A One-Skillet Dinner Made for Zucchini Season
There comes a point every summer when zucchini seems to be everywhere. This Cheesy Beef, Zucchini and Rice Skillet turns it into a hearty dinner instead of treating it like an afterthought.
The zucchini cooks alongside savory ground beef, red bell pepper and rice in a marinara-based sauce. Mozzarella and Parmesan are stirred into the skillet, then another generous layer goes over the top before everything is broiled until bubbling and beautifully browned.
It is comforting without being overly heavy, and the zucchini gives the skillet freshness, color and plenty of texture.
More Than Beef and Rice
Rice makes this skillet especially satisfying, but it also has an important job: it absorbs the beef stock, marinara and juices released by the vegetables as everything cooks.
Lightly toasting the rice in the seasoned beef mixture first gives it a subtle nutty flavor and helps every grain pick up the Italian seasoning. Once cooked, the rice carries the marinara flavor throughout the entire skillet instead of leaving the sauce sitting separately around the beef and vegetables.
A covered five-minute rest is important here. It gives the rice time to finish steaming and absorb the sauce without continuing to cook aggressively on the bottom of the skillet.
Keeping the Zucchini Tender
Zucchini cooks much faster than rice, so it is added after the rice has already had a head start. This keeps the pieces tender while allowing them to retain their shape.
Cut the zucchini into substantial ½-inch pieces rather than small dice. Tiny pieces can become overly soft and disappear into the rice, while larger pieces remain visible and give the finished skillet better texture.
Medium zucchini are the best choice. If you are using a particularly large garden zucchini, cut it open first and remove the soft, heavily seeded center.
A Complete Dinner in One Pan
With beef, vegetables and rice all in the same skillet, this meal does not require much alongside it. A simple green salad or a piece of garlic bread would be plenty, but it is substantial enough to serve completely on its own.
Best of all, the entire dinner is prepared in one 12-inch skillet—from browning the beef to melting the final layer of cheese. That means plenty of comforting Italian-inspired flavor without leaving behind a sink full of dishes.
Cheesy Beef, Zucchini and Rice Skillet
Equipment
Ingredients
- 1 pound ground beef
- 1 small or medium onion, diced
- 1 red bell pepper, diced
- 1 tbsp Italian seasoning
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp mixed pepper
- 1/4 tsp crushed red pepper, optional
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 cup marinara
- 2 cups beef stock
- 2 medium zucchini, quartered lengthwise and cut into ½-inch pieces
- 2 cups shredded mozzarella cheese, divided
- 1 cup
freshly grated Parmesan cheese, divided
Instructions
- Add the ground beef, onion and red bell pepper to a 12-inch oven-safe skillet over medium-high heat. Cook, breaking the beef apart as it browns.When the beef is about halfway browned, add the Italian seasoning, salt, mixed pepper and crushed red pepper, if using. Continue cooking until the beef is browned and the vegetables have begun to soften. Drain excess grease if necessary.Add the garlic and cook for about 30 seconds. Stir in the uncooked rice and cook for 1–2 minutes, stirring frequently, to lightly toast the rice and coat it in the seasoned beef mixture.Pour in the marinara and beef stock. Stir well, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 10 minutes.Stir in the zucchini. Cover and continue cooking for 8–10 minutes, or until the rice is almost tender. Turn off the heat and leave the skillet covered for 5 minutes. The trapped steam will finish cooking the rice and allow it to absorb the remaining sauce.Uncover and check the rice. If it is still noticeably firm, add a small splash of beef stock and cook it over low heat, covered, for another 2–3 minutes.Remove the skillet from the heat. Stir in 1 cup of the mozzarella and ½ cup of the Parmesan. Taste and adjust the salt and pepper as needed.Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan over the top. Place the skillet under the broiler for 2–4 minutes, watching closely, until the cheese is melted, bubbling and browned.Let the skillet rest for 5 minutes before serving.
Notes
- Use a 12-inch oven-safe skillet so there is enough room for the rice to cook evenly and the zucchini to remain in distinct pieces.Cut the zucchini into generous ½-inch pieces. Smaller pieces may become too soft while the rice finishes cooking.The salt needed will depend on the seasoning in your marinara and beef stock. Start with the listed amount, then taste and adjust before adding the final cheese topping.Watch the skillet closely under the broiler. The cheese can go from lightly browned to burned quickly, and the skillet handle will remain extremely hot after it comes out of the oven.