School is officially in session! That makes it a great time to share a quick and easy recipe that is perfect for busy weeknights. This ground beef, rice, and zucchini skillet dinner takes about 30 minutes to prepare, is packed full of veggies, and simple ingredients. And the best part – it’s a one-pan meal, so you won’t have a sink full of pots and pans to clean!
Skillet meals are so versatile. This recipe calls for zucchini, yellow squash and Herbs de Provence (a blend of rosemary, thyme, savory, lavender, fennel, and basil) but it would also be delicious with a taco seasoning blend instead, topped with cilantro and avocado. Feel free to substitute ground turkey or chicken for the beef and add any combination of vegetables you have on hand.
- 1 lb ground beef
- 1 yellow squash, diced
- 1 zucchini squash, diced
- 1 onion, finely chopped
- 1/2 teaspoon herbes de provence
- 1 teaspoon salt
- 13-15 oz can of crushed tomatoes
- 2 cups chicken broth or water
- 1 cup uncooked long grain white rice
- Fresh basil, for garnish
- Preheat a large skillet over medium high heat. Add the onions and beef. Cooking for about 5 minutes or until beef starts to crumble.
- Add in the diced squash and zucchini as well as the salt and herbs. Cook until the beef is not longer pink, stirring occassionally.
- Add the tomatoes and water to the pan and bring the liquid to a boil. Add in the rice well.
- Cover and let cook for about 20 minutes or until all the liquid is absorbed, stirring occasionally to make sure the rice doesn't burn or stick to the bottom of the pan.
- To serve, top with fresh basil.