Zucchini & Ground Beef Skillet

Makes 2 Servings

Macros: 246 Cal, Fat 12g, Carbs 8g, Fibre 2g, Protein 25g


227 grams Extra Lean Ground Beef

1 Garlic (cloves, minced)

Sea Salt & Black Pepper (to taste)

1 1/8 cups Diced Tomatoes (with juices)

2/3 Zucchini (medium, chopped)

2/3 tsp Cumin

1/8 tsp Onion Powder


  1. Heat a nonstick pan over medium heat. Add the beef, garlic, salt, and pepper and cook for five to eight minutes, breaking it up as it cooks. Drain extra fat if needed.

  2. Add the diced tomatoes, zucchini, cumin, and onion powder. Cover and let simmer for 15 minutes. Divide into bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately 1 1/2 cups.

More Flavour: Add chili powder and/or green chilis.

Additional Toppings: Add red pepper flakes.

Make it Vegan: Use extra firm tofu instead of ground beef.







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