Zucchini & Beef Skillet Recipe


This filling dish loaded with Mexican flavors is enough for a whole family to enjoy. It is also low-carb, high in fat and tastes delicious.

Yield: 6 servings

Total Time Taken: 35 minutes


1 ½ pounds ground beef

1 tablespoon minced garlic

1 tablespoon olive oil

2 medium zucchini, stemmed and sliced

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon Mexican chili powder

1 teaspoon ground cumin

½ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

10 ounce diced tomatoes

5-ounce enchilada sauce

¼ cup salsa


  1. Place a large non-stick skillet pan over medium heat, add oil and heat until hot. Then add beef, garlic, salt, and black pepper and cook for 7-10 minutes or until meat is browned nicely.
  2. Then stir in tomatoes and remaining ingredients except for zucchini and cook for 10 minutes or until meat is cooked through, cover the pan.
  3. After 10 minutes of cooking, add zucchini and continue cooking for another 10 minutes until zucchini is cooked through. Serve warm.

Nutritional Information Per Serving: 317 Cal, 21 g total fat (11 g sat. fat), 143 mg chol., 392 mg sodium, 21 g carb., 1g fiber, 11 g protein.

Zucchini & Beef Skillet


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