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    Home / Recipes / Beef

    Mexican Zucchini and Ground Beef Skillet

    By Lisa MarcAurele · Sep 25, 2023 · 361 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 zucchini and ground beef skillet is a flavorful and low-carb meal that combines the hearty texture of ground beef with the mild sweetness of zucchini. This recipe brings together the warmth of Mexican spices and the wholesome goodness of fresh ingredients, making it an excellent choice for a quick, keto dinner. Plus, it's all cooked in one skillet, making cleanup a breeze!

    Mexican skillet with ground beef and zucchini
    Article Index
    • Why you'll love this Mexican zucchini recipe
    • Ingredients needed for ground beef skillet recipe
    • Skillet tips
    • How to make Mexican beef skillet with zucchini
    • How to serve Mexican zucchini dish
    • FAQs
    • Love This Keto Mexican Zucchini Recipe? Try These!
    • Recipe

    Why you'll love this Mexican zucchini recipe

    • It's a one-skillet wonder: Fewer dishes to wash means more time spent enjoying your meal and less time cleaning up afterward.
    • Perfect for busy weeknights: This dish comes together in just 30 minutes, making it a great option for those hectic days when you want something tasty and filling without spending hours in the kitchen.
    • Low-carb and keto-friendly: Zucchini is a great low-carb alternative to traditional pasta, and this dish is packed with protein from the ground beef, making it a high-fat satisfying meal for those following a keto or low-carb lifestyle.
    • Versatile and customizable: This Mexican food recipe can be adapted to suit your preferences and diet. You can use ground turkey or chicken instead of beef or make it vegetarian by using tofu as a protein source. Add your favorite keto salsa and top with some shredded cheddar cheese - this tastes like an unstuffed pepper!
    • Budget-friendly: This meal is made with simple, affordable ingredients that are easy to find at any grocery store. Plus, you'll likely have leftovers for lunch the next day!

    Ingredients needed for ground beef skillet recipe

    Making a Mexican ground beef skillet is easy and requires only a handful of ingredients.

    Here's everything you need to make it:

    mexican ground beef skillet ingredients

    Zucchini

    Have an abundance of zucchini? This dish is a great way to use them up! It's like a deconstructed version of zucchini boats with ground beef.

    You need two medium zucchini for this recipe, but you might only need one if your veggie is on the large side. You can also use or swap summer squash (use your leftovers from your summer squash taco casserole) into this dish if you want.

    Meat

    When making this Mexican beef skillet, I used a lean 90/10 ground beef. If you prefer, you can swap it out for ground turkey, pork, or chicken. You could also use beef strips, diced chicken breast, and seasoned shrimp if preferred.

    Diced tomatoes

    If you are wondering if you can use canned diced tomatoes, the answer is a resounding YES. It's a great way to get some more veggies in without having to chop them yourself.

    I love grabbing a few of the cans that have chopped green chiles to give it that Mexican flavor. If you can't find canned tomatoes with green chilis, a can of regular or fire-roasted diced tomatoes will do. You can additionally throw in a few diced jalapeño 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. Add a bit of tomato paste or tomato sauce to thicken the sauce if needed.

    Spices

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

    Now, you can use your favorite store-bought Mexican seasoning, but I usually avoid those as they sometimes have some hidden sugars and are super high in sodium. I prefer to use my homemade taco seasoning or chili seasoning!

    Fajita seasoning is also a great addition.

    taking a bite of Mexican zucchini and ground beef dinner

    Skillet tips

    While this easy Mexican ground beef and zucchini skillet recipe is really straightforward, there are a few tips to make the dish perfectly:

    • A cast-iron skillet is ideal for cooking this dish as it distributes heat evenly and helps create that delicious golden crust on the meat. Plus, you can easily transfer it from the stovetop to the oven if you want to melt some cheese on top.
    • If your zucchini is very watery, sprinkle a pinch of salt over the cut pieces and let them sit for about 15 minutes before cooking. This will help draw out the excess moisture, resulting in a less watery dish.
    • Avoid overcrowding the skillet when browning the beef, as this can cause the meat to steam instead of browning properly.
    • Add your favorite veggies to make this recipe taste even more delicious, like mushrooms, bell peppers, and red onions.

    How to make Mexican beef skillet with zucchini

    Ready to give this low-carb zucchini and ground beef skillet a try? Here's how to make it:

    Step 1: 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.

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

    Step 2: Cook the ground beef

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

    cooking ground beef and garlic in a pot

    Step 3: Add in spices and tomatoes

    Once the ground beef is cooked through, add tomatoes and your taco seasoning.

    Tip: If you don't have a seasoning, feel free to add a variety of your favorite species. I highly recommend onion powder, garlic powder (if you leave out minced garlic), cayenne pepper, cumin, salt and pepper.

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

    adding in tomatoes and homemade taco seasoning
    cooked mexican ground beef

    Step 4: Add in the diced zucchini

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

    adding in chopped zucchini
    storing Mexican ground beef and zucchini

    How to serve Mexican zucchini dish

    This flavorful Mexican zucchini and ground beef skillet is amazing on its own, but there are a few ways to make it even more delicious:

    • Add some toppings: Top with shredded cheese (cheddar or Mexican blend), chopped fresh cilantro, diced avocado, and some sour cream. I also love to add a bit of extra salsa and fresh lime juice for an added burst of flavor.
    • Make it a meal: Serve the Mexican ground beef with your favorite low-carb tortillas or tortilla chips (I make mine in the air fryer!) for a delicious and filling lunch or dinner tonight. You can also serve it over cauliflower rice for a low-carb option. You can make regular rice or Mexican cauliflower rice. Both are great options!
    • Use leftovers in other dishes: Use any leftover Mexican beef and zucchini skillet to make burrito bowls, tacos, or even as a filling for stuffed peppers or zucchini boats.
    a bowl of mexican zucchini and ground beed with tomatoes

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

    a forkful of ground beef and zucchini skillet

    FAQs

    Here are the most asked questions about my delicious Mexican beef skillet. If you have any more questions, please leave them for me in the comments down below!

