Zucchini Mexican Skillet

My family LOVES zucchini. It’s super easy to grow in the garden and a little bit goes a LONG way. But we also love Mexican food. So I got the “brilliant” idea to try to combine the two loves and discovered a YUMMY recipe that we all love!

One thing I LOVE about this recipe is that it can be made in ONE PAN!  YAY for fewer dishes, am I right?!? This recipe is also low carb with a punch of protein. You can customize it to add cheese or leave the cheese off if you so choose.

This meal is perfect for busy weeknights and the leftovers are great the next day for lunch!  My husband and son truly enjoyed this variation of “tacos” and we loved being able to use the veggies fresh from our garden. You can EASILY substitute fresh tomatoes for canned.

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

Zucchini Mexican Skillet

Servings: 4
Serving size: ¼ of the pan
Portion Fix Container count (estimated) : 1 Green, 1 Red, 1 blue (if adding cheese)

Ingredients
– 1 pounds lean ground beef or turkey
– ½ onion, chopped
– 1 bell pepper, diced
– 2 cups sliced zucchini
– 1 tsp chili powder
– 1 can diced tomatoes (no salt added)
– ½ cup water
– salt and pepper to taste
– shredded cheddar cheese (optional)
1 ingredients

Instructions

  1. Spray pan with PAM. Saute onion and pepper for 2-3 minutes.
    2 veggies in pan
  2. Add ground meat and brown until it is cooked through.
    3 add meat
  3. Add remaining ingredients and cook together for 10-15 minutes, until zucchini is tender.
  4. Portion into 4 bowls and top with small amount of cheese (if following Portion Fix, use your blue container to measure).
  5. Serve hot and enjoy!!
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Zucchini Mexican Skillet

  • Servings: 4
  • Difficulty: easy
  • Print

A fun, clean, easy and delicious Mexican skillet meal. Portion Fix Container Count included. 2B Mindset Friendly.


Portion Fix Container count: 1 Green, 1 Red, 1 blue (if adding cheese)

Ingredients

  • 1 pounds lean ground beef or turkey
  • ½ onion, chopped
  • 1 bell pepper, diced
  • 2 cups sliced zucchini
  • 1 tsp chili powder
  • 1 can diced tomatoes (no salt added)
  • ½ cup water
  • salt and pepper to taste
  • shredded cheddar cheese (optional)

Directions

  1. Spray pan with PAM. Saute onion and pepper for 2-3 minutes.
  2. Add ground meat and brown until it is cooked through.
  3. Add remaining ingredients and cook together for 10-15 minutes, until zucchini is tender.
  4. Portion into 4 bowls and top with small amount of cheese (if following Portion Fix, use your blue container to measure).
  5. Serve hot and enjoy!!

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