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Garlic Pork Zucchini Skillet - A Fast, Flavor-Packed Weeknight Dinner

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground pork
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional but recommended)
  • 2 tablespoons olive oil (or neutral oil)
  • 1 tablespoon unsalted butter (for richness)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon honey or brown sugar
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/2 teaspoon black pepper
  • Salt to taste (start with 1/4 teaspoon; adjust as needed)
  • 1/4 cup chicken broth or water
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds, for garnish (optional)
  • Lemon or lime wedges, for serving (optional but bright and tasty)

Method
 

  1. Prep your produce: Slice the zucchini into half-moons, dice the onion, and mince the garlic. Grate the ginger if using. Have everything ready—this cooks quickly.
  2. Brown the pork: Heat a large skillet over medium-high. Add 1 tablespoon oil, then the ground pork. Break it up with a spatula. Cook until browned and slightly crisp on the edges, about 6–8 minutes. Season with a pinch of salt and black pepper. Transfer to a plate and keep the drippings in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining tablespoon of oil and the butter. Stir in the onion and a small pinch of salt. Cook 2–3 minutes until softened. Add garlic and ginger. Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic burn.
  4. Cook the zucchini: Add the zucchini to the skillet in an even layer. Let it sit undisturbed for 1–2 minutes for a light sear. Stir and cook another 3–4 minutes until tender but still crisp. You want slight bite, not mush.
  5. Deglaze and season: Pour in the chicken broth to deglaze, scraping up browned bits. Stir in soy sauce, rice vinegar, honey, and red pepper flakes. Simmer 1–2 minutes to reduce slightly.
  6. Bring it together: Return the browned pork and any juices to the pan. Toss to coat everything in the garlicky sauce. Taste and adjust with more salt, pepper, or vinegar if needed.
  7. Finish and serve: Turn off heat. Garnish with green onions and sesame seeds. Serve with lemon or lime wedges for a fresh squeeze on top. Pair with steamed rice, noodles, or a simple green salad.