Description
This Mexican Zucchini and Ground Beef Skillet is a one-pan, easy-to-make meal that’s packed with flavor! Ground beef, zucchini, and vibrant spices come together in a savory, satisfying dish. Perfect for busy weeknights, this skillet is both healthy and delicious—plus, it’s low-carb and full of protein!
Ingredients
Scale
- 1 lb ground beef
- 3 medium zucchinis, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup salsa (mild or hot, depending on your preference)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Olive oil for cooking
Instructions
- Cook the Ground Beef: In a large skillet, heat a little olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Drain any excess fat and set the beef aside.
- Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed. Add the diced onion and sauté for 2-3 minutes, until softened. Add the garlic and cook for an additional 30 seconds.
- Cook the Zucchini: Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
- Combine the Ingredients: Add the cooked ground beef back into the skillet with the vegetables. Stir in the diced tomatoes, salsa, chili powder, cumin, paprika, salt, and pepper. Mix everything well and cook for another 3-4 minutes, allowing the flavors to meld together.
- Add Cheese (Optional): If desired, sprinkle the shredded cheddar cheese over the top and cover the skillet for a couple of minutes to melt the cheese.
- Serve: Garnish with fresh cilantro or parsley, if desired. Serve warm as is or with a side of rice, tortillas, or avocado slices. Enjoy!
Notes
- You can substitute the ground beef with ground turkey or chicken for a lighter version.
- If you want extra heat, add some diced jalapeños or a dash of hot sauce to the skillet.
- This dish is great on its own or served with a side of Mexican rice or cauliflower rice for a low-carb option.
- You can add other veggies like bell peppers, corn, or black beans to increase the veggie content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 295 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg