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Mexican Zucchini And Ground Beef Skillet

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.
Course Main Course
Cuisine Mexican
Keyword Mexican Zucchini And Ground Beef Skillet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 14kcal
Author Radwa

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.
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.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg