Zucchini Beef Skillet Paleo (Print-Friendly Format)
Savory one-pan dish with beef, zucchini, salsa, and fresh cilantro. Quick prep for a flavorful weeknight meal.
# Required Ingredients:
→ Main Ingredients
01 -
450 g lean ground beef, thawed
02 -
2 g salt (1/2 teaspoon)
03 -
1 g black pepper (1/4 teaspoon)
04 -
6 g dehydrated minced onion (2 tablespoons) or 30 g freeze dried chopped onion (1/4 cup) or 1/2 medium fresh onion, chopped
05 -
5 g jarred minced garlic (1 teaspoon) or 2 garlic cloves, chopped
06 -
240 ml chunky salsa, medium heat
07 -
2 g ground cumin (1 teaspoon)
08 -
320 g medium zucchini, sliced into half circles (approximately 3-4 small zucchini)
→ Finish
09 -
Chopped fresh cilantro, to taste
# How to Make It:
01 -
Combine ground beef, salt, pepper, onion, and garlic in a large skillet over medium-high heat. Stir frequently and cook for 5 to 8 minutes, until beef is uniformly browned.
02 -
Add salsa and ground cumin to the skillet. Reduce the heat to low, cover, and simmer for 10 minutes to blend flavors.
03 -
Fold in the sliced zucchini. Re-cover and continue simmering for 5 to 10 minutes until zucchini is just tender but not mushy.
04 -
Garnish with freshly chopped cilantro immediately before serving.
# Additional Information:
01 -
Using pre-chopped or dehydrated onions and pre-minced garlic can reduce preparation time. For optimal texture, avoid overcooking the zucchini.