If you’re craving a quick and flavorful dinner, this Ginger-Basil Beef and Zucchini Skillet hits all of the right notes. Ready in under 30 minutes, serve it over fragrant white rice for a hearty dinner or spoon into lettuce cups for a lighter, fresher meal.

Why You’ll Love this Beef and Zucchini Skillet

• Bold flavors. Inspired by flavor notes from Thai and Vietnamese cooking, this meal is at once savory, spicy, and deeply aromatic.
• Quick + easy. Ready in right around 25 minutes and made in one pan, this recipe is pure weeknight gold.
• Versatile. There is a wide scope of serving options for this beef and zucchini recipe. Spoon over white rice, quinoa, or rice noodles, or enjoy in lettuce cups or tortillas.
• High protein. If you’re looking for a high protein + low carb dinner option, this one packs a hefty punch of protein plus offers some fiber and antioxidants from the zucchini.
• Meal prep friendly. This beef and zucchini recipe also makes delicious leftovers! The flavors stay sharp and it can easily be rewarmed in the microwave or skillet.

Now that we’re in peak zucchini season, I can’t help but find endless ways to utilize everyone’s favorite summer squash.

Whether it’s in Zucchini Feta Salad or Chicken Zucchini Meatballs, the mild flavor and versatility of zucchini lends itself to a wide array of recipes.

In addition to zucchini and ground beef, this recipe spotlights fresh ginger, garlic, and basil. It’s all tossed in lightly spiced soy sauce, which imparts of loads of umami goodness.

This easy dinner recipe is flavorful enough to peak my interest, hearty enough to keep me sated, and nutritious enough to be a worthy addition to our healthy meal rotation.

The Ingredients

• Zucchini: You need one full pound of zucchini, which can be diced or sliced into half moons. Zucchini offers a good amount of vitamin C and folate.
• Ground beef: While I prefer the richness of ground beef in this recipe, you can also use ground turkey or chicken for less saturated fat, or meatless grounds if making vegetarian.
• Ginger: Fresh ginger is a must! You can choose to scrape the skin off using a spoon, or leave the skin on. (The texture and flavor of the skin won’t impact the final result in a recipe like this.)
• Garlic: I suggest around 3 to 4 cloves of garlic for extra aromatic goodness.
• Shallots: The flavor of shallots is slightly more mild and sweet compared to other onion varieties. Alternatively, you can use yellow or sweet onion, or even green onion (scallions).
• Soy sauce: I suggest a lower sodium soy sauce to help control the saltiness of the dish. If making gluten free, use a lower sodium tamari.
• Fish sauce: A common ingredient in East Asian and Southeast Asian cuisines, fish sauce offers salty, pungent umami flavor. A little goes a long way!
• Gochujang: Gochujang is a staple condiment in Korean cooking. If you’re not familiar, it’s a thick and spicy crimson-red paste made from red chile peppers, fermented soybeans, and salt. Alternatively, you can use sriracha.
• Rice vinegar: A little acidity helps balance the soy sauce mixture. Alternatively, you can use fresh lime juice.
• Basil: This recipe calls for A LOT of fresh basil, which is also at its peak during the summer months. Alternatively, you can use a mix of cilantro and fresh mint.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Brown the beef in a large skillet over medium-high heat, stirring only occasionally. Transfer beef to a bowl, and reduce heat to medium.

Step 2: Add zucchini to the pan, along with 1 to 2 Tbsp of olive oil. Sauté until soft, about 7 to 8 minutes.

Step 3: Add shallots, garlic, and ginger. Sauté until aromatic, about 2 minutes.

Step 4: Add beef back to pan

Step 5: Prepare soy sauce mixture by combining soy sauce, fish sauce, rice vinegar, and gochujang in a small bowl or glass jar. Add sauce to pan and cook 2 more minutes.

Step 6: Add basil, stir to combine, and serve over rice, rice noodles, or in lettuce cups.

Recipe Variations

• Use a different meat. In place of the ground beef, you can use ground turkey or chicken, or meatless grounds if making vegetarian.
• Switch up the veggies. In place of zucchini, this recipe is also delicious with broccoli florets and/or a mix of shredded carrots and scallions.
• Add nuts or seeds. For extra heft (and heart-healthy fats) top the skillet with toasted sesame seeds or chopped peanuts.
• Make it spicy. As written, this beef and zucchini skillet has mild spice from the Gochujang and ginger. For extra heat, double up on the chili paste or add a drizzle of chili oil for garnish.

Serving Suggestions

• Rice or noodles. Spoon the beef and zucchini mixture over white or brown rice, rice noodles (such as Pad Thai noodles or Vermicelli noodles), or a wheat-based noodle such as Lo Mein noodles. (You can also use ramen noodles, as used in this recipe for Scallion Noodles.)
• Lettuce wraps. Spoon the filling into bibb lettuce leaves and top with sesame seeds and sliced radish for a low carb meal.
• Stuffed cucumber boats. For another low carb option, hollow out cucumber halves, fill them with the beef and zucchini mixture, and top with crushed peanuts.

Storage Tips

• Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheat: You can rewarm leftovers either in the microwave in a skillet. For stovetop reheating, add beef and zucchini mixture to a lightly greased skillet over medium heat. Add a splash of water or broth to help rehydrate the meat, and sauté until warm.
• Freeze: Place leftovers in an airtight container or freezer-safe storage bag. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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If you try this Beef and Zucchini Skillet, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!