If you’re looking for a quick, healthy, and flavor-packed dinner that comes together in under 30 minutes, the Mexican zucchini and ground beef skillet is your answer. This one-pan recipe is low-carb, high-protein, gluten-free, and family-friendly—making it the perfect weeknight solution.
Why You’ll Love This Recipe
- ✅ Quick & Easy: Ready in 25–30 minutes.
- ✅ One-Pan Meal: Less cleanup, more flavor.
- ✅ Healthy: Packed with protein, fiber, and nutrients.
- ✅ Versatile: Works for keto, low-carb, or regular family meals.
- ✅ Budget-Friendly: Uses affordable pantry staples.
Ingredients You’ll Need
Here’s a basic ingredient list (feel free to customize):
- 1 lb (450 g) lean ground beef
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (fire-roasted for extra flavor)
- 1 cup corn kernels (optional for non-keto)
- 1 cup black beans (optional, adds fiber & protein)
- 1–2 jalapeños or bell peppers, chopped
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1 cup shredded Mexican cheese blend (optional, for topping)
- Fresh cilantro & lime wedges, for garnish
Step-by-Step Instructions
Follow these steps for the perfect skillet:
- Cook the Beef: In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain excess fat if necessary.
- Add Aromatics: Stir in onions and garlic, cooking until fragrant (about 2 minutes).
- Build Flavor: Add chili powder, cumin, paprika, salt, and pepper. Toast spices for 30 seconds.
- Add Veggies: Stir in zucchini, peppers, corn, and beans (if using). Cook for 5–7 minutes until zucchini is tender but not mushy.
- Simmer: Pour in diced tomatoes and let everything cook together for 5 more minutes.
- Finish: Sprinkle with cheese (optional), cover until melted. Garnish with cilantro and a squeeze of lime before serving.
Pro Cooking Tips
- Avoid soggy zucchini: Add it towards the end so it keeps texture.
- Maximize flavor: Toast your spices in oil for 30 seconds before adding veggies.
- Upgrade skillet choice: A cast-iron skillet gives the best browning and flavor.
- Boost protein: Use 90% lean beef for a lighter but protein-rich dish.
Nutrition (Per Serving, Without Cheese)
- Calories: ~280
- Protein: 23g
- Carbs: 10g
- Fiber: 3g
- Fat: 15g
✅ Keto-friendly, gluten-free, and adaptable for Paleo by skipping beans and corn.
Variations & Customizations
- Low-Carb / Keto: Skip corn & beans, load up on zucchini and peppers.
- Family Style: Serve over rice, quinoa, or pasta.
- Cheesy Bake: Transfer to casserole dish, top with cheese, and broil.
- Vegetarian: Swap ground beef for lentils, tofu crumbles, or mushrooms.
- Zucchini Boats: Hollow zucchinis, stuff with filling, bake until tender.
Meal Prep & Storage
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze for up to 2 months; thaw overnight before reheating.
- Reheat: Warm in skillet over medium heat for best texture.
Serving Suggestions
- As tacos with warm tortillas.
- Over cauliflower rice or Mexican rice.
- With a side of guacamole and fresh salsa.
- With tortilla chips as a party dip.
FAQs About Mexican Zucchini & Ground Beef Skillet
1. Can I make this vegetarian?
Yes, swap ground beef for plant-based crumbles, mushrooms, or lentils.
2. How do I prevent watery zucchini?
Cook it briefly or salt zucchini cubes, let them sit for 10 minutes, then pat dry before cooking.
3. Can I use ground turkey or chicken?
Absolutely—ground turkey or chicken works well and makes it even leaner.
4. Is this good for weight loss?
Yes. High protein + low carb + high fiber makes it filling while being calorie-conscious.
5. What cheese works best?
Mexican blend, cheddar, or queso fresco all pair beautifully.
Final Thoughts
The Mexican zucchini and ground beef skillet is more than just a recipe—it’s a nutrient-packed, one-pan solution for busy weeknights. With endless variations, it fits every diet and lifestyle, from keto to family-friendly comfort food. Add this to your weekly rotation, and you’ll never get bored of dinner again.
