Name: Zucchini & Beef Skillet
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 6 cloves garlic; 1.02 kg lean ground beef; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; chili powder; cumin, ground; salt; virgin coconut oil

Zucchini & Beef SkilletZucchini & Beef Skillet — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

6 cloves garlic

1.02 kg lean ground beef

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

chili powder

cumin, ground

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into 6-mm-thick half-rounds at an angle. Transfer to a large bowl.

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces. Add to the bowl with the zucchini.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the zucchini and onion.

Add coconut oil to a nonstick skillet and preheat over medium-high heat.

Add the ground beef to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer to a bowl, leaving some of the juices in the skillet.

Once the beef has been transferred, add the zucchini, onion, and garlic to the skillet. Cook, stirring frequently, until the vegetables are tender and lightly browned, 4 to 6 minutes.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.

Add chili powder, cumin, salt, and pepper to the skillet; stir to combine.

Return the ground beef to the skillet and add in about ¾ of the cilantro (save the rest for garnishing); stir to combine.

Divide the meal between plates and garnish with the remaining cilantro. Enjoy!

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