Low Carb Mexican Zucchini and Ground Beef Skillet

This Low Carb Mexican Zucchini And Ground Beef Skillet is a quick summer recipe that uses up those healthy garden goodies: Zucchini, tomatoes, and peppers. Low Carb Mexican Zucchini and Ground Beef Skillet – You must try this recipe.

This Mexican Zucchini And Ground Beef Skillet is an easy low-carb recipe. It is a wholesome main dish, and it is the complete dinner if you watch a Low Carb diet.

This fabulous Mexican recipe is full of nutritious. The zucchini is so healthy, includes zero fat, and is high in water and fiber. Also, it has meaningful amounts of vitamins.

Beef is a source of healthy protein. When I call for ground beef in a recipe, that means ground hamburger venison for me.

Tomatoes consider an excellent source of the antioxidant. Also, they are a good source of vitamin C, K and others. I love recipes like these, don’t you?

If you like this, you can try similar recipes:

• Slow Cooker Mexican Chicken Soup
• Keto Mexican Scrambled Eggs
• Instant Pot Mexican Chicken Fajita Soup
• Keto Coconut Flour Chicken Tenders
• Keto Chicken Parmesan
• Keto Bites: General Tso’s Chicken
• Low Carb Tortilla Wraps

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Mexican Zucchini and Ground Beef Skillet

5 from 1 vote

Recipe by Recipe by Recipe by B. Luczak, Photo Credit: B. Luczak Course: MainCuisine: Mexican, American

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

315

kcal

This Low Carb Mexican Zucchini And Ground Beef Skillet is a quick summer recipe that uses up those healthy garden goodies: Zucchini, tomatoes, and peppers.

Ingredients

• 2 medium zucchini

• 1 1/2 pounds ground beef

• 10 ounces diced tomatoes

• 2 cloves garlic

• 1 tsp minced pickled jalapeño

• 1 teaspoon ground cumin

• salt, to taste

• freshly ground black pepper, to taste

• 1 green onion, thinly sliced

• 1/4 teaspoon crushed red pepper flakes

Directions

• Brown ground beef with 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

• Net carbs: 3g.
• Salsa or fresh diced tomatoes and peppers can be used in place of the canned tomatoes and green chilis.