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When summer rolls around, one of the most abundant vegetables you’ll find at your local farmers’ market is summer squash.
With its mild flavor, tender texture, and versatility, it’s the perfect addition to a wide range of dishes.
Whether you’re looking for a light, healthy meal or a hearty, comforting dish, combining summer squash with ground beef creates a balance of flavor and nutrition.
Ground beef brings richness and protein, while the squash adds a refreshing, seasonal twist.
In this blog post, we’ve gathered over 23+ summer squash ground beef recipes that will keep your meals exciting all season long.
From simple stir-fries and casseroles to stuffed peppers and skillet dishes, you’ll find a variety of ways to incorporate both of these ingredients into your weekly meal plan.
Whether you’re cooking for a family dinner, prepping for a barbecue, or looking for a cozy weeknight meal, these recipes have something for everyone!
23+ Tasty and Easy Summer Squash Ground Beef Recipes You’ll Love
Incorporating summer squash and ground beef into your meals is not only a great way to take advantage of seasonal produce but also a fantastic way to create satisfying and flavorful dishes.
With these 23+ summer squash and ground beef recipes, you now have a variety of ideas that cover everything from light and healthy to rich and indulgent meals.
The versatility of summer squash, paired with the heartiness of ground beef, offers endless possibilities for creating balanced and delicious dishes.
Whether you’re grilling, baking, or stir-frying, you’re sure to find a recipe that suits your taste and satisfies your hunger.
Summer Squash and Ground Beef Skillet
A vibrant one-pan meal that brings out the natural sweetness of summer squash, perfectly balanced with the savory richness of ground beef.
Quick to prepare and packed with garden-fresh flavors, this skillet is a weeknight winner.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash (yellow or zucchini), sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), drained
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: shredded mozzarella or parmesan for topping
Instructions:
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat if needed.
- Push the beef to one side of the skillet. Add another tablespoon of oil and sauté the onion and garlic until fragrant, about 2 minutes.
- Add the sliced summer squash and cook until just tender, about 5–7 minutes.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Combine everything well.
- Simmer uncovered for 10 minutes until flavors meld.
- Optional: Sprinkle cheese on top and cover until melted before serving.
This dish is comforting and nutritious, with minimal cleanup.
Serve it alone or with rice or crusty bread to soak up the flavorful juices—perfect for enjoying summer’s bounty with ease.
Stuffed Summer Squash Boats with Ground Beef
These squash boats are fun to make and even better to eat.
Hollowed summer squash is filled with a savory beef mixture and baked to perfection—ideal for meal prepping or serving to guests at a casual summer dinner.
Ingredients:
- 4 medium summer squash (zucchini or yellow), halved lengthwise
- 1 lb ground beef
- 1 small bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup marinara sauce
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or cheddar cheese
- Olive oil for drizzling
Instructions:
- Preheat oven to 375°F (190°C). Scoop out the center of each squash half to create a “boat.” Reserve about half the flesh, chop, and set aside.
- Place squash halves in a baking dish and lightly drizzle with olive oil. Bake for 10 minutes to soften.
- Meanwhile, cook ground beef in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until softened.
- Stir in chopped squash flesh, marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes.
- Spoon the beef mixture into the pre-baked squash boats. Top with shredded cheese.
- Return to oven and bake for 15–20 minutes, or until cheese is melted and bubbly.
These stuffed boats offer a fun, colorful presentation that’s both satisfying and healthy.
A creative way to use up squash, they’re great with a light salad or grilled corn on the side.
Summer Squash and Ground Beef Stir-Fry
This quick and flavorful stir-fry makes the most of seasonal vegetables, combining tender squash with browned beef in a savory sauce.
It’s perfect for a light but filling dinner that’s ready in under 30 minutes.
Ingredients:
- 1 lb ground beef
- 2 small summer squash, halved and sliced
- 1 red bell pepper, sliced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- Optional: crushed red pepper flakes or sesame seeds for garnish
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned. Remove from skillet and set aside.
- In the same pan, sauté garlic, squash, and bell pepper until tender-crisp, about 4–5 minutes.
- Return beef to the pan. Stir in soy sauce, hoisin sauce, and sesame oil. Toss to coat everything evenly.
- Add chopped green onions and cook for 1–2 more minutes.
- Serve hot over steamed rice or noodles. Garnish with red pepper flakes or sesame seeds if desired.
Fresh, fast, and packed with umami, this stir-fry hits all the right notes.
The vibrant veggies and savory-sweet sauce make this an instant favorite that showcases the versatility of summer squash beautifully.
