner! I love easy dinner recipes.
Every time I make this hamburger skillet my family gobbles it up! Even the kiddos have second helpings and that makes me very happy because it’s packed with veggies. It’s a great way to use up all of those garden vegetables like tomatoes, peppers, and zucchini.
This is an Easy One-Skillet Dinner!
This dish has a combination of fresh ingredients like ground beef, bell peppers, zucchini, onion and tomatoes with pantry ingredients you might already have on hand.
What makes it so easy is Instant brown rice which cooks really fast! So, be sure to buy instant rice and not regular – otherwise, it will take a lot longer (and might not work because I’ve only tested instant rice!).
4 Easy Steps!
- Brown the beef with the onion.
- Add all of the vegetables, seasonings, water, and rice and bring it to a boil.
- Reduce the heat and cover the skillet for five to ten minutes or until the rice is tender.
- Top with the cheese and once it’s melted serve and enjoy!
We love this cheesy, hearty dinner! I love that it’s so filling and loaded with veggies. It’s a complete dinner so you don’t have to worry about a side dish, but sometimes we add some homemade breadsticks on the side!
Pro Tips
- If you have leftovers they will keep in the refrigerator for three to four days.
- This recipe is great for meal prep – you can easily make it ahead, store it in the fridge, and then heat it up for easy dinners and lunches.
- You can also easily customize it – you can leave out veggies you don’t like and double up on the ones you do! Or, switch up the spices for a different flavor.
- We love cheddar cheese, but you can use any good melting cheese that you like! Monterey jack, provolone, Swiss cheese, pepper jack… there are a lot of options to try.
- A frequently asked question is if that’s enough water and it depends on the amount of water content in your zucchini. As the zucchini cooks it releases water so you won’t need much water. With that being said all zucchini has different water content. If it’s looking a little dry add a little more water to it.
What people are saying:
“This is one of my family’s favorite dinners!”
“Delicious!”
“It came out great and in a short period of time. Thanks for the recipe.”
More Family-Friendly Recipes!
- Need a quick and easy dinner? Chicken Alfredo is the answer – pasta in a creamy sauce is so good! Plus you make it in one pot!
- My Homemade Hamburger Helper is so much better than the one in the box! We make it all the time – once you try you will, too!
- Taco Pasta is a quick and easy dinner recipe that is made in one pot! Cheesy macaroni with hamburger, salsa, and corn will be a hit at your dinner table.
- Taco Stuffed Zucchini Boats are a low-carb dinner that’s perfect for meal prep, too.
Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dish!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Hamburger and Zucchini Skillet
Ingredients
- 1 lb ground beef
- 1 medium yellow onion chopped
- 1 small green pepper seeded and chopped
- 3 cloves garlic minced
- 2 tsp chili powder
- 3/4 tsp salt
- 1/3 tsp pepper
- 3 medium zucchini cubed
- 2 large tomatoes seeded and diced
- 1/4 c. water
- 1 c. uncooked instant brown rice
- 1 c. shredded colby jack cheese
Instructions
- Cook ground beef with onion and pepper in a large skillet over medium-high heat until not longer pink, about 5-7 minutes; drain.
- Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat, cover and simmer until rice is tender, about 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.
Tips
- If you have leftovers they will keep in the refrigerator for three to four days.
- This recipe is great for meal prep – you can easily make it ahead, store it in the fridge, and then heat it up for easy dinners and lunches.
- You can also easily customize it – you can leave out veggies you don’t like and double up on the ones you do! Or, switch up the spices for a different flavor.
- We love cheddar cheese, but you can use any good melting cheese that you like! Monterey jack, provolone, Swiss cheese, pepper jack… there are a lot of options to try.
- A frequently asked question is if that’s enough water and it depends on the amount of water content in your zucchini. As the zucchini cooks it releases water so you won’t need much water. With that being said all zucchini has different water content. If it’s looking a little dry add a little more water to it.
DempseS says
Julie,
How much water? It just doesn’t seem to be enough. L
Julie says
1/4 cup of water – the zucchini will release water as well. It will work, I promise!
Lauren says
I have only regular rice, not instant. If I substituted with regular, how would that change the directions? Also, could pasta be used in place of rice?
Julie says
I think the cook time for the rice will just be a bit longer. Yes you could try pasta instead as well, although I haven’t tried this so I’m not sure on measurements, you may need more liquid to cook the pasta.
Christina says
As someone who has struggled with infertility for the past six years….I love when I go to a blog and the first sentence is one that says how hard motherhood is……
Julie Evink says
Christina, I’m sorry you have to struggle with infertility. My heart breaks for you. I can not imagine going through what you are currently going through. ~Julie
Deb Hellman says
It came out great and in a short period of time. Thanks for the recipe.
Julie says
You’re welcome!
Bette says
How many cups of zucchini? I have a large one that I will cut small.
Julie says
About 2.5 cups of zucchini.
Barb Moran says
I tried this tonight with a couple add ins frozen corn, black beans, cilantro and cream cheese. I made it in my crock pot it came out great!!
Julie Evink says
That sounds amazing! I’m going to have to try it in the Crock Pot too!
Cam says
This is one of my families favorite dinners!
Julie Evink says
So glad to hear that!
harold vanaken says
Excellent taste but took a little longer for the rice to soften – substituted canned diced tomato and fried rice kit for brown rice
Jennifer says
Instead of rice, how about quinoa or no grain at all?
Julie Evink says
I think quinoa would work, but I’m not sure if the liquids would be the same for cooking that compared to rice. Also, you can opt out of the grain you just won’t need as much liquid.
Steve says
Is it 1/4 cup of water enough for the rice to boil?
Julie Evink says
It usually is but sometimes the moisture content in a zucchini can differ so if you find it’s dry you can just add a little more. Every once in a while I need to do that! I find my homegrown zucchinis have more moisture than the ones I get at a store for some reason!
Lynn Hebert says
How much water
Julie Evink says
It states 1/4 c. in the recipe.
Katie says
Delicious! I decided to add ground cloves as another spice and it didn’t affect the outcome.
Julie Evink says
Great addition Katie!
Debbie says
I am just trying it. Pretty sure the water has to be 1 and 1/4 c and not 1/4.
Tammy says
Made it loved it ?
Julie Evink says
So glad you enjoyed it!
Jamie says
This looks really yummy but I never have instant brown or white rice. Any idea how I can adapt it for regular rice?
Donna Wilson says
I am thinking I might try this recipe and instead of the brown rice, I think I will used riced cauliflower.
Julie Evink says
That would be a fantastic way to make it lighter!