Summer Beef, Tomato & Zucchini Skillet Recipe
- 4 days ago
- 2 min read
A simple, colorful summer dinner made with fresh zucchini, ripe tomatoes, and tender beef. It comes together in one pan and is packed with protein, vegetables, and plenty of flavor without feeling heavy.
Ingredients
1 lb sirloin steak, thinly sliced into strips
2 medium organic zucchini, sliced into half-moons
3 medium organic tomatoes, chopped into large pieces
2 tablespoons olive oil or avocado oil, divided
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon sea salt, plus more to taste
¼ teaspoon black pepper
½ teaspoon smoked paprika, optional
1 tablespoon fresh basil or parsley, chopped
Squeeze of fresh lemon, optional
Instructions
Season the beef. Pat the steak strips dry and season with salt, pepper, Italian seasoning, and smoked paprika if using.
Sear the beef. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for about 2–3 minutes per side, until browned and cooked to your preference. Transfer the beef to a plate.
Cook the zucchini. Add the remaining tablespoon of oil to the skillet. Add the zucchini and cook for 4–5 minutes, stirring occasionally, until lightly browned but still slightly firm.
Add the tomatoes and garlic. Stir in the chopped tomatoes and garlic. Cook for another 2–3 minutes, just until the tomatoes begin to soften and release some of their juices.
Bring everything together. Return the beef and any juices from the plate to the skillet. Toss everything together and cook for another 1–2 minutes.
Finish and serve. Remove from the heat and sprinkle with fresh basil or parsley. Add a small squeeze of lemon if you want a little brightness.
Why We Love It
This easy summer skillet gives you high-quality protein from the beef, plus vitamin C, potassium, antioxidants, and fiber from the tomatoes and zucchini. It is naturally low in added sugar, easy to make in one pan, and satisfying without being overly heavy on a warm evening.
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