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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.
And be sure to try my zucchini pizza boats if you need another recipe to use up your summer crop.
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.
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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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Nicole says
I have made this recipe several times. It is simple and delicious. I add a handful or two if kale sometimes. I have also used it as a filling to a kinda shepherd’s pie with mashed cauliflower and cheese as topping. Delicious
Eden says
Anyone have any ideas on what to replace the tomatoes in this recipe?
Lisa MarcAurele says
You can probably just leave them out or use more squash.
)anelyn Jouett says
This is a very good dish.
Kathleen says
Added corn, should have done either or but not both pepper flakes and a can of Rotel . Still good though, enjoyed it.
Tammy says
I’ve made this many times and it is so good. It’s a quick meal to make and my husband loves it with some keto cornbread .
Rita dixon says
This is very good , added some venison and sausage, onion , and fresh tomatoes , fresh colored bell peppers, my husband loved it .
Irene says
I cook zucchini with corn an fresh chili and one day i decided to add hamb. My family likes it. Then i saw your recipe and thought, huh, i already make that, nothing new
Beth says
To me it’s basically the fixings that go inside of a taco. Nothing really special except the added zucchini.
Lynne Thomas says
Yummy! Thanks. I used medium fresh salsa from the produce section instead of tomato and green chili. Added a yellow squash for fun. Great dinner for a picky 15 year old type1.
Denise Clapp says
I didn’t have the Mexican Style tomatoes so I used Salsa. I also shredded some pepper jack cheese on top. Delicious!
Jessica says
I made this tonight for my family and they really liked it. I shredded the zucchini and mixed it in with the ground meat, just because my little guys don’t like chunks of veggies. I used a medium spiced salsa instead of the mexican tomatoes and it was great. I think the tablespoon of chili powder may have been a bit too much so when I make it again, I’ll lessen that up a bit. Other than that, great and easy meal!
Zandra says
Delicious. A real keeper.
Jodie says
Made this for dinner. Used 3 garden tomatoes with green pepper in our manual food processor instead of canned, the zucchini came from garden as well. very good.
Lizbeth says
I’m always looking for new recipes to keep my low-carb diet plan interesting. I found your recipe 3 weeks ago, and I’ve already made it twice, which is a lot, since I live alone and get 4 meals out of the recipe. This satisfies my urge to eat more zucchini, but the hamburger makes it hearty, and who doesn’t love Mexican flavors?! I’m planning to try your stir fry with hamburger and green beans this week. Keep up the good work!
Michele says
I made this tonight and it is delicious! I used 93% lean ground turkey to cut down the fat content. I also used a medium pico de gallo fresh salsa in addition to the 10 Oz can of rotel diced tomatoes with chilies to spice it up a tad. Will definitely keep this recipe.
Rhonda H. says
This is delicious (and healthy)! Our whole family loved it! Making it tonight for the second time.
Lori says
How many grams of sodium per serving? I’m thinking if it’s a lot you can substitute fresh tomatoes and green peppers.
Lisa MarcAurele says
I just recalculated and got about 500mg.
Jeff says
I made this for my wife and I, we absolutely loved it. It reminded us of chili. Very surprised! A must try even if ur on the fence about liking zucchini
Valarie says
I saw the zucchini sitting on the counter from the garden and thought “I should make a zucchini dinner of some sort.” So I googled -zucchini hamburger dinner- and your recipe was the first thing to pop up and I’m so glad it did! It was fast and easy and so very delicious! Thank you!
Lisa MarcAurele says
Yay! I’m happy to help make good use of that garden zucchini! I happen to have some on the counter and will likely make this dish tomorrow.
Amy says
Wow-Made this last night due to a zucchini overload in the garden and we just loved it! I added in chopped onions, green pepper and mushrooms as well. My husband is not a huge zucchini fan but really loved this recipe. I will be making this a lot in the future to use up the abundant supply my garden is giving. Love that it is so easy to make!
Sidenote: I brought leftovers to work for my lunch, My co-workers loved it as well and copied down the recipe:)
Kim says
How much is 1 serving?
Lisa MarcAurele says
It’s about a cup or so.
Allison Lowe says
So yummy! I decided to add elbow macaroni to mine and it is so tasty!
Lynette says
Loved this – whole family! Asked me to make it again this week. Some of them don’t like it quite as spicy, so I’ll have to tone that down a bit, but it will be on our regular rotation going forward. Thanks for sharing!!!
Jazmin says
Does the whole recipe equals 272 calories?
Lisa MarcAurele says
It’s per serving when divided into 6 servings.
Janis says
Great Recipe! We are just starting low carb eating, with more meals like this it will be more enjoyable. Thanks!
Bob says
I will try this tonight thank you.
Jeremy says
Found 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
This 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
Can you specify what a serving size is for this recipe?
Lisa MarcAurele says
It’s roughly a cup or so.
Jayne says
Absolutely delish! I added red onion and mixed in penne pasta to mine and my whole fam loved it! It will be something I make regularly. Thank you!