Post by barb43 on Jun 5, 2019 4:12:49 GMT
Mexican Zucchini and Beef Skillet
This recipe appears at Low Carb Yum ... lowcarbyum.com/mexican-zucchini-and-beef/
Low Carb and Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 272kcal
Author Lisa | Low Carb Yum
Ingredients:
2 medium zucchini sliced and quartered
1 1/2 pounds ground beef (I used 19 oz 93% Lean Ground Turkey)
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 (I used 1/2 tsp)
1 teaspoon ground cumin
1 teaspoon salt (I used Mrs. Dash Original and sprinkled it on liberally in place of Salt & Black Pepper)
1/2 teaspoon black pepper
1/2 teaspoon onion powder (I chopped a small yellow onion & used it instead of onion powder)
1/4 teaspoon crushed red pepper flakes (I used 1/4 tsp of ground Cayenne Pepper)
Instructions:
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.
My Version:
1. Brown ground turkey with onion, minced garlic, cumin, and Mrs. Dash
2. Add a can of Original Ro-Tel Tomatoes with Green Chilis, No Salt Added. Add a 1/4-cup of Low Sodium Vegetable Broth so the meat & vegetables do not cook dry.
3. Add the quartered zucchini slices. Cook uncovered until the mix returns to boiling, due to the scant amount of vegetable broth included. Add the chili powder and cayenne powder to the broth - stir to dissolve and then stir the meat and vegetables through the broth to be sure it's all flavored the same. Cover and cook about 10-15 minutes, stirring occasionally. I cooked the mixture until the zucchini met with Sweetie's preference for softness. It was not cooked to mush, however, just wasn't 'crunchy'. ;)
4. I whipped up a pot of mashed potatoes to go along with the zucchini beef, which, of course, was not low carb.
Note: The Nutrition Facts for the basic dish (not my changed version) appears at the website listed at the beginning of the recipe. Great photos are there as well.
This recipe appears at Low Carb Yum ... lowcarbyum.com/mexican-zucchini-and-beef/
Low Carb and Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 272kcal
Author Lisa | Low Carb Yum
Ingredients:
2 medium zucchini sliced and quartered
1 1/2 pounds ground beef (I used 19 oz 93% Lean Ground Turkey)
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 (I used 1/2 tsp)
1 teaspoon ground cumin
1 teaspoon salt (I used Mrs. Dash Original and sprinkled it on liberally in place of Salt & Black Pepper)
1/2 teaspoon black pepper
1/2 teaspoon onion powder (I chopped a small yellow onion & used it instead of onion powder)
1/4 teaspoon crushed red pepper flakes (I used 1/4 tsp of ground Cayenne Pepper)
Instructions:
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.
My Version:
1. Brown ground turkey with onion, minced garlic, cumin, and Mrs. Dash
2. Add a can of Original Ro-Tel Tomatoes with Green Chilis, No Salt Added. Add a 1/4-cup of Low Sodium Vegetable Broth so the meat & vegetables do not cook dry.
3. Add the quartered zucchini slices. Cook uncovered until the mix returns to boiling, due to the scant amount of vegetable broth included. Add the chili powder and cayenne powder to the broth - stir to dissolve and then stir the meat and vegetables through the broth to be sure it's all flavored the same. Cover and cook about 10-15 minutes, stirring occasionally. I cooked the mixture until the zucchini met with Sweetie's preference for softness. It was not cooked to mush, however, just wasn't 'crunchy'. ;)
4. I whipped up a pot of mashed potatoes to go along with the zucchini beef, which, of course, was not low carb.
Note: The Nutrition Facts for the basic dish (not my changed version) appears at the website listed at the beginning of the recipe. Great photos are there as well.
