Zucchini Beef Skillet Paleo Dinner (Print)
Beef, zucchini, and salsa come together for an easy, flavor-packed paleo dinner that cooks all in one pan.
# Ingredients:
→ Main
01 -
450 grams lean ground beef, thawed
02 -
0.5 teaspoon fine salt
03 -
0.25 teaspoon freshly ground black pepper
04 -
2 tablespoons dehydrated minced onion or 40 grams freeze-dried chopped onion (equivalent to 0.5 medium fresh onion, chopped)
05 -
1 teaspoon jarred minced garlic or 2 garlic cloves, finely chopped
06 -
240 milliliters chunky salsa (medium heat recommended)
07 -
1 teaspoon ground cumin
08 -
2 medium zucchini (400 grams total), sliced into half circles
09 -
Fresh cilantro, chopped, to garnish
# Steps:
01 -
Place ground beef, salt, pepper, onion, and garlic into a large skillet over medium-high heat. Cook while stirring for 5 to 8 minutes, until the beef is fully browned and onions are fragrant.
02 -
Incorporate the salsa and ground cumin. Reduce heat to low, cover, and simmer for 10 minutes to meld flavors.
03 -
Fold in the sliced zucchini. Cover the skillet again and simmer for an additional 5 to 10 minutes, until zucchini is just tender but still retains some bite.
04 -
Scatter fresh chopped cilantro over the mixture before serving.
# Notes:
01 -
Using fresh onions and garlic will enhance the flavor but increase preparation time. For quicker assembly, select dehydrated or freeze-dried alternatives.