🥒 Ground Beef & Summer Veggie Skillet
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A One-Pan Dinner That Hits Every Note of the Season
This skillet dinner is summer simplicity at its finest. Using just one pan and a handful of peak-season ingredients, it delivers big flavor with minimal cleanup. Think juicy ground beef, sweet candy onions, and tender squash, all pulled together with herbs and pantry staples.
It’s the kind of dish that’s endlessly versatile — serve it over rice, toss it into a wrap, or eat it as-is. Whether you’re working your way through this week’s Iron & Acre tote or staring down a zucchini surplus, this is a recipe that earns a repeat slot on your dinner list.
🛒 Shopping List
🥬 Produce:
- 1 zucchini
- 1 yellow squash
- 1 candy onion
- 2 cloves garlic (or garlic scapes if you have ’em)
🥩 Protein:
- 1 lb Iron & Acre Ground Beef
🧂 Pantry Items / Spices:
- Olive oil
- Salt & pepper
- Optional: chili flakes, fresh herbs, shredded cheese
✨ Optional Add-Ons or Swaps:
- Add corn or chopped tomatoes
- Sub beef for ground chicken or turkey
- Spoon over rice or tuck into pitas
📏 Ingredients
- 1 lb ground beef
- 1 small zucchini, sliced into half moons
- 1 small yellow squash, sliced
- 1 candy onion, diced
- 2 cloves garlic, minced
- 1–2 tbsp olive oil
- Salt and pepper, to taste
- Optional: red pepper flakes, shredded cheese, or chopped fresh parsley
👨🍳 Instructions
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add diced candy onion and cook for 3–4 minutes, until translucent. Add minced garlic and cook for 30 seconds more.
2. Brown the Beef
Add ground beef to the skillet. Season with salt and pepper and break it up with a spatula. Cook until fully browned and no longer pink, about 6–8 minutes.
3. Add the Veggies
Stir in zucchini and yellow squash. Cook for another 5–7 minutes, stirring occasionally, until tender but not mushy. Adjust seasoning to taste.
4. Finish & Serve
Top with red pepper flakes or cheese if desired. Serve warm.
🍽️ Plating, Pairings & Storage
Garnish Ideas:
• Chopped fresh parsley or basil
• A squeeze of lemon juice
• Shredded cheddar or Parmesan
Serving Suggestions:
• Over cooked rice or farro
• Tucked into pita or tortillas
• As a hearty topping for baked potatoes
Storage Tips:
• Keeps in the fridge for 3–4 days in an airtight container
• Reheat in a skillet for best texture
🌿 Final Thoughts
Sometimes the best meals are the ones that don’t try too hard. This skillet dinner is one of them — simple, filling, and full of the honest flavor that comes from real food grown close to home. It’s a true Iron & Acre weeknight win.