This grass-fed ground beef and summer squash skillet is a healthy dinner I love to make this time of year. A skillet is an easy one-pot meal that's perfect for a busy weeknight. And it's healthy too.
Start by preparing the ingredients. Dice the onion into small pieces. Cut the summer squash into rounds, then quarter each round. Small rounds can just be cut in half.Cut the tomato into inch-wide wedges (not slices). Cut each wedge into 4 chunks. This doesn’t need to be exact, each chunk of tomato should be about an inch wide and long.
Warm up a large skillet over medium heat. Add the olive oil.When the oil is hot, add the chopped onion to the skillet. Sauté, stirring often until the onion starts to get soft. This will take about 5 minutes.Add the raw ground beef to the onion and use a spatula or wooden spoon to break it up into pieces.Cook, stirring often until the beef is browned throughout. This will take about 10 minutes.Use a slotted spoon to remove the beef and onion mixture to a plate that’s covered with paper towel.Some grease left in the skillet is helpful for frying the summer squash in the next step. Sop up any excess with a piece of paper towel.
Add the chopped summer squash to the hot skillet and sauté until it’s soft, but not mushy. This will take about 10 minutes.Next, add the chopped tomatoes to the squash. Stir well and simmer very low for 5 minutes with no lid. This will help break down the tomatoes and meld the flavors.
Reduce the heat to low and add the ground beef and onion mixture back to the skillet with the squash and tomatoes.Sprinkle with oregano and stir well to incorporate all the ingredients.Season with salt and pepper to taste. Remove from heat and serve.