This Mexican zucchini and ground beef skillet is an easy low-carb Mexican recipe. It is made with zucchini, minced beef, and tomatoes and is seasoned with basil, cinnamon, cardamom and ginger.
It is a healthy main dish, and it is the perfect dinner if you follow a keto diet or not.
What's in the Mexican zucchini low-carb recipe?
This Mexican zucchini and ground beef skillet recipe is full of nutritious. First, the zucchini itself is so healthy, it contains zero fat, and is high in water and
Second, the beef is a source of protein.
Finally, tomatoes, which consider an excellent source of the antioxidant. Also, they are a good source of vitamin C, K and others.
Then, I love to add a variety of spices to give the best flavour and excellent taste. So, I add
- Dry basil
- Cinnamon
- Cloves
- Green cardamom pods
- Ginger
- Salt
- Black pepper
How to make mexican zucchini and ground beef skillet
- Cook the beef with minced onion till it becomes brown.
- Add all the spices to the beef.
- Cook until the meat is almost cooked.
- Chop the zucchini.
- Add the zucchini and tomatoes.
- Leve it on low heat to simmer for about 10 minutes or until zucchini is fully cooked.
Tips for the recipe
- The zucchini will be mushy if you overcook it.
- I prefer to cut the zucchini into small pieces, like a bite-size.
- Use whatever addition you prefer in this recipe; you can add green olive or green pepper.
- The zucchini with beef dish gives only 4.2g net carb per serving and 315 Calories.
How to serve Mexican zucchini with beef and tomatoes
This low-carb recipe serves hot and, if you like to add some cheese to it, that is will be good too. Also, you can serve it with a piece of low-carb bread.
Storage
To store: Keep leftovers in the fridge, covered for 2-3 days.
To freeze: you can freeze this dish for up to 4-5 weeks.
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Mexican Zucchini And Ground Beef Skillet
Equipment
Ingredients
- ½ kilo Zucchini
- ½ kilo Minced beef
- ½ cup Tomatoes
spices
- 2 teaspoon Dry basil
- 1 teaspoon Cinnamon powder
- 1 teaspoon Ginger powder
- 3 pods Green cardamom
- 3 pods Cloves
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Cook the beef with minced onion till it becomes brown.
- Add all the spices to the beef.
- Cook until the meat is almost cooked.
- Chop the zucchini.
- Add the zucchini and tomatoes.
- Leve it on low heat to simmer for about 10 minutes or until zucchini is fully cooked.
Notes
- The zucchini will be mushy if you overcook it.
- I prefer to cut the zucchini into small pieces, like a bite-size.
- Use whatever addition you prefer in this recipe; you can add green olive or green pepper.
- The Mexican zucchini with beef gives only 4.2g net carb per serving and 315 Calories.
Nutrition
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Enjoy this quick and easy zucchini with beef and tomatoes low carb recipe.
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