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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
14
kcal
Author
Radwa
Equipment
Skillet
Mixing bowl
Kitchen knife
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:
14
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
294
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
162
IU
|
Vitamin C:
3
mg
|
Calcium:
19
mg
|
Iron:
1
mg