Zucchini & Ground Beef Skillet

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Zucchini & Ground Beef Skillet

Course: Dinner
Keyword: beef, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Servings: 6
Calories: 313kcal


  • 2 lbs Extra Lean Ground Beef
  • 3 Garlic (cloves, minced)
  • Sea Salt & Black Pepper (to taste)
  • 3 1/2 cups Diced Tomatoes (with juices)
  • 2 Zucchini (medium, chopped)
  • 2 1/2 tsps Cumin
  • 3/4 tsp Onion Powder


  • 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.
  • 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.
  • More Flavor

    Add chili powder and/or green chilis.
  • Additional Toppings

    Add red pepper flakes.


Serving: 6g | Calories: 313kcal | Carbohydrates: 8g | Protein: 32g | Fat: 16g | Cholesterol: 98mg | Sodium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 5mg

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