    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 protein can I use instead of ground beef?

    This recipe is very versatile, and you can use any ground meat, such as ground chicken, turkey, chorizo, or even pork. You can even use something like some leftover rotisserie chicken and boneless pork ribs.

    You could also make it vegetarian by using crumbled tofu or a plant-based meat substitute.serving mexican zucchini in a bowl

    Can I use frozen zucchini?

    Yes, you can use frozen zucchini in this dish. Just make sure to thaw it before adding it to the skillet.

    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.Mexican zucchini recipe

    Should you peel a zucchini before cooking?

    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!

    Why is my Mexican ground beef skillet so dry?

    If your skillet turns out dry, it could be because you cooked the zucchini for too long, causing it to release more water. You can also try adding a splash of chicken or beef broth while cooking to add some moisture back into the dish.Ground beef zucchini bowl

    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 a bell pepper or add in 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.

    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 to the skillet with the Mexican ground beef mixture.

    Can I freeze this Mexican beef 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.

    Ground beef skillet recipe with Mexican spices

    Love This Keto Mexican Zucchini Recipe? Try These!

    Have a ton of zucchini leftover? 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 featured image

    Mexican Zucchini and Ground Beef Skillet

    4.78 from 237 votes
    This easy Mexican zucchini and ground beef skillet is a flavorful and low-carb meal that combines the hearty texture of ground beef with the mild sweetness of zucchini. This recipe brings together the warmth of Mexican spices and the wholesome goodness of fresh ingredients, making it an excellent choice for a quick, keto dinner. Plus, it's all cooked in one skillet, making cleanup a breeze!
    Prep Time:5 minutes mins
    Cook Time:25 minutes mins
    Total Time:30 minutes mins
    Course: Main Course
    Cuisine: Mexican
    Diet: Gluten Free
    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
    • 2 tablespoons homemade taco seasoning
    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

    • A cast-iron skillet is ideal for cooking this dish as it distributes heat evenly and helps create that delicious golden crust on the meat. Plus, you can easily transfer it from the stovetop to the oven if you want to melt some cheese on top.
    • If your zucchini is very watery, sprinkle a pinch of salt over the cut pieces and let them sit for about 15 minutes before cooking. This will help draw out the excess moisture, resulting in a less watery dish.
    • Avoid overcrowding the skillet when browning the beef, as this can cause the meat to steam instead of browning properly.
    • Add your favorite veggies to make this recipe taste even more delicious, like mushrooms, bell peppers, and red onions.

    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: September 25, 2023, with new photos and additional recipe information.

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    Reader Interactions

    Comments

      « Previous 1 … 9 10 11
    1. Deanna

      August 25, 2023 at 2:36 pm

      This was so good. I added a little bit more water to it and let it simmer with the zuchinni. Didn't do anything else different.

      Reply
    2. DeeDee

      August 16, 2023 at 2:54 pm

      5 stars
      This is a very good Keto friendly meal. I, too, felt it needed mor liquid and added a small can of tomato sauce. My husband enjoyed this with some brown rice and I had cauliflower rice. I will make this again !

      Reply
    3. Pat

      August 10, 2023 at 4:04 pm

      5 stars
      Is ground Turkey acceptable in place of ground beef?

      Reply
      • The Low Carb Cook

        August 20, 2023 at 10:41 pm

        Definitely!

        Reply
    4. Diana Shaw

      July 31, 2023 at 9:34 pm

      Can I freeze the leftover?

      Thanks!
      DS

      Reply
    5. Sherry

      July 16, 2023 at 5:33 pm

      5 stars
      Just had this for dinner and it was sooooo good. I used chopped sweet onion instead of onion powder. I added chopped fresh cilantro. Used yellow squash, zucchini, and tomatoes from the garden, and used sharp cheddar cheese on top and let melt on finished recipe! Yum!

      Reply
      • Maria Pantano

        August 01, 2023 at 2:13 am

        5 stars
        Can this recipe be made in a slow cooker?
        I loved making in skillet but now I need to make in a slow cooker.

        Reply
    6. Toni Waterman

      July 11, 2023 at 10:23 pm

      My husband and I really enjoyed this “comfort food” recipe. It is kind of old fashioned but very good. I did not add red. Pepper flakes because it was spicy enough for us with the canned tomatoes you recommended. I did add some pre-cooked white rice for some filler. It worked very nicely. It is great to have this recipe as a way to utilize the abundance of zucchini we have from the garden.

      Reply
    7. Clara

      July 08, 2023 at 12:55 pm

      5 stars
      Love this recipe! It’s delicious and on our regular rotation!

      Reply
    8. Tammy

      July 07, 2023 at 10:54 pm

      5 stars
      Made this tonight and loved it! Substituted cubed chicken for the ground beef and it was fabulous! Definitely adding to my weeknight meals 😊

      Reply
    9. Cindy

      June 20, 2023 at 6:00 pm

      4 stars
      Good but not enough liquid in that can of tomatoes. I added some. Like the others, I added onion and bell pepper. Great use of zucchini!

      Reply
    « Previous 1 … 9 10 11

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