This low carb 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 summer.
We had a really good zucchini crop this year. The last few years, our plants ended up getting powdery mildew so they didn’t produce but one or two fruit.
However, I think some of the issue was due to us overwatering the plants in the evening. This year, there was a lot of rainy days so we didn’t bothering adding any additional water and the plants did amazing.
Chopped zucchini pairs well with ground beef. I came up with this Mexican Zucchini and beef skillet dish recipe one night for an easy dinner.
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.
I added a few Mexican spices to give it a little more flavor to make up for the salsa seasonings. If you can’t find canned tomatoes with chilis, a can of regular diced tomatoes will do.
You can even add a few diced peppers if you have some. I typically just taste as I go and look around to see what ingredients I have on hand that would be great additions. My cooking is super simple as I don’t have a lot of time to fuss.
I like to slice up fresh zucchini into bite size pieces. My favorite cut is to cut each slice into quarters. You can cut them into smaller diced pieces, if you prefer.
It’s been a long time since I’ve bought actual ground beef. When I call for ground beef in a recipe, that means ground hamburger venison for me. We always have a freezer full of ground venison which seems like an endless supply.
Zucchini tastes best when it’s cooked al dente. If you cook it too long it gets mushy which isn’t good. Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.
This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice. What’s your favorite way to eat zucchini?
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.
Low Carb Mexican Zucchini Beef Skillet Recipe
Enjoy this quick and easy low carb meal idea! And be sure to leave a comment below to let us know how it turned out if you did give the recipe a try.
Mexican Zucchini and Beef
Ingredients
- 2 medium zucchini sliced and quartered
- 1 1/2 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
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Nutrition
Additional Info
- Net Carbs 4.1g
- % Carbs: 6.3%
- % Protein: 33.7%
- % Fat: 60%
Need Support?
Get a FREE 3-Day Keto Meal Plan or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Note 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.
Bob says
June 23, 2019 at 11:31 amI will try this tonight thank you.
Jeremy says
June 13, 2019 at 8:03 pmFound this just while googling “Zucchini Ground Beef” because that’s what I had on hand. I’ve made it a couple of times and it is a very good recipe. I have on occasion added a couple splashes of beef broth to help soften the zucchini but I think that just depends on the amount of juice in the canned tomatoes. I’m sure you could add onion, peppers, cooked rice or a variety of other things if you wanted but I’d recommend the recipe as listed first, it will probably exceed your expectations.
Deb Gleason says
June 4, 2019 at 11:48 pmThis is one of our new favorite recipes! Very easy to make. I used Ro-Tel Tomatoes with Green Chilis, the Original Version which had no salt added. I also used 1/2 teaspoon Chili Powder and 1/4 teaspoon ground Cayenne Pepper because I know we like those flavors, but not too strongly.
NVMom says
May 31, 2019 at 10:05 pmCan you specify what a serving size is for this recipe?
Lisa MarcAurele says
June 1, 2019 at 7:06 amIt’s roughly a cup or so.