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Get It NowThis easy zucchini stir fry recipe needs just a few common ingredients, 20 minutes of prep time, and you’ve got dinner on the table. My ground beef zucchini recipe super simple to throw together on a busy weeknight and makes for a quick all-in-one meal – the best type, don’t you think?! Salty, smooth pesto, flavorful ground beef and zucchini, along with a topping of creamy goat cheese come together in a delicious way.
This ground beef zucchini recipe was originally published on January 1, 2016, and the post was republished in August 2020 to add useful tips.
How To Make Ground Beef And Zucchini Stir Fry
This ground beef zucchini recipe takes just 5 minutes to prep and is ready to eat in 20 minutes:
- Cook garlic. In a large skillet, cook minced garlic for about a minute, until fragrant.
- Cook ground beef. Add ground beef too pan and sprinkle with salt and pepper to taste. Increase heat to medium high and cook until browned.
- Cook zucchini. Add zucchini to pan and cook until zucchini is starting to soften and golden.
TIP: Don’t overcook the zucchini or it will end up mushy!
- Finish ground beef and zucchini. Remove from heat and stir in basil pesto. Toss with goat cheese and fresh parsley.
Zucchini Stir Fry Recipe FAQs
Can I use a different ground meat?
Absolutely! You could use ground turkey, ground pork, or even ground chicken in this zucchini squash stir fry.
Can I make this dairy-free?
Yes, you can easily make this ground beef zucchini recipe dairy-free. Simply omit the goat cheese and use a dairy-free pesto.
Should I use store-bought pesto or homemade pesto?
Either one will work! I love it with my simple 2-minute homemade basil pesto, but pre-made varieties will work just fine.
If you want to keep this low carb and are using a store-bought pesto, check the ingredients for hidden starches.
Stir Fried Ground Beef Zucchini Recipe Storage Instructions
Can you make it ahead?
Ground beef and zucchini takes just 15 minutes to make, so I recommend making it fresh, but it will also taste great re-heated.
If you’d like to prep a few things ahead, you could brown the beef and cut the zucchini into half moons. Homemade basil pesto sauce can be made ahead as well.
How to store zucchini beef stir fry
Store ground beef zucchini in the refrigerator for 3-4 days.
Can you freeze ground beef and zucchini?
You can freeze zucchini and beef recipes, but zucchini will change texture a bit when frozen, so I don’t recommend it unless you really have to. If you do, leave off the goat cheese until right before serving.
How to reheat beef and zucchini
Reheat the zucchini stir fry in the microwave or a skillet on the stove, until hot.
More Easy Stir Fry Recipes
- Keto Beef and Broccoli Stir Fry – Like Chinese takeout, but without the carbs.
- Chicken Cabbage Stir Fry – An easy one-pan meal that comes together FAST.
- Spicy Beef Stir Fry – To make this one low carb, replace the sugar with powdered monk fruit sweetener. I also prefer coconut aminos instead of soy sauce, but that’s up to you!
- Keto Chicken Stir Fry – A delicious Asian stir fry dinner, and easy to customize depending on what you have!
Tools To Make Zucchini Beef Stir Fry
Tap the links below to see the items used to make this recipe.
- Skillet – Only a couple of tools are needed to make this easy beef stir fry with zucchini, since the entire recipe is made in a skillet. This set is non-stick and are some of my go-to pieces in my kitchen.
- Meat Chopper – This tool (less than $10!) makes browning ground meat for ground beef and zucchini recipes incredibly easy! Love it.
Ground Beef Zucchini Stir Fry Recipe
Ground Beef Zucchini Stir Fry Recipe With Pesto
This easy zucchini stir fry recipe with beef and pesto is ready in 20 minutes, using simple ingredients. A flavorful, naturally low carb way to enjoy ground beef and zucchini!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large skillet over medium heat, cook minced garlic for about one minute, until fragrant.
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Add ground beef. Sprinkle with sea salt and black pepper to taste. Increase heat to medium high. Cook for 7-10 minutes, breaking part with a spoon or spatula, until browned.
