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    Home / Recipes / Beef

    Mexican Zucchini and Ground Beef Skillet

    By Lisa MarcAurele · Nov 4, 2022 · 342 Comments

    674.0K shares
    Jump to Recipe
    ground beef zucchini recipe
    Mexican Zucchini Beef Skillet
    zucchini beef skillet pinterest image
    zucchini beef recipe keto low carb
    zucchini beef skillet pinterest image

    This easy Mexican ground beef and zucchini recipe is a simple dish made with low-cost ingredients. It's an easy low-carb, high-fat dinner recipe perfect for a busy weeknight dinner with minimal clean-up!

    Ground Beef Zucchini Skillet
    Article Index
    • Why you'll love it
    • Ingredients
    • Tips
    • Instructions
    • Serving Suggestions
    • FAQs
    • Related Recipes
    • Recipe

    I love to use fresh produce in my recipes when I can, and we had an especially good zucchini crop this year.

    This year, we had a lot of rainy days and the plants did amazing. When you have a good producing zucchini plant, you need recipes like this one to help use them up!

    Now, I'll be making a lot of recipes with this summer squash, including this Mexican zucchini and ground beef skillet!

    Why you'll love it

    This easy skillet recipe combines everything you love about Mexican food - without all the carbs.

    Add your favorite keto salsa and top with some shredded cheddar cheese - this tastes like an unstuffed pepper!

    Chopped zucchini pairs well with ground beef. So, I came up with this Mexican zucchini and beef skillet dish recipe one night for an easy dinner.

    Ingredients

    There are three main parts to this recipe - the zucchini, the meat, and the spices.

    Zucchini

    This is a fantastic way to use garden zucchini. You need two medium zucchinis for this recipe, but you might only need one if your homegrown zucchini is on the large side.

    You can also add other squash into this dish if you want. Yellow squash will taste delicious mixed in too!

    Meat

    For this recipe, I used ground beef. For the best results, I suggest using lean 90/10 ground beef.

    You can alternatively swap any type of ground meat in this easy recipe: sausage, pork or chicken will all taste great.

    Diced Tomatoes

    I went for using canned diced tomatoes in this recipe. I personally like the cans that also have green chilis added!

    If you can't find canned tomatoes with chilis, a can of regular or fire roasted diced tomatoes will do. You can additionally throw in a few diced peppers if you have some on hand.

    Fresh diced tomatoes will work great here too. You can substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of canned diced tomatoes.

    I typically just taste as I go and look around to see what ingredients I have on hand that would complement the dish. My cooking is super simple as I usually don't have a lot of time to fuss.

    Spices

    Finally, you need all the traditional spices to make it taste like the best Mexican zucchini dish you have ever had. I used:

    • Red pepper flakes
    • Chili powder
    • Cumin
    • Onion powder
    • Cayenne pepper - add this If you want a little more heat.
    • Salt and pepper - add enough to enhance the rest of the spices and flavors.

    I didn't use garlic powder because the recipe calls for minced garlic.

    Please note: Check out the recipe card at the bottom for a full list of ingredients and their amounts that I used to make this low-carb recipe.

    recipe ingredients

    Tips

    • Use salsa or fresh diced tomatoes and peppers in place of the canned tomatoes and green chilis.
    • Make your own low-carb taco seasoning mix to use in place of the stated seasonings for an extra homemade touch.
    • Add your favorite veggies to make this recipe taste even more delicious.

    Instructions

    I've made a similar dish in the past using leftover salsa. This time, I just added a whole can of diced tomatoes with green chilis.

    Here is a bit more information about how I made this Mexican zucchini and ground beef recipe.

    Prepare the Zucchini

    First, cut the fresh zucchini into bite-size pieces, about ½ to 1" inch wide. I like to slice the zucchini and then cut each round slice into quarters to get the perfect bite-sized piece.

    You can cut them into smaller diced pieces if you prefer, but I wouldn't go any larger.

    prepared zucchini in small bowl

    Cook the Ground Beef

    I bought 90/10 lean ground beef to keep the fat content down. However, you can easily swap in any ground meat here: sausage, pork, turkey, or chicken.

    Brown the ground beef in a large skillet over medium high heat. Sauté it until all the pink is gone, and its begun to brown. The browned bits add an extra depth of flavor.

    ground beef browned in skillet

    Simmer with the spices

    Add the tomatoes and spices. Reduce the heat, then cover, and simmer on low heat for about 10 minutes, stirring occasionally.

    spices added to skillet

    Add Zucchini

    Finally, add the chopped zucchini, cover, and cook for another 10 minutes. When the zucchini is tender, this dish is done!

    zucchini added to skillet

    Serving Suggestions

    This low-carb Mexican ground beef zucchini skillet recipe is simple and only uses inexpensive and easy-to-find ingredients.

