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Zucchini and Ground Beef Skillet Zucchini and Ground Beef Skillet. This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice.

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Ingredients requirements Zucchini with Ground Beef:

1. Prepare 1 - zucchini (big)
2. Need 1/5 TSP for Butter
3. Prepare Oil 2 TBp
4. Need 1/2 of Onion
5. Provide 100 g for ground beef
6. Get of Black pepper & salt
7. Get 100 ml hot water

Zucchini Tomato Casserole with Ground Beef is a simple summer garden vegetable bake that is light and fresh without a heavy sauce to weigh you down. Our version features zucchini, onion, corn and tomatoes, but yours can be individualized to your own personal taste. Heat olive oil in a large pan over medium-high heat. Brown ground beef with chopped onions, chopped garlic, salt and pepper.

Zucchini with Ground Beef start cooking:

1. Wash the zucchini, cut it into medium pieces (thickness 2-3 cm)
2. Heat the oil (medium heat) in a pressure coocker, add the zucchini. When it starts turning yellow add butter 1/4 tbs. When it starts getting brown & dries out add the water. Close the pressure coocker. Cook 15-20minutes (when it starts whistling turn the heat to low)
3. Chop the onion into very small pieces, mix with ground beef, salt and black pepper.
4. Preheat 2 tbp of oil in a pan, put the beef mixture. When it dries out add 1 to 2 tbs of water, flip to coock the other side
5. When it dries out add some butter and 1 to 2 tbs of water and bring to a boil.
6. Pour the sauce over the zucchini and serve with the ground beef. Add some fresh chopped tomatoes to add some fresh taste.

In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. While the rice and ground beef are cooking, you will grate the zucchini and press the excess moisture out of it with a paper towel. It's okay if it's still a bit damp. You just don't want it soggy.

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