Mexican Zucchini and Ground Beef Skillet

Mexican zucchini and ground beef skillet is a quick, flavorful, and wholesome dinner you can make in just 30 minutes. This one-pan dish combines savory ground beef, tender zucchini, and a zesty blend of Mexican spices for a hearty, low-carb meal that’s both satisfying and easy to prepare. Perfect for busy weeknights, it’s also gluten-free and keto-friendly, making it a great option for a variety of dietary needs. Plus, minimal cleanup is required because everything cooks in one skillet—making dinner prep simple and stress-free.

Why You’ll Love This Mexican Zucchini and Ground Beef Skillet

There’s so much to love about this recipe:

• Fast and Simple: Ready in about 30 minutes, making it ideal for weeknight dinners.

• One-Skillet Wonder: Less mess, fewer dishes, and all the flavor in one pan.

• Low-Carb & Keto-Friendly: A wholesome option packed with protein and vegetables.

• Customizable: Easily adjust the heat, add more veggies, or switch up the protein to fit your taste.

• Bold Mexican Flavors: A delicious mix of spices, garlic, and tomatoes for a satisfying, hearty meal.

Ingredients

To make this delicious skillet, you’ll need:

• 2 medium zucchini, sliced and quartered

• 1 ½ pounds ground beef (85% lean is recommended)

• 2 cloves garlic, minced

• 10 ounces Mexican-style diced tomatoes with green chilis (or substitute with salsa or regular diced tomatoes)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon onion powder

• ¼ teaspoon crushed red pepper flakes (optional for added heat)

Step-by-Step: How to Make Mexican Zucchini and Ground Beef Skillet

1. Cook the Beef: In a large skillet over medium heat, sauté the ground beef with garlic, salt, and pepper until it’s browned and fully cooked. Drain excess fat if needed.

2. Add Spices & Tomatoes: Stir in the diced tomatoes, chili powder, cumin, onion powder, and crushed red pepper flakes. Reduce heat to low, cover the skillet, and let it simmer for about 10 minutes so the flavors can develop.

3. Add the Zucchini: Gently stir in the zucchini pieces. Cover again and cook for an additional 10 minutes, or until the zucchini is tender but still slightly firm for the best texture.

4. Serve and Enjoy: Taste the dish, adjust seasonings if needed, and serve hot. Garnish with fresh cilantro or a sprinkle of shredded cheese for extra flavor.

Helpful Tips

• Use a Cast-Iron Skillet: It distributes heat evenly and adds a nice sear to the beef.

• Reduce Zucchini Moisture: If your zucchini is watery, sprinkle it with salt and let it sit for 15 minutes before cooking, then pat dry.

• Avoid Overcrowding: Give the beef room in the pan so it browns nicely instead of steaming.

• Cheesy Upgrade: Add a handful of shredded cheddar or Monterey Jack on top for a melty finish.

Substitutions and Variations

• Change the Protein: Try ground turkey, chicken, or even spicy chorizo for a new flavor twist.

• Vegetarian Swap: Replace ground beef with plant-based crumbles or cooked lentils for a meatless version.

• Add More Veggies: Bell peppers, mushrooms, or corn can boost flavor and texture.

• Spice It Up: Add chopped jalapeños or extra red pepper flakes for more heat.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: This dish freezes well for up to 2 months. Reheat in a skillet or microwave until warmed through.

Nutritional Information

• Serving Size: ~1 cup

• Calories: 315

• Carbohydrates: 5g

• Net Carbs: 3g

• Protein: 21g

• Fat: 23g

• Fiber: 2g

This makes it a perfect choice for those on a keto or low-carb diet.

Serving Suggestions

• Pair with cauliflower rice or Spanish rice for a fuller meal.

• Wrap in low-carb tortillas for a quick taco or burrito-style dinner.

• Serve with a fresh green salad or creamy guacamole for a refreshing side.

Frequently Asked Questions About Mexican Zucchini and Ground Beef Skillet

1. Can I prepare this dish ahead of time?
Yes! This skillet meal stores and reheats beautifully, making it great for meal prep.

2. How can I make it vegetarian?
Simply swap the ground beef for plant-based crumbles or cooked lentils while keeping the spices and tomatoes for flavor.

3. Can I use frozen zucchini?
You can, but fresh zucchini gives the best texture. If using frozen, thaw and drain it well before cooking.

4. How do I prevent the zucchini from becoming too soft?
Add it toward the end of the cooking process and cook just until it’s tender but still slightly firm.

Conclusion

Thank you for trying this Mexican zucchini and ground beef skillet recipe! It’s a personal favorite for its bold, hearty flavors and how quickly it comes together. Whether you’re cooking for a busy weeknight or prepping meals for the week, this dish delivers on taste and convenience. I hope you enjoy every bite as much as I do. Happy cooking—and thank you for being part of our food-loving community

Join us on Pinterest for new mouthwatering recipes every day!

Mexican Zucchini and Ground Beef Skillet

---

• Author: Lisa
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Mexican Zucchini and Ground Beef Skillet is a quick, flavorful, and low-carb one-pan dinner. Packed with tender zucchini, hearty beef, and bold Mexican spices, this 30-minute recipe is perfect for busy nights.

---

Ingredients

Scale 1x2x3x

2 medium zucchini, sliced and quartered

1 ½ pounds ground beef (85% lean recommended)

2 cloves garlic, minced

10 ounces Mexican-style diced tomatoes with green chilis (or salsa)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

¼ teaspoon crushed red pepper flakes (optional)

---

Instructions

• Cook the Beef: In a large skillet over medium heat, sauté the ground beef with garlic, salt, and pepper until it’s browned and fully cooked. Drain excess fat if needed.

• Add Spices & Tomatoes: Stir in the diced tomatoes, chili powder, cumin, onion powder, and crushed red pepper flakes. Reduce heat to low, cover the skillet, and let it simmer for about 10 minutes so the flavors can develop.

• Add the Zucchini: Gently stir in the zucchini pieces. Cover again and cook for an additional 10 minutes, or until the zucchini is tender but still slightly firm for the best texture.

• Serve and Enjoy: Taste the dish, adjust seasonings if needed, and serve hot. Garnish with fresh cilantro or a sprinkle of shredded cheese for extra flavor.

Notes

Use a cast-iron skillet for even heat and better searing.

To prevent watery zucchini, sprinkle slices with salt and let them sit for 15 minutes before cooking.

Add shredded cheese for a melty, cheesy topping.

Easily customize with extra veggies like bell peppers or mushrooms.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 315
• Carbohydrates: 5g
• Protein: 21g