Cheesy Summer Squash and Ground Beef Casserole
This casserole is a comforting crowd-pleaser, with layers of tender summer squash, seasoned ground beef, and melted cheese.
It’s a great make-ahead dish that reheats beautifully—perfect for busy weeknights or potlucks.
Ingredients:
- 1 lb ground beef
- 3 medium summer squash, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: breadcrumbs for topping
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, cook ground beef with onion and garlic until browned. Season with salt, pepper, and paprika. Set aside.
- In another pan, sauté squash in olive oil until just tender (about 5 minutes). Season lightly with salt and pepper.
- In the baking dish, layer half the squash, then spread half of the beef mixture on top. Add a layer of sour cream and sprinkle with cheddar. Repeat layers.
- Top with parmesan and optional breadcrumbs.
- Bake for 20–25 minutes, until cheese is golden and bubbly.
With its creamy, cheesy texture and layers of flavor, this casserole is pure comfort food.
It’s a great way to stretch summer produce into a satisfying main dish.
Spicy Ground Beef and Summer Squash Tacos
Take taco night to the next level with this spicy twist!
The juicy summer squash adds a fresh bite to the seasoned beef filling, making each taco a flavor-packed bite of summer.
Ingredients:
- 1 lb ground beef
- 2 small summer squash, diced
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1 tbsp olive oil
- Small corn or flour tortillas
- Optional toppings: avocado, salsa, cilantro, shredded cheese, lime wedges
Instructions:
- Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic for 2 minutes.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in diced squash, chili powder, cumin, paprika, and salt. Cook until squash is tender, about 5 minutes.
- Warm tortillas in a dry skillet or microwave.
- Spoon beef and squash mixture into tortillas. Add desired toppings and serve with lime wedges.
These tacos are a flavor explosion—bold, fresh, and perfect for summer.
They’re great for taco bars, casual gatherings, or a weeknight dinner with a twist.
Ground Beef and Summer Squash Chili
This chili has a lighter, garden-fresh vibe thanks to the addition of summer squash.
It’s a comforting bowl of goodness that balances hearty beef with vibrant veggies and spices.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, diced
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional toppings: sour cream, shredded cheese, green onions
Instructions:
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned.
- Stir in onion and garlic. Cook until softened, about 3 minutes.
- Add summer squash, kidney beans, diced tomatoes, chili powder, cumin, oregano, salt, and pepper.
- Bring to a simmer, cover, and cook for 20–25 minutes, stirring occasionally.
- Adjust seasoning if needed. Serve hot with optional toppings.
This chili is hearty without being heavy, making it a perfect transitional meal from summer to fall.
Serve it with cornbread or tortilla chips for a complete, cozy meal.
Ground Beef and Summer Squash Stir-Fry with Ginger-Sesame Sauce
A quick and flavorful stir-fry that combines the crunch of summer squash with the savory richness of ground beef, all tied together by a zesty ginger-sesame sauce.
It’s an easy, light dish that’s perfect for a busy weeknight dinner.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, sliced into half-moons
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 tsp honey
- 1 tbsp vegetable oil
- 2 tbsp sesame seeds (optional)
- Green onions for garnish
Instructions:
- In a bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and honey to make the sauce. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it up into crumbles. Remove and set aside.
- In the same skillet, add onion, garlic, and bell pepper. Stir-fry for 3–4 minutes until softened.
- Add the sliced summer squash and cook until just tender, about 5 minutes.
- Return the beef to the skillet and pour the ginger-sesame sauce over the mixture. Toss everything to combine and coat evenly.
- Sprinkle with sesame seeds and garnish with chopped green onions before serving.
This stir-fry is quick to prepare and bursting with savory, tangy flavors.
The ginger-sesame sauce adds a wonderful depth to the dish, making it an instant favorite for anyone who loves Asian-inspired meals.
Ground Beef and Summer Squash Meatballs
These juicy, flavorful meatballs are made with ground beef and grated summer squash, making them both tender and full of moisture.
They’re perfect for serving with pasta, rice, or even as a snack with dipping sauce.
Ingredients:
- 1 lb ground beef
- 1 medium summer squash, grated
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: marinara sauce for dipping
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, grated squash, breadcrumbs, parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1–1.5 inches in diameter, and place them on the prepared baking sheet.
- Drizzle with olive oil and bake for 18–20 minutes, or until golden brown and cooked through.
- Serve with marinara sauce for dipping, or over your favorite pasta.
These meatballs are flavorful and packed with moisture from the squash, making them a delicious and unexpected twist on a classic.
They’re great for meal prep, easy to freeze, or perfect for a casual dinner.
Ground Beef and Summer Squash Frittata
A hearty and satisfying dish that’s perfect for breakfast, brunch, or dinner.
The combination of ground beef, eggs, and summer squash makes this frittata a savory, nutrient-packed option for any meal of the day.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, diced
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar or mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/2 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C). Grease a 10-inch oven-safe skillet.
- In a skillet over medium heat, cook the ground beef until browned. Remove any excess fat and set aside.
- In the same skillet, add olive oil and sauté onion, garlic, and diced summer squash until tender, about 5–7 minutes.
- In a bowl, whisk together eggs, milk, cheese, parsley, salt, and pepper.
- Return the cooked beef to the skillet, spreading it evenly over the squash mixture. Pour the egg mixture over everything.
- Cook on the stovetop for 3–4 minutes until the edges start to set, then transfer the skillet to the oven.
- Bake for 15–20 minutes, or until the center is firm and the top is golden.
- Allow the frittata to cool slightly before slicing and serving.
This frittata is a great way to enjoy the richness of ground beef and the freshness of squash all in one dish.
It’s a versatile meal that can be enjoyed hot or cold and is perfect for using up leftover vegetables and meat.
Ground Beef and Summer Squash Meat Sauce
A flavorful meat sauce that pairs beautifully with pasta, rice, or even roasted vegetables.
This rich and savory sauce combines ground beef with summer squash, making it hearty yet light—perfect for a filling but not heavy dinner.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, finely diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes (14.5 oz)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional: freshly grated parmesan for topping
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Drain excess fat if needed.
- Add onion and garlic to the skillet and sauté for 2–3 minutes until softened.
- Stir in the diced summer squash, basil, oregano, salt, and pepper. Cook for 5 minutes until the squash begins to soften.
- Pour in the crushed tomatoes and bring the sauce to a simmer. Let it cook for 20–25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Serve the meat sauce over pasta, rice, or roasted veggies, topped with freshly grated parmesan if desired.
This meat sauce is a versatile dish that’s easy to prepare and can be enjoyed in multiple ways.
The summer squash adds a subtle sweetness that balances the richness of the beef, making it a lighter yet satisfying option.
Summer Squash and Ground Beef Quesadillas
These quesadillas are a fun and easy dinner or appetizer.
The savory ground beef and tender summer squash, combined with melty cheese, create a satisfying filling that’s perfect for crispy tortillas.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, grated
- 1 small onion, chopped
- 1 cup shredded cheddar or Mexican blend cheese
- 8 small flour tortillas
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: salsa, sour cream, or guacamole for serving
Instructions:
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up into small pieces.
- Add onion, garlic, cumin, chili powder, salt, and pepper. Cook for 3–4 minutes until the onions are soft and fragrant.
- Stir in grated summer squash and cook for an additional 3–4 minutes until the squash is tender and the mixture is well combined.
- Remove from heat and set aside to cool slightly.
- Heat the remaining olive oil in a separate pan over medium heat. Place a tortilla in the pan and sprinkle with a little cheese. Spoon the beef and squash mixture on top, then sprinkle with more cheese and cover with another tortilla.
- Cook for 2–3 minutes per side, pressing down gently until the tortillas are golden brown and the cheese is melted.
- Slice into wedges and serve with salsa, sour cream, or guacamole.
These quesadillas are a quick and fun way to enjoy ground beef and summer squash in a handheld form.
They’re perfect for a family meal or a casual gathering with friends!
Ground Beef and Summer Squash Cabbage Rolls
A fresh twist on the classic stuffed cabbage rolls, these are filled with a flavorful mixture of ground beef, summer squash, and rice, all simmered in a tangy tomato sauce.
They’re a hearty and comforting dish with a lighter touch thanks to the squash.
Ingredients:
- 1 lb ground beef
- 4 large cabbage leaves (blanched)
- 1 medium summer squash, grated
- 1/2 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can tomato sauce (15 oz)
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Remove excess fat.
- Add onion, garlic, and grated summer squash to the skillet. Cook for 5 minutes until softened.
- Stir in the cooked rice, thyme, salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Carefully remove the cabbage leaves from the core and blanch in boiling water for 1–2 minutes, until softened.
- Place a few spoonfuls of the beef mixture in the center of each cabbage leaf and roll tightly.
- Place the rolls seam-side down in the baking dish. Pour tomato sauce over the top and drizzle with lemon juice.
- Cover with foil and bake for 30–35 minutes, until the cabbage is tender and the flavors have melded together.
These cabbage rolls are a cozy, filling meal with a nice balance of savory beef and fresh summer squash.
The tomato sauce adds a slight tanginess that makes this dish truly comforting and satisfying.
Ground Beef and Summer Squash Fajitas
A fresh twist on classic fajitas, these are packed with tender ground beef, colorful bell peppers, and sliced summer squash, all served in warm tortillas with your favorite toppings.
It’s a quick and flavorful dinner that’s perfect for taco night.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, cilantro, lime wedges
Instructions:
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into small crumbles.
- Add garlic, onion, bell peppers, and summer squash to the skillet. Cook until the vegetables are softened, about 5–7 minutes.
- Stir in chili powder, cumin, paprika, salt, and pepper. Continue to cook for another 2–3 minutes until the spices are fragrant and everything is well mixed.
- Warm the tortillas in a dry skillet or microwave.
- Spoon the beef and vegetable mixture into the tortillas and top with your favorite toppings.
These fajitas are packed with flavor and perfect for a fun, family-friendly dinner.
The combination of ground beef and summer squash adds great texture and lightness to the dish, while the spices bring it all together.
Ground Beef and Summer Squash Soup
A comforting, yet light soup that’s packed with vegetables, ground beef, and a flavorful broth.
The combination of summer squash, beef, and herbs makes this soup the perfect way to use up seasonal produce while enjoying a hearty, nutritious meal.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into small pieces.
- Add onion and garlic and sauté until softened, about 3 minutes.
- Stir in diced summer squash, diced tomatoes, thyme, oregano, paprika, salt, and pepper. Cook for another 5 minutes.
- Pour in the beef broth and bring the soup to a simmer. Let it cook for 20–25 minutes, allowing the flavors to meld together and the squash to soften.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
This soup is a perfect balance of hearty ground beef and fresh summer squash, making it filling yet light.
It’s great as a main course for lunch or dinner and pairs wonderfully with crusty bread or a light salad.
Summer Squash and Ground Beef Casserole with Rice
This casserole brings together the flavors of summer squash, ground beef, and rice in a creamy, comforting dish.
It’s an easy one-pan meal that’s perfect for meal prepping or serving a crowd.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, diced
- 1 small onion, chopped
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup beef broth
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: chopped fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into small crumbles.
- Add onion and sauté for 3–4 minutes until softened.
- Stir in the diced summer squash and cook for an additional 5 minutes until the squash is tender.
- In a separate bowl, mix together sour cream, beef broth, dried basil, salt, and pepper.
- Add the cooked rice to the beef and squash mixture, then pour the sour cream mixture over everything and stir to combine.
- Transfer the mixture to the prepared baking dish and top with shredded cheddar cheese.
- Bake for 20–25 minutes, until the cheese is melted and bubbly. Garnish with fresh parsley if desired.
This casserole is the ultimate comfort food—creamy, cheesy, and hearty while still incorporating the lightness of summer squash.
It’s an easy, make-ahead dish that’s great for family meals or potlucks.
Ground Beef and Summer Squash Stuffed Peppers
These colorful stuffed peppers are filled with a hearty and flavorful mixture of ground beef, summer squash, and rice, then baked until perfectly tender.
It’s a great one-dish meal that’s both satisfying and packed with vegetables.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground beef
- 2 medium summer squash, finely diced
- 1/2 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1 can diced tomatoes (14.5 oz)
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup shredded cheese (cheddar or mozzarella)
Instructions:
- Preheat oven to 375°F (190°C). Place the bell peppers in a baking dish, standing upright.
- In a skillet, heat olive oil over medium heat. Add ground beef, cooking until browned and crumbled.
- Add onion and garlic, sautéing for 3–4 minutes until softened.
- Stir in diced summer squash, cooked rice, oregano, cumin, diced tomatoes, salt, and pepper. Cook for another 5–7 minutes, until the squash softens and the mixture is well combined.
- Stuff each bell pepper with the beef and squash mixture, packing it in tightly. Top each stuffed pepper with shredded cheese.
- Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender. Remove foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
These stuffed peppers are a vibrant, wholesome meal that’s full of flavor and easy to prepare.
The combination of ground beef and summer squash is both savory and refreshing, making it a great dish for any occasion.
Ground Beef and Summer Squash Skillet
This one-pan meal is quick, easy, and full of flavor.
The ground beef and summer squash are cooked together with a blend of spices and a touch of cheese, making it a delicious, filling dish that’s perfect for busy nights.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, sliced into half-moons
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh basil or parsley for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into small pieces.
- Add onion and garlic, sautéing until the onion is soft and translucent, about 3 minutes.
- Stir in the sliced summer squash, thyme, paprika, salt, and pepper. Cook for about 5–7 minutes, until the squash is tender and slightly golden.
- Sprinkle the shredded cheese over the beef and squash mixture. Cover and cook for an additional 2–3 minutes until the cheese is melted.
- Garnish with fresh basil or parsley before serving.
This skillet meal is perfect when you want something quick and satisfying.
The combination of beef, squash, and cheese creates a wonderful mix of textures and flavors that are sure to please everyone at the table.
Ground Beef and Summer Squash Grilled Zucchini Boats
These grilled zucchini boats are filled with a seasoned ground beef and squash mixture and grilled to perfection.
They’re a low-carb, flavorful dish that’s great for a light dinner or as a side to your summer barbecue.
Ingredients:
- 2 medium zucchini or summer squash, halved lengthwise and seeds scooped out
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Preheat the grill to medium heat. Drizzle zucchini halves with olive oil and season with salt and pepper.
- Grill the zucchini halves, cut side down, for 4–5 minutes until they are slightly charred and tender. Set aside.
- While the zucchini grills, heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Add onion and garlic and sauté until softened, about 3 minutes.
- Stir in cumin, chili powder, salt, and pepper. Cook for another 3 minutes until the mixture is well combined.
- Scoop the beef mixture into the grilled zucchini halves and top with shredded cheese. Return to the grill for 2–3 minutes to melt the cheese.
- Garnish with fresh cilantro or parsley before serving.
These grilled zucchini boats are a fun and healthy way to enjoy ground beef and summer squash.
The grilling adds a smoky flavor that pairs wonderfully with the beef filling, making them a great option for a light dinner or a creative side dish.
Ground Beef and Summer Squash Cabbage Stir-Fry
A simple yet flavorful stir-fry that combines ground beef, summer squash, and cabbage, all cooked together in a savory sauce.
This dish is light but satisfying, with a nice crunch from the cabbage and a richness from the beef.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, sliced
- 1/2 small head of cabbage, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ginger, freshly grated
- 1 tbsp vegetable oil
- Green onions for garnish
Instructions:
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add ground beef and cook until browned, breaking it into small pieces.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in sliced summer squash and cabbage. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and grated ginger. Pour the sauce over the beef and vegetables, tossing to coat everything evenly.
- Cook for an additional 2–3 minutes, allowing the flavors to meld together.
- Garnish with chopped green onions and serve.
This stir-fry is quick to make, nutritious, and full of flavor.
The combination of savory beef and tender veggies with the touch of sesame and ginger makes it a well-rounded, satisfying dish.
Ground Beef and Summer Squash Shepherd’s Pie
A comforting twist on the classic shepherd’s pie, using ground beef and summer squash in place of the usual lamb or beef mixture.
Topped with creamy mashed potatoes, this dish is perfect for a cozy dinner.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup beef broth
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 cups mashed potatoes (prepared ahead of time)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain any excess fat.
- Add onion, garlic, and diced summer squash to the skillet and cook for about 5 minutes, until the squash is soft and the onions are translucent.
- Stir in tomato paste, Worcestershire sauce, beef broth, frozen peas, salt, and pepper. Simmer for 5–7 minutes, allowing the mixture to thicken slightly.
- Transfer the beef and squash mixture into the prepared baking dish and spread evenly.
- Spoon the mashed potatoes on top, spreading them evenly over the meat mixture. Use a fork to create a decorative pattern on top.
- Bake for 20–25 minutes, or until the top is golden and crispy.
- Let the shepherd’s pie rest for 5 minutes before serving.
This shepherd’s pie offers a unique flavor combination with the addition of summer squash.
The creamy mashed potatoes on top provide a perfect contrast to the savory, flavorful filling.
Ground Beef and Summer Squash Baked Casserole
A comforting and cheesy casserole that combines ground beef and summer squash in a creamy sauce.
It’s a complete meal in one dish, perfect for meal prepping or serving a crowd.
Ingredients:
- 1 lb ground beef
- 2 medium summer squash, sliced
- 1 small onion, chopped
- 1 cup cooked pasta (penne or elbow macaroni work well)
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Remove any excess fat.
- Add chopped onion and sliced summer squash to the skillet. Cook for 5–7 minutes, until the squash softens.
- Stir in cooked pasta, sour cream, heavy cream, mozzarella cheese, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix everything until well combined.
- Transfer the beef and squash mixture into the prepared baking dish and spread it evenly.
- Bake for 20–25 minutes, until the casserole is bubbling and the cheese is golden.
- Let it rest for 5 minutes before serving.
This baked casserole is creamy, cheesy, and filled with flavor. It’s a wonderful option for a family meal or to prepare ahead for the week.
The summer squash adds a subtle sweetness and texture to the creamy filling.
