Sort ingredients
joshdotk
QR Code
Listen
Pdf
Toss 1 halved and sliced large zucchini and ½ teaspoon of the kosher salt together in a large bowl until the zucchini is evenly coated. Let sit for 10 minutes.
Heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef, 1 diced medium yellow onion, 1 teaspoon garlic powder, ¾ teaspoon of the kosher salt, and ¼ teaspoon of the black pepper. Cook, breaking up the meat into medium pieces, until mostly browned, about 5 minutes. (The beef will not be cooked through.)
Stir in 1 diced medium sweet potato, 1 teaspoon smoked paprika, ¾ teaspoon dried oregano, the remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread into an even layer. Cover and cook undisturbed until the sweet potatoes are almost tender, 5 to 7 minutes. Meanwhile, pat the zucchini dry with a paper towel.
Uncover and toss the beef and potatoes. Stir in the zucchini and ¾ cup water. Cook uncovered until the water is mostly evaporated, the sweet potatoes are fork-tender, and the zucchini is crisp-tender, 6 to 8 minutes. Stir in ¼ cup of the shredded sharp cheddar cheese until melted, then top with the remaining ¼ cup cheddar cheese. Cover and cook until the cheese is melted, about 1 minute.