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Add zucchini. Cook, stirring occasionally, for 5-7 minutes, until zucchini is starting to soften (but not soggy) and golden.
- Remove from heat. Stir in basil pesto. Toss with goat cheese and fresh parsley.
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Recipe Notes
Serving size: 1/6 of entire pan
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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48 Comments
JulieJOY
0I made this again last night and it is FABULOUS!
Lynniepooh2
0This one pan dish is so delightful and filling that I have made it each week for the past 3 weeks. Great way to use the zucchini and basil that is plentiful this time of year. Only downfall is not having the room or sunlight to grow my own basil to avoid the cost of buying it all the time. Thank you Maya & team!
Heather Thacker
0Not sure my husband likes pesto but we did this with marinara and mozzarella and it was fantastic! I grow zucchini every summer and used ground venison instead so cheap easy meal!
Ann
0This was delicious!!! Easy to make and very yummy! Will make again!
Kar
0YUMMMMMMMM! This is a new favorite. Made it with ground turkey because that’s what I had, and added a container of mushrooms. Will be making this one often!
Kass
0I’ve made this recipe a few times now over the past year. It’s so delicious and everyone in the family likes it. Plus, it’s super simple to make! Thanks for sharing. 🙂
Colleen
0I only have a log of creamy goat cheese, no crumbles 🙁 Will that still work?
Wholesome Yum M
0Hi Colleen, Using a log of goat cheese will change the outcome of the dish. It will create a creamy sauce with the pesto and goat cheese. The flavors will work together, but it is a bit different from the original recipe.
Brittani
0Cheap, simple, quick, but not something I’d ever make again.
Love all ingredients, but apparently not together.
brooke
0I made this tonight and it was amazing! We added a handful of halved cherry tomatoes to the dish and it add a perfect balance. I would definitely recommend adding those to this recipe. Thanks for sharing this dish!
Taylor
0SOOO FREAKING DELICIOUS!
Shauna
0I just made this, and loved it so much! I’ve been whittling away at far too much zucchini for weeks now, so we’re feeling quite done with it… My husband took one look, expected to not like the meal, and ended up going back for seconds!
Michelle
0I made this tonight for my teen son and I. It was delicious. This recipe is a KEEPER!
Sandra Duffy
0I made this tonight and my husband and I loved it. The only substitution I made was feta in place of goat cheese, because that’s what I’m more likely to have on hand. Oh, and I used commercial basil pesto and it tasted just fine (although I used a little less than was called for so it wouldn’t be over-powering). Hooray for me – this now adds another vegetable that my husband doesn’t turn his nose up at!
Sandra Duffy
0Would it be a bad idea to substitute feta for goat cheese?
Wholesome Yum M
0Hi Sandra, I think that would work fine.
K
0The hamburger and pesto are NOT a good combo. Didn’t taste good.
Wholesome Yum M
0Hi K, Sorry this didn’t suit your tastes. I love that combination, but I get that it may not be for everyone. Perhaps you would prefer this Pesto Stuffed Chicken recipe or Caprese Salad Skewers with Pesto which don’t include beef.
Janet
0You can make pesto with herbs other than basil. I frequently make cilantro pesto that includes pumpkin seeds and cotijo cheese. Delicious with beef or chicken–no need for a recipe as it’s same as basic basil pesto using the subs mentioned. I’ve another with parsley and walnuts. Browse your supermarket–jarred dried tomato pesto is widely available and that might be one you enjoy with ground beef, although tomatoes do mean a few carbs. Try your favorite homemade salsa–or jarred, checking the carbs, of course, as those often include added sugar, and keep track of what those tomatoes add. I did put some chopped onion in this dish, although I know many folks on keto diets limit or avoid onion. It was a hit at my house. If you encounter me at the supermarket, I’m the one reading labels!
Gina
0YUM! YUM! YUM! This was so tasty!
Denay DeGuzman
0What a delicious healthy recipe! Our whole family enjoyed it. I especially liked how quick and easy it was to prepare.
Isaias Mcbrien
0Some truly prime articles on this site, saved to fav.
