Mexican Zucchini  & Ground Beef

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

Chopped zucchini pairs well with ground beef.

Add your favorite salsa and top with some cheese – this tastes like an unstuffed pepper.

I added a few Mexican spices to give it a little more flavor to make up for the salsa seasonings.

You can even add a few diced peppers if you have some.

Zucchini tastes best when it’s cooked al dente.

Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.

you can use any type of ground meat that you have on hand.

This would taste really delicious with some chorizo or even ground chicken!

2 medium zucchini sliced and quartered 1 ½ pounds ground beef 2 cloves garlic minced 10 ounces diced tomatoes with green chilis 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


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.

For some of my other recipes featuring this garden-fresh vegetable, visit Low Carb Yum!