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Food / Ketogenic / Vegan Recipes

MEXICAN ZUCCHINI

This easy Mexican Zucchini is made in one skillet and is sure to be a family favorite. You will love your favorite taco ingredients mixed with light zucchini noodles creating a low-carb, filling meal.
This easy Mexican Zucchini is made in one skillet and is sure to be a family favorite. You will love your favorite taco ingredients mixed with light zucchini noodles creating a low-carb, #beef #zucchini
INGREDIENTS
FOR THE BEEF AND ZUCCHINI NOODLES

  • 2 Tablespoons olive oil
  • 1 pound ground beef {or ground turkey or chicken}
  • 2 garlic cloves, minced
  • 1/4 of a sweet onion, diced
  • 3 Tablespoons taco seasoning
  • 1/4 cup water
  • 1/2 cup salsa of your choice
  • 2 medium zucchinis, spiralized
  • 1 medium tomato, diced
  • 1 cup cheese, shredded {try sharp or pepper jack cheese}
  • 1/4 cup fresh cilantro, chopped
  • 4 green onions, chopped

INSTRUCTIONS

  • Heat 2 Tablespoons olive oil in a large skillet or pot over medium high heat. Add the garlic and onion to the skillet and sauté for 2 minutes. Add the ground beef and cook until browned and cooked through.
  • Add the taco seasoning and water and simmer until most of the water is absorbed. Stir in the salsa.
  • Add the zucchini noodles to the skillet and heat on low for about 2-3 minutes, or until the noodles are soft.
  • Sprinkle cheese on top of the noodles and beef and let sit until the cheese melts.
  • Top with diced tomatoes, cilantro and green onions and serve warm.