    To stay on theme, make Mexican cauliflower rice to serve it with - it is bursting with fresh flavor.

    You can also serve a side of low-carb Instant Pot taco soup along side of it. This will make a very filling meal!

    This dish has so much flavor that even family and friends who don't eat keto will enjoy it!

    FAQs

    The entire recipe is in the printable card at the bottom of this post. First, here are some questions about the recipe, along with my answers.

    How long do you cook zucchini in the skillet?

    Zucchini tastes best when it's cooked al dente. If you cook it too long, it gets mushy, which isn't pleasant. Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.

    What other meat can I use instead of beef?

    I usually use venison in this recipe, so you can use any type of ground meat that you have on hand.

    This would taste really delicious with some chorizo, ground turkey, or even ground chicken.

    I can also see this tasting scrumptious with some thinly-sliced steak instead of ground beef.

    Is Mexican squash the same as zucchini?

    There is a vegetable called a Mexican squash. It has a mild flavor and a whiter and sweeter flesh than zucchini but is shaped similarly.

    I named this recipe Mexican Zucchini and Beef because it is an easy skillet meal made with traditional Mexican flavors and spices, although not Mexican squash.

    Should you peel a zucchini?

    No, you don't have to peel zucchini. It has very soft and thin skin that is perfectly edible. You can see in my photos that I didn't peel it.

    Plus, the skin has lots of fiber, so I encourage you to keep it on.

    How do you store prepped zucchini?

    The most time-consuming part of this recipe is chopping up the zucchini and browning the meat.

    You might be tempted to do all your food prep on your day off and just store it in the fridge. The only downside to this is that after you cut the zucchini, it doesn't keep very well, and it will start to shrivel up.

    You can fry your ground beef and store it in the fridge for up to 3 days. Then, when you are ready to make dinner, just chop your zucchini and add it into the skillet with beef mixture.

    Can you freeze this skillet meal?

    Yes, you can freeze this recipe. Freezing it will save you prep time. All you have to do is grab it out of the freezer, let it thaw, and then reheat it on your skillet.

    This recipe will stay fresh in the freezer for up to 6 months.

    What other vegetables can I add to the skillet?

    Almost any other low carb veggie will taste really good with the spices and meat in this Mexican zucchini recipe. Chop up some peppers or throw in some yellow squash or even a few cups of broccoli.

    If you are tracking your macros, keep in mind that every vegetable you add will increase how many carbs are in a serving.

    For a little extra fun, add some cheddar cheese to it! That will really make it taste even better without affecting the carbs.

    Looking for more recipes that won't take a lot of time? Check out this collection of easy low-carb recipes at Community Table that I put together.

    And, be sure to try my zucchini pizza boats if you need another recipe to use up your summer crop.

    Related Recipes

    Do you have a garden full of zucchini? You may want to try some of my other low-carb healthy recipes featuring this garden-fresh vegetable:

    • Crockpot Zucchini includes yellow squash, seasonings, cheese, and a crunchy topping.
    • Keto Zucchini Fritters is a crispy side dish made with coconut flour - it closely resembles hash browns.
    • Squash Frittata can be made with any summer squash but I like to use the yellow kind along with zucchini.
    • Mexican Squash Casserole is an adaptation of a taco casserole but uses vegetable slices in place of the tortillas.
    • Keto Apple Fritter Bread With Zucchini is a delicious way to serve zucchini in a sweet low-carb dessert.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    mexican zucchini and ground beef

    Mexican Zucchini and Beef

    4.77 from 215 votes
    This keto Mexican zucchini and ground beef recipe is a simple dish made with low-cost ingredients. It's an easy low-carb, high-fat dinner recipe perfect for a busy weeknight dinner with minimal clean-up!
    Prep Time:5 mins
    Cook Time:25 mins
    Total Time:30 mins
    Course: Main Course
    Cuisine: Mexican
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 6 servings
    Calories: 315

    Video

    Ingredients

    • 2 medium zucchini sliced and quartered
    • 1 ½ pounds ground beef
    • 2 cloves garlic minced
    • 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon onion powder
    • ¼ teaspoon crushed red pepper flakes
    US Customary - Metric

    Instructions

    • Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned.
    • Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
    • Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

    Notes

    Salsa or fresh diced tomatoes and peppers can be used in place of the canned tomatoes and green chilis.
    Homemade low carb taco seasoning mix can be used in place of the stated seasonings.
    Add in your favorite veggies to make this recipe taste even more delicious.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1cup (approx) | Calories: 315 | Carbohydrates: 5g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 498mg | Potassium: 597mg | Fiber: 2g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 3mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 4 % | % Protein: 27.7 % | % Fat: 68.3 % | SmartPoints: 10
    Values
    Array
    (
        [calories] => 315
        [carbohydrates] => 5
        [protein] => 21
        [fat] => 23
        [fiber] => 2
        [serving_unit] => cup (approx)
        [serving_size] => 1
        [saturated_fat] => 9
        [cholesterol] => 81
        [sodium] => 498
        [potassium] => 597
        [sugar] => 3
        [vitamin_a] => 606
        [vitamin_c] => 16
        [calcium] => 55
        [iron] => 3
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: July 15, 2015... Last Updated: January 27, 2022, with new photos and additional recipe information.

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    Reader Interactions

    Comments

      « Previous 1 … 8 9 10
    1. Carmina Morrison

      December 28, 2022 at 2:04 pm

      5 stars
      I have made this recipe (as is with no modifications) several times now and my whole family loves it. That is SUPER rare.

      Reply
    2. Gwen Anddess

      December 24, 2022 at 12:57 pm

      5 stars
      My mom is on no salt, low carb and sugar diet due to an illness. I made this dish and she absolutely raved about it. When I brother went to warm it up, he say… this smell really good. Mom says, help yourself and he didn’t tarry. They both said it is a keeper. I take care of both my parents and I’m on the lookout for easy and healthy dishes . Thank you so much for sharing.

      Reply
    3. Denise

      December 20, 2022 at 9:40 pm

      This dish is amazing!! So quick and easy to make too! Topped with a little sour cream and cheddar cheese takes it next level! Definitely will be in permanent rotation.

      Reply
    4. Phillipa

      September 08, 2022 at 10:55 am

      This is fantastic. My husband and sons used it as a filling for tortillas. My daughter and I paired it with a green salad. All the recipes we've tried never disappoint. Thanks 🙂

      Reply
    5. Kelly Kelley

      September 03, 2022 at 7:07 pm

      I used fresh tomatoes and ended up with a lot of liquid. Any suggestions as to what to use to soak that up?

      Reply
      • Lisa MarcAurele

        September 04, 2022 at 12:47 pm

        You could just drain off some of the liquid or let it simmer down.

        Reply
    6. Gloria

      August 13, 2022 at 7:59 pm

      5 stars
      Tried it, very good and easy.

      Reply
    7. Becky

      July 13, 2022 at 8:37 pm

      I substituted yellow squash for the zucchini. Added some onion while browning hamburger meat. Topped with sharp cheddar and sour cream. Yummy!

      Reply
    8. Karen

      June 30, 2022 at 10:44 am

      5 stars
      We enjoyed this meal.

      Reply
    9. Tammy

      June 17, 2022 at 5:53 pm

      How many cups is 2 medium Zucchini?

      Reply
      • Lisa MarcAurele

        June 17, 2022 at 8:51 pm

        I usually get 2 to 2.5 cups

        Reply
    10. Alison McGee

      June 06, 2022 at 9:03 pm

      5 stars
      We very much enjoyed this dish. I followed the recipe but I used half ground turkey and half ground beef. We had it with the Mexican riced cauliflower which was also delicious. We served it topped with a little sour cream and grated cheddar cheese. It was wonderful.

      Reply
    11. Sidney Patin

      February 02, 2022 at 12:50 pm

      5 stars
      Very good. Try using Ro-Tel for the mexican chopped tomatoes with peppers in the recipe.

      Reply
    12. Tory

      January 27, 2022 at 9:39 am

      Yeah this sounds really good I'm going to make it tonight but I'm going to do some cauliflower rice to put it on top of once it's done.. just to give me the illusion that I'm eating a Mexican rice dish.
      Thanks

      Reply
    13. Dan

      January 22, 2022 at 10:31 am

      5 stars
      I made this last night. I followed the directions to the letter except I added mushrooms because we love mushrooms. Loved your recipe and looking forward to making it again. Thank you !

      Reply
    14. Rosie

      November 03, 2021 at 5:46 pm

      5 stars
      Delicious. Simple to make. Everybody in the family loved it. Served it with brown rice and black beans. Thank you.

      Reply
    « Previous 1 … 8 9 10

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