There’s something deeply comforting about a creamy pasta dinner that doesn’t leave you with a sink full of dishes afterward. This one-pan creamy beef and zucchini penne hits that sweet spot between cozy and practical. It’s rich without being heavy, hearty without feeling greasy, and packed with just enough vegetables to make it feel balanced. The combination of ground beef zucchini, tender penne, and a silky cream-based sauce makes this dish feel indulgent, but it’s still approachable enough for a busy weeknight. If you’re always searching for zucchini dinner ideas or easy dinner recipes that the whole family will actually eat, this one deserves a permanent spot in your rotation.
What really sets this recipe apart is how everything comes together in a single pan. The beef builds savory depth, the zucchini softens and soaks up flavor, and the pasta cooks directly in the sauce, releasing starch that naturally thickens everything. It’s the kind of dinner that feels like more effort than it actually is, which is exactly what most of us want after a long day.
One-Pan Creamy Beef and Zucchini Penne
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4 generous portions
Essential equipment
Large deep skillet or sauté pan A wide pan with high sides is crucial. It needs to hold pasta, liquid, and sauce comfortably without spilling.
Wooden spoon or silicone spatula For breaking up the beef and stirring without scratching your pan.
Chef’s Knife For chopping zucchini, onion, and garlic efficiently.
Cutting board Preferably large enough to handle multiple vegetables at once.
Helpful alternatives
Dutch oven Works beautifully if you don’t have a deep skillet. It retains heat well and allows even cooking.
Nonstick skillet Makes cleanup even easier, though you’ll miss some browning if it’s lower quality.
Microplane grater Ideal for finely grating parmesan so it melts smoothly into the sauce.
For the pasta and sauce
- Penne pasta – Penne is ideal because its ridges hold onto the creamy sauce. You can substitute rigatoni or ziti if needed but avoid very thin pastas that may overcook.
- Ground beef – Use 85/15 ground beef for the best balance of flavor and richness without excess grease. Leaner beef works but you may lose some depth.
- Zucchini – Medium zucchini sliced into half-moons or quartered rounds. This is one of those meals with zucchini where texture matters, so avoid cutting it too thin.
- Yellow onion – Adds sweetness and body to the sauce once sautéed.
- Garlic – Fresh cloves only. Garlic powder won’t deliver the same aroma or complexity.
- Beef broth – Provides liquid for cooking the pasta and reinforces the savory base.
- Heavy cream – Creates the creamy sauce. You can use half-and-half but the sauce will be thinner.
- Tomato paste – Just a small amount adds umami and subtle acidity without turning this into a tomato sauce.
- Parmesan cheese – Freshly grated is best for melting smoothly into the sauce.
- Olive oil – For sautéing and flavor.
- Salt and black pepper – Season gradually and taste as you go.
- Italian seasoning – A blend of herbs that complements both the beef and zucchini.
- Red pepper flakes optional – For gentle heat.
Optional add-ins
- Mushrooms – If you like extra vegetables sliced mushrooms pair beautifully with ground beef and veggies.
- Spinach – Stir in at the end for added color and nutrients.
- Mozzarella cheese – For an extra creamy slightly stretchy finish.
Brown the ground beef
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon. Let it brown properly before stirring too much—this builds flavor. Season lightly with salt and pepper as it cooks. Once browned and no longer pink, transfer the beef to a plate and set aside.
Sauté the aromatics
In the same skillet, add a bit more olive oil if needed. Add the chopped onion and cook until soft and translucent, scraping up any browned bits from the bottom of the pan. Stir in the garlic and cook just until fragrant, about 30 seconds.
Cook the zucchini
Add the zucchini to the pan and season with salt, pepper, and Italian seasoning. Cook until the zucchini is just tender but not mushy. This step is key for maintaining texture. Overcooked zucchini can release too much water and dilute the sauce.
Build the sauce base
Stir in the tomato paste and cook for about a minute to remove its raw taste. Pour in the beef broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
Add pasta and cream
Add the uncooked penne directly into the skillet, followed by the heavy cream. Stir well to ensure the pasta is submerged as much as possible. Reduce heat to medium-low, cover, and simmer, stirring occasionally to prevent sticking.
Finish the dish
Once the pasta is al dente and the sauce has thickened, return the cooked ground beef to the skillet. Stir in the parmesan cheese until melted and creamy. Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
Rest and serve
Let the pasta rest for a few minutes off heat. The sauce will thicken slightly as it cools, creating that perfect creamy consistency.
Pairings
This dish is rich and satisfying on its own, but the right pairings can make it feel like a full restaurant-style meal.
Side dishes
- Simple green salad – A crisp salad with lemon vinaigrette balances the creamy pasta.
- Garlic bread – Perfect for soaking up leftover sauce.
- Roasted vegetables – Brussels sprouts or carrots work well if you want even more ground beef and veggies on the table.
Drinks
- Sparkling water with lemon – Refreshing and light.
- Iced tea – Unsweetened or lightly sweetened complements the savory flavors.
- Red wine – A medium-bodied red like merlot or sangiovese pairs nicely with ground beef dishes.
FAQs
1. What type of ground beef works best for this recipe?
An 85/15 ground beef is ideal. It has enough fat to stay juicy without making the sauce greasy. Leaner beef can work, but you may need extra olive oil for flavor.
2. Can I substitute another protein?
Yes. While this recipe focuses on ground beef and zucchini, it can be adapted with ground turkey or chicken. If you’re familiar with zucchini and sausage recipes, Italian sausage is also a flavorful option.
3. How do I keep zucchini from getting soggy?
Don’t overcook it in the sauté stage, and avoid slicing it too thin. Cooking zucchini just until tender helps it hold its shape in creamy pasta dishes.
4. Can this be made ahead of time?
Yes, but the sauce will thicken as it sits. When reheating, add a splash of broth or cream and warm gently to restore the texture.
5. Is this recipe kid-friendly?
Very much so. It’s similar to hamburger and zucchini recipes that kids already enjoy, and you can omit red pepper flakes if you prefer no heat. Some families even adapt leftovers into zucchini boats beef style by scooping the pasta into roasted zucchini halves.
