Fresh zucchini combines pantry staples, lean ground beef and a layer of melty cheese for a last-minute skillet meal that’s also affordable and family friendly.
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 lb. 93% lean ground beef