Ingredients
Scale
- 1 lb ground beef
- 2 medium zucchinis, sliced
- 2 large sweet potatoes, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Peel and dice the sweet potatoes into small cubes. Slice zucchinis into rounds or half-moons. Chop the onion and mince the garlic.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant.
- Add the sweet potatoes to the skillet and cook for about 8 minutes until they start to soften.
- Push the vegetables to the side of the pan, add ground beef, and cook until browned. Season with paprika, thyme, salt, and pepper.
- Mix in zucchini slices and continue cooking for 5–7 minutes until zucchini is tender and flavors meld. Garnish with chopped parsley if desired before serving.
Notes
- Ensure sweet potatoes are diced small for quicker cooking.
- You can substitute ground turkey or chicken for a leaner option.
- For low-carb or keto versions, omit sweet potatoes or replace with cauliflower florets.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Healthy, Low-Carb (if modified)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