Amanda C.
0Just wanted to say we make this dish over and over again. It’s SO easy and so delicious. I use fresh Buitoni pesto and it’s way better than canned pesto. Thanks for such a yummy dinner.
Jessica Stohr
0Just made this tonight with shredded parm and it is perfect! Thanks so much!
Jessica
0This was yummy! And also my first time trying goat cheese! My question for the next time I make this is what goat cheese do you recommend or can you think of a good alternative cheese for this recipe? I am willing to omit it next time if not. 🙂 I got Montchevre brand and it had a strange aftertaste, I’m not sure if it was the brand, or if that means I don’t like goat cheese in general. I am still expanding my cheese horizons so I appreciate any tips! Thanks!
Wholesome Yum M
0Hi Jessica, Goat milk cheese can be quite grassy and doesn’t suit everyone’s tastes. If goat milk cheese wasn’t for you, then you can sub with a nice parmesan. I suggest slicing thin shards to sprinkle on top.
Jessica
0Awesome, I will give that a try next time! I appreciate your help. I am 20 lbs down since starting keto 4 months ago and your recipes have definitely helped me stick with it!
Karen Mildon
0Will this be good reheated from frozen?
Wholesome Yum M
0Hi Karen, Yes! This is a great dish to freeze in individual servings.
Robin
0This recipe tasted 10x better than it looks! I added creamy goat cheese and a little more salt! Amazing!
LJ
0This was so yummy. Never tried good she’s before but scrumdiliumcious thank you.
Arline
0What can you replace the goat cheese with?
Maya | Wholesome Yum
0Hi Arline, It depends, what are you trying to avoid? Dairy? Or just don’t have goat cheese? You could try a different cheese or omit it.
Preet
0I just made this recipe using store bought pesto and ground chicken. to be honest it didnt turn out good. I didn’t like the taste. Not sure if it is due to store bought pesto or using ground chicken. Disappointed!!!
Wholesome Yum L
0Hi Preet, I would definitely try to make the recipe again as written in the blog post. I would suggest using my Easy Basil Pesto Recipe. Let me know how it turns out!
Preet
0Can I use store bought pesto? Will it still be 1/2 cup if using store bought pesto?
Maya | Wholesome Yum
0Hi Preet, Yes, you can use any kind you like. The amount would be the same.
Preet
0One more question… can I use ground chicken instead of beef? Thank you.
Maya | Wholesome Yum
0Yes, you can!
Monica Schalock
0This was so flavorful. We loved it! I didn’t change anything in the recipe at all and that is rare. We decided this was a keeper.
Maya | Wholesome Yum
0I love to hear that, Monica! Please come back again soon!
Ainy
0This is divine, I love the combination of basil pesto with feta cheese. It is a Mediterranean style delicious meal.
Maya | Wholesome Yum
0I am so happy you liked it, Ainy! Have a great day!
Angelica
0This sounds delicious! Would it reheat well? I’m just wondering about the goat cheese. I like to turn tonight’s dinner into tomorrow’s lunch!
Maya | Wholesome Yum
0Hi Angelica! Yes, it will reheat well. The goat cheese might melt, but it will still taste delicious! Thank you!
Tracy
0I just made this! It was so good! Thank you for sharing! I look forward to trying more of your recipes. ☺️
One side note: I may be a dummy but the directions didn’t mention straining the ground beef before adding the zucchini.. I texted 3 friends and the consensus was YES, strain away the excess grease. Was that correct? I ended up cooking the zucchini in a separate pan with olive oil because I didn’t want to dry out the ground beef.
Maya | Wholesome Yum
0Thank you, Tracy! I suppose it depends on how lean your beef is. I use 85% lean ground beef (not super lean, but leaner than some) and cook it over med-high heat. By the time it browns enough, the extra liquid is gone, so there is nothing to drain. If you do have more than just a little extra liquid, I agree it’s best to drain it so that the dish doesn’t end up soggy. I’m glad you enjoyed the recipe!
Adriana
0Another yummy dinner! I changed out the cheese to use what we already had and it really worked well.