ground beef zucchini

An easy and quick meal: ground beef and potatoes skillet with zucchini and herbs.

Ground Beef, Zucchini and Potatoes

500 g/ 1 lb potatoes (See note 1)

olive oil

500 g/ 1 lb ground beef

onion

garlic

500 g/ 1 lb zucchini

red bell pepper

250 ml/ 8.5 fl.oz/ 1 cup vegetable broth

ml/ 3.4 fl.oz/ scant ½ cup single or heavy cream

crème fraiche (See note 2)

savory

chives

fine sea salt and black pepper

If you don't have any leftover potatoes, start...

If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube or thickly slice them. Set aside.

Finely chop the onion and the garlic cloves.

Heat the oil in a large skillet. Add...

Heat the oil in a large skillet. Add the ground beef and stir for a few minutes, until the meat changes color.

Add the onion and the garlic and cook...

Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned, about 5 minutes.

In the meantime halve the zucchini lengthwise and...

In the meantime halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and fry for 2-3 minutes.

Add the broth, cover the pot and cook...

Add the broth, cover the pot and cook for about 5 minutes or until the veggies are done to your liking.

Add the potatoes and reheat them.

Add cream, crème fraiche, chopped herbs, salt and...

Add cream, crème fraiche, chopped herbs, salt and pepper to taste.

Stir carefully and serve immediately as suggested above.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

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This easy Mexican zucchini and ground beef skillet is a flavorful and low-carb meal that combines the hearty texture of ground beef with the mild sweetness of zucchini. This recipe brings together the warmth of Mexican spices and the wholesome goodness of fresh ingredients, making it an excellent choice for a quick, keto dinner. Plus, it&#039;s all cooked in one skillet, making cleanup a breeze!

Mexican Zucchini and Ground Beef Skillet

zucchini

beef

garlic (minced)

Mexican style diced tomatoes tomatoes

taco seasoning

Brown

Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned.

Simmer

Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.

Cook

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

https://www.youtube.com/watch?v=4TLAuFKk008

*Printable Recipe* http://bit.ly/2LyXhgT

Diced tomatoes with green chilis https://amzn.to/2LvnAEI
Non-stick skillet https://amzn.to/2LkVVqM

Here's what you'll need to make this easy skillet dish...

Ingredients
2 medium zucchini sliced and quartered
1 1/2 pounds ground beef
2 cloves garlic minced
10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
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

6 Servings at 5.6g carbs each (4.1g net)

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Top 2 ground beef zucchini recipes from across the web

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Mexican Zucchini and Ground Beef Sk...

The most viewed ground beef zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine