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Ground Beef Veggie Skillet

My mom used to make a very similar recipe to this and it’s always been one of my favorites. She used green beans instead of asparagus and she added just a little bit of bacon. For some reason, to me it always seemed like the perfect dish for that transitional time from the end of summer to the beginning of fall. It’s still light enough for summer yet hearty enough for  autumn. Is anyone else ready for that transition, or is it just me? 




This Ground Beef Veggie Skillet Recipe is made with onions, bell pepper, zucchini, asparagus, and, of course, ground beef. From start to finish, it can be ready in 30 mins. It’s also low-carb and gluten-free. 


  • 2 tablespoon olive oil

  • 1 lb extra-lean ground beef

  • 1 garlic clove, minced

  • ½ cup onions

  • ½ cup red bell pepper

  • 1 medium zucchini, quartered

  • 1/2 lb asparagus, cut into three parts each

  • 1 teaspoon Dijon mustard

  • 1/4 cup tomato passata (tomato sauce works too)

  • ½ teaspoon of oregano

  • 1/8 teaspoon crushed red pepper (optional)

  • Salt and freshly ground black pepper to taste

  • 1 tbsp feta cheese, crumbled

  • Fresh parsley, chopped


  1. In a large skillet, heat olive oil over medium-high heat.

  2. Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.

  3. Add onions and red bell pepper to the same skillet. Cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.

  4. Add the zucchini and asparagus cook for 3-5 minutes. It depends on how tender you prefer your veggies.

  5. Add the ground beef to skillet again and mix everything together.

  6. Add the Dijon, tomato passata, oregano, crushed red pepper, salt and pepper to taste. And cook for 1-2 minutes more.

  7. Garnish with fresh parsley and feta cheese.

Image and recipe courtesy of Olivia Ribas at Primavera Kitchen. Check out her site for other great recipes. 

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