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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.