A super healthy way to use up the leftover vegetables in your fridge. See nutrition facts at the end of this recipe.

Zucchini skillet

Easy and healthy way to use all the leftover vegetables in the fridge. Feel free to add more veggies like mushrooms, green beans, corn, and beans.

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Servings: 4

Course: Main Course

Calories: 205

Ingredients Method Notes

Ingredients

  

• 454 gram ground beef lean I use 93/7 from Trader Joes
• 600 gram zucchini
• 120 gram tomato
• 100 gram onion
• 2 clove garlic
• 120 gram green Bell Pepper
• 14 gram jalapeño
• 28 gram Queso Fresco, Queso Blanco, Cotija, Texas Mex, or any other cheese
• 4 gram cilantro
• 1 teaspoon 0.5 Cumin 1 0 0 0 0
• 1 teaspoon Paprika
• 2 teaspoon Oregano
• 2 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt

Method

 

1. Chop veggies, cilantro and mince garlic
2. In a pan over medium heat brown ground beef, onions, and garlic. Towards the end add bell pepper andjalapeños.
3. Add spices, tomatoes, 60 ml water. Let simmer 8 minutes
4. Add zucchini, let cook for 2 min
5. Sprinkle with cheese, cook for another 2 minutes and serve topped with fresh cilantro and red pepper flakes formore heat

Notes

Serve over cauliflower rice, brown rice, noodles, or quinoa.