Mexican Zucchini and Beef

This week I have started a complete reset on my food intake.  Everything is being tracked 100% of the time.  This means more cooking and less dining out.  Luckily, I love cooking so this is exciting.  I ran to the store last night and stocked up on food for the week.  The first recipe I wanted to try was this Mexican Zucchini and Beef that I saw on Low Carb Yum.  I never get tired of Tex-Mex flavors and this bad boy kind of reminded me of a Chipotle bowl.

The smell in the house while this was cooking was AMAZING.  I was practically drooling by the time it was ready and it only took 20 minutes!  SCORE!  This recipe is also a great way to use up some of your summer veggies if you have a garden.  When I had one in the past it could be really hard to figure out what to do with all those zucchinis!

You won’t regret trying this one.  I am eating leftovers for lunch right now.  If you aren’t watching carbs or you’re afraid it might not be filling, serve this over rice or noodles!


2 medium zucchini, sliced and quartered
1 1/2 pounds ground beef
2 garlic cloves, minced
1 (10 oz can) tomatoes & green chilis (or salsa, or diced tomatoes)
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


  1. Brown ground beef with minced garlic, salt, and pepper.
  2. Cook over medium heat until meat is browned.
  3. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
  4. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.


Makes 6 servings

Nutrition per serving: 272 calories, 17.5g fat, 639mg sodium, 5.6g carbs, 1.5g fiber, 4.1g net carb, 22.1g protein


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