Mexican Zucchini and Beef Recipe

Many people have the misconception that eating healthy means consuming bland fruits and vegetables with little to no seasoning. This recipe, which I found from Low Carb Yum, squashes that healthy eating stereotype! This is one of my quick go- to recipes when I am in a time crunch and needing something savory!  It's flexible, fast, easy and only requires a few ingredients and spices that pack a tasty punch. In the past I have substituted other vegetables instead of the zucchini when it is not in season.  I have thrown in other vegetables such as roasted Brussel sprouts, asparagus and broccoli. I have also used this recipe without any veggies on hand by using sliced onion and bell peppers.  Not only is this recipe low-carb friendly, but can be modified several ways. I’ve used the mixture in zucchini boats, with almond flour tortillas and have and added  some guacamole and salsa in almond flour tortillas!

Ideal for: Low-Mod Carb Day

Calories 272

Fat 17.5g

Carbs 5.6g

Fiber 1.5 g

Protein 22g

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields 6 servings

Ingredients:

2 medium zucchini sliced and quartered

1 1/2 pounds ground beef

2 cloves garlic minced

1 can Mexican style diced tomatoes with green chilis

(salsa or diced tomatoes could be used)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

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 in zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

Viola! That’s all there is to it to enjoy a low-carb, savory weeknight meal.