Name: Ground Beef Dinner with Summer Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 teaspoons olive oil; 1 lb. lean ground beef (I prefer 93% lean for a good balance of flavor and health); ½ cup diced onion; 2 teaspoons minced fresh garlic; 10 ounces frozen corn kernels (or about 2 cups fresh corn kernels when in season); 1 medium zucchini (around ½ lb.), diced; 1 cup seeded and diced tomato or halved cherry tomatoes; 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil leaves); 1 ½ teaspoons chopped fresh thyme leaves (or ½ teaspoon dried thyme leaves); 1 tablespoon salted butter; 2 teaspoons Worcestershire sauce; Salt and pepper, to taste; grated Parmesan cheese and extra fresh herbs for a finishing touch

Craving a hearty, wholesome dinner that captures the fresh flavors of summer? This Ground Beef Dinner with Summer Vegetables is my go-to meal when I want something quick, satisfying, and packed with garden-fresh goodness.

It combines lean ground beef with sweet corn, tender zucchini, juicy tomatoes, and fragrant herbs for a balanced and delicious dish that the whole family will love.

What I love about this recipe is how simple it is to prepare, yet full of rich, comforting flavors that remind me of warm summer evenings. Plus, it’s versatile enough to serve on its own, with rice, or even pasta.

Ingredients List

Here’s everything you’ll need to make this flavorful ground beef and vegetable skillet dinner:

2 teaspoons olive oil
1 lb. lean ground beef (I prefer 93% lean for a good balance of flavor and health)

½ cup diced onion
2 teaspoons minced fresh garlic
10 ounces frozen corn kernels (or about 2 cups fresh corn kernels when in season)

1 medium zucchini (around ½ lb.), diced
1 cup seeded and diced tomato or halved cherry tomatoes
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil leaves)

1 ½ teaspoons chopped fresh thyme leaves (or ½ teaspoon dried thyme leaves)
1 tablespoon salted butter
2 teaspoons Worcestershire sauce

Salt and pepper, to taste
Optional garnish: grated Parmesan cheese and extra fresh herbs for a finishing touch

Required Kitchen Tools

Before diving into this recipe, I like to make sure I have a few essential kitchen tools ready to make cooking smooth and enjoyable:

Large Skillet or Sauté Pan – A wide skillet is perfect for browning the ground beef and cooking the vegetables evenly. I recommend one with a heavy bottom to avoid hotspots.
Wooden Spoon or Spatula – To break up the ground beef as it cooks and stir the veggies gently.
Chef’s Knife and Cutting Board – For chopping onions, zucchini, tomatoes, and herbs.

Measuring Spoons – To measure herbs, oil, and Worcestershire sauce precisely.
Colander or Strainer – Helpful if you’re using frozen corn to rinse or drain excess liquid.

Having these tools on hand makes the cooking process simple and efficient, so you can focus on building layers of flavor.

Preparing the Vegetables

To save time and get the best texture, I dice the onion and zucchini into small, even pieces. This helps everything cook uniformly and quickly. For the tomatoes, I either seed and dice them or halve cherry tomatoes to keep the dish fresh and juicy. When using fresh herbs like basil and thyme, I finely chop them to release their full aroma into the dish.

Cooking Instructions

Browning the Ground Beef and Aromatics

I start by heating 2 teaspoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, I add 1 pound of lean ground beef, along with ½ cup diced onion, 2 teaspoons minced fresh garlic, ½ teaspoon salt, and ¼ teaspoon pepper. I break up the meat with a wooden spoon as it cooks, stirring occasionally until the beef is fully browned and no longer pink, which usually takes about 5 to 7 minutes. Then, I drain any excess fat to keep the dish light and clean-tasting.

Adding Summer Vegetables and Herbs

After reducing the heat to low, I stir in 10 ounces of frozen corn kernels (or fresh if available), 1 diced medium zucchini, and 1 cup of seeded and diced tomatoes (or halved cherry tomatoes). Next, I add 1 tablespoon chopped fresh basil and 1 ½ teaspoons chopped fresh thyme leaves, plus 1 tablespoon salted butter for richness and 2 teaspoons Worcestershire sauce to deepen the flavor.

I cover the skillet and let everything cook gently, stirring every few minutes for about 10 minutes or until the vegetables become tender but still vibrant. This slow melding of flavors is what makes this dish so comforting and delicious.

Seasoning and Final Taste Check

Once the vegetables are tender, I taste and adjust the seasoning, adding more salt and pepper if needed. The Worcestershire sauce adds a subtle umami punch, while the fresh herbs brighten the whole dish. At this point, I sometimes sprinkle on a bit of freshly grated Parmesan cheese or extra herbs to finish it off beautifully.

Serving Suggestions and Garnishes

I love serving this Ground Beef Dinner with Summer Vegetables straight from the skillet for a rustic, comforting meal. It pairs wonderfully with steamed rice, buttery mashed potatoes, or even warm crusty bread to soak up all those delicious juices. For a little extra flair, sprinkle some freshly grated Parmesan cheese and a handful of chopped fresh basil or thyme right before serving.

If you want to keep it lighter, this dish also works great as a filling for lettuce wraps or stuffed into warm pita bread for a quick weeknight dinner.

Storage Instructions

How to Keep It Fresh

If you have leftovers (which is rare!), store the dish in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, I recommend warming it gently on the stovetop or in the microwave until heated through.

Freezing Tips

This recipe also freezes well. To freeze, portion the cooled dish into freezer-safe containers and label with the date. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop for the best texture and flavor.