Mexican Zucchini and Ground Beef Skillet


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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
)

Jump to Recipe

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.

ground beef and zucchini

Jump to:

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.

What Is Mexican Zucchini

This easy skillet recipe combines everything you love about Mexican food – without all the carbs. Add your favorite salsa and top with some cheese – this tastes like an unstuffed pepper.

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.

quartered zucchini slices

How To Make Mexican Zucchini

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.

browning ground beef

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 and ground beef in skillet

Frequently Asked Questions About Mexican Zucchini

The entire recipe is in the printable card at the bottom of this post. First, here are some questions about the recipe along with my answers.

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

What Other Meat Can I Use Instead of Beef?

I usually use venison in this recipe, so 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.

I can see this tasting scrumptious with some thinly-sliced steak instead of ground beef.

ground beef with zucchini in skillet

What Do You Serve With Mexican Zucchini?

This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice. To stay on-theme, make cauliflower Mexican rice – it is bursting with fresh flavor.

You can also serve a side of low-carb Instant Pot taco soup. Talk about a filling meal! Even family and friends who don’t eat keto will enjoy everything you make.

Is Mexican Squash The Same As Zucchini?

I named this recipe Mexican Zucchini and Beef because it is an easy skillet meal made with traditional Mexican flavors and spices.

There is a vegetable called a Mexican squash. It has a mild flavor and has a whiter and sweeter flesh than zucchini, but shaped similarly.

Should You Peel A Zucchini?

No, you don’t have to peel zucchini. It has a very soft and thin skin that is perfectly edible. You can see in my photos that I didn’t peel it. The skin has lots of fiber so keep it on.

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 in the fridge.

The only downside to this is that after you cut the zucchini, it doesn’t store very well. 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 meat.

Can You Freeze This 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.
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.

What Other Vegetables Can I Add To The Skillet?

Almost any other veggie will taste really good with the spices and meat. Chop up some peppers or throw in some yellow squash or even 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.

ground beef with zucchini

Other Keto-Friendly Zucchini Recipes

Do you have a garden full of zucchini? You may want to try some of my other recipes featuring this garden-fresh vegetable:

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mexican zucchini and ground beef

Mexican Zucchini and Beef

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It’s an easy LCHF dinner recipe perfect for summer.

Recipe Video (Click on Image to Play)

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Mexican

Print
Pin
Review Recipe

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

Salsa or fresh diced tomatoes and peppers can be used in place of the canned tomatoes and green chilis.
Homemade low carb taco seasoning mix can be used in place of the stated seasonings.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

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
)

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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.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele 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: October 7, 2020, with new photos and additional recipe information.





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