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Zucchini and Ground Beef Skillet Recipe

This Zucchini and Ground Beef Skillet recipe is a fantastic, low-carb recipe that comes together in under 20 minutes.

It has become one of our favorite, easy to make, weeknight dinners. And because the recipe is extremely versatile, every family member is happy at dinner time.

zucchini ground beef skillet
Zucchini and Ground Beef Skillet served over cauliflower rice for a delicious, easy to make, low-carb meal.

Although I prefer to eat the recipe as a stand-alone meal, my husband prefers to serve it over white rice. And the kids top their portion with shredded cheddar cheese and a dollop or two of sour cream.

It is so good that I have to admit, I will eat the leftovers for breakfast! It is a delicious way to start my day without having to think about what to cook first thing in the morning.

And now, with all of the fresh zucchini coming out of the garden, I thought it was a great time to share the recipe.

Check out our Zucchini Bread recipe as well!

Zucchini and Ground Beef Skillet Recipe

Start by browning your ground beef, onions, and garlic. We prefer to use lean ground beef so that we don’t have to drain the grease after it cooks.

beef and onions
If you use lean ground beef, or ground turkey or chicken, there is no need to drain the grease after it has been cooked.

And yes, by all means you can use ground turkey, chicken or even sausage if you prefer.

Once the ground beef mixture is cooked through, add one cup of salsa and a teaspoon of cumin to the skillet. We use our favorite homemade salsa whenever we have it on hand.

Stir and allow the mixture to cook down and evaporate some of the liquid. Depending if you like a little heat in your food, you can add in a little cayenne pepper as well.

salsa and beef
Next, add the salsa and cumin to the ground beef mixture and let it cook down for a few minutes.

Cutting Your Zucchini

While the mixture is cooking down, cut your zucchini into 1/4 inch chunks. This size is perfect as it will allow the zucchini to cook quickly but not turn out too mushy.

We typically slice our zucchini in half and then slice each piece in half again. Then we will slice our zucchini in bite size pieces.

Now add the zucchini slices into the ground beef and salsa mixture and stir. Continue to cook until the zucchini is tender, but not too soft.

zucchini and ground beef casserole
Be sure to cut your zucchini into 1/4 inch slices so that it cooks until tender, but doesn’t get too mushy.

If you want to add shredded cheddar cheese to the top do so now and cover the skillet until it melts.

Now you can serve it as a low-carb stand alone dish or serve over rice, cauliflower rice, or even pasta!

cheddar cheese on zucchini ground beef skillet
You can even add a little shredded sharp cheddar cheese on top!
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Zucchini and Ground Beef Skillet Recipe

zucchini ground beef skillet

A delicious low-carb recipe made in under 20 minutes!


  • 1 medium zucchini, cut in 1/4-inch chunks
  • 1 lb lean ground beef, or ground chicken
  • 1/2 medium onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • shredded cheddar cheese , optional


  1. Brown ground beef with chopped onions, chopped garlic, salt and pepper until no longer pink. Drain if desired.
  2. Add jarred salsa and cumin. Simmer over medium-low heat for 5 minutes until flavors blend.
  3. Add the zucchini and continue to cook for 5-10 minutes until the zucchini is tender, but not too soft.
  4. Sprinkle cheese on top and cover to melt. (optional)
  5. Serve as stand alone main dish or over rice, cauliflower rice, or over pasta.


Recipe provided by Make Your Meals

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g
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