Cheesy Zucchini and Beef Skillet

This fresh, modern take on a one skillet dinner gives off serious ‘Hamburger Helper’ vibes, in a good way.

The somewhat weird, uniquely American flavor combination of tomato sauce and cheddar cheese is reminiscent of old comfort food favorites like chili-mac and American goulash. Growing up in a house with two working parents in the 1980s and early '90s, ‘Hamburger Helper’ (a precursor to today’s meal kit) graced our table on many weeknights, it was a favorite for my sister and me when we were much younger. My version captures the familiar, cozy, and comforting combo of tomato sauce and cheddar cheese and ease of a one skillet dinner without the preservatives, high sodium content, and grain, and it’s loaded with fresh veggies – onion, garlic, mushrooms, zucchini, and more zucchini. My Cheesy Zucchini & Beef Skillet is hearty without being too heavy.

Cheesy Zucchini & Beef Skillet

Ingredients

• 2 tablespoons avocado or extra virgin olive oil, divided

• 16oz cremini mushrooms, sliced

• 1 large yellow onion, diced small (about 2 cups)

• 1 tablespoon minced garlic (about 4 cloves)

• 1 pound lean ground beef

• 1 teaspoon coarse kosher salt

• ¾ teaspoon freshly ground black pepper, divided

• 3 tablespoons tomato paste, no salt added

• 1 ½ teaspoons Italian seasoning

• 1 – 8oz can tomato sauce, no salt added

• 1 – 14.5oz can diced tomatoes, no salt added

• ¼ cup water

• 5 medium zucchini, sliced into ¾ inch thick half moons

• 8oz sharp cheddar cheese, shredded and divided

How to make Cheesy Zucchini & Beef Skillet

In a large skillet or sauté pan over medium-high heat, heat 1 tablespoon avocado/olive oil. Add sliced mushrooms and sauté until mushrooms release all of their water and start to brown and caramelize, stirring occasionally, about 10 minutes. Remove mushrooms to a small plate and set aside.

Heat remaining 1 tablespoon avocado/olive oil in skillet and add onion. Sauté onion over medium-high heat until softened and starting to brown, about 7 minutes. Add minced garlic and cook stirring constantly until very fragrant, about 1 minute. Add ground beef, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly ground black pepper. Cook, breaking meat up into small crumbles with the back of your spoon, until ground beef is cooked through and starting to brown, about 7 minutes. Drain any accumulated grease.

Add tomato paste and stir to thoroughly combine, cook for 2 minutes. Add Italian seasoning, stir to mix through the meat mixture, and cook for another 1 minute. Return mushrooms to the skillet and stir in tomato sauce, diced tomatoes with their juices, water, and ¼ teaspoon freshly ground black pepper. Reduce heat and simmer, uncovered, until thickened, about 25 minutes.

Gently stir in zucchini slices until zucchini is well coated and distributed throughout. Increase heat to medium, cover skillet and cook for 5 minutes. Stir, and cook for another 3-5 minutes, till zucchini are tender crisp. Add ¾ of shredded cheddar cheese (about 1 ½ cups) and stir to combine. Sprinkle remaining cheddar cheese over top (about ½ cup), cover, and cook for 2 minutes more until cheese is melted. Remove from heat and serve.