Hamburger and Zucchini Skillet
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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.
Krystal Hippert says
Can you freeze this?.
Courtney says
I have never tried freezing this recipe. If you try it, please let me know how it works!
Joyce says
Love this and it’s healthy!!
Skippy2123 says
Outstanding!
Betsy says
I used lentils, mostly cooked, so no water needed. The flavor is good, maybe a little more seasoning but perhaps my veggies were larger than called for. I used smoked cheddar cheese, went very well with your seasonings.
Courtney says
Loved that you added your own twist. Thanks for trying the recipe!
Kara says
I made this for dinner today and it was absolutely fabulous. I used it as a base and added what we had on hand. A few changes: used white rice, added fire roasted diced tomatoes, can of corn, zucchini and yellow squash. Spices: crushed peppers, cayenne pepper, spicy Montreal Steak seasoning..and shredded Mexican Blend cheese. Definitely fast and a keeper for our rotation
Julie Evink says
So glad you could use what you on hand Kara! Thanks so much for commenting and rating the recipe!
Wendy says
I followed the recipe as written, except I had to use regular white basmati rice-because that was all I had! I doubled the recipe & had to add 1 1/2 cup extra water because of the rice I used. My son loved it!!!!! I found it a bit bland during cooking process so, I added some red pepper flakes & 2 tbsp of beef bouillon. It smells & looks awesome! Thank you for the recipe. It was easy & used up a bunch of veggies that would have spoiled otherwise.
Julie Evink says
I’m so glad you could make it work for your tastebuds and what you had on hand!! Thanks for commenting and rating the recipe!
Jona says
I made this tonite with ground turkey breast, a can of diced tomatoes with green chiles and whole wheat orzo instead of rice. Yummy!
Julie Evink says
Yum Jona! Love that you tried orzo with it. This dish is so versatile!
Teri says
This recipe was quick, easy and very good. It had a lot of flavor.
Julie Evink says
So glad you enjoyed it Teri! Thanks for commenting and rating the recipe!
Charlotte says
Thank you! These recipes look so good. And easy for me to fix.
Julie Evink says
Hope you find some keepers Charlotte!
Tracy Godess says
Absolutely perfect
Julie Evink says
Wonderful to hear Tracy! Thanks so much for commenting and rating this recipe!
Cathy says
Can you use canned diced tomatoes?
Julie Evink says
Yes I’ve have done this before!
Audrey says
Love this!!! Super easy to customize! Taste amazing!!
Julie Evink says
Great to hear Audrey! Thanks for commenting and rating the recipe!
Rhonda says
Loved it. Yummy
Julie Evink says
Wonderful to hear Rhonda! Thanks for commenting and rating the recipe!
Ashley says
In the nutritional info how many servings does one recipe make for the 508 calories?
Julie Evink says
Six!
Maribeth Fish says
This recipe is right up there with another one of my favorites. I love Dr. Martin’s mix and have found this to be similarly delicious. Fix, mix, cook, smell and eat – delicious.
Julie Evink says
Wonderful to hear Maribeth! Thanks for commenting and rating the recipe!
Cheryl says
Was wondering if you could use regular brown rice instead of instant. Maybe precook it and add to pan at the end. It looks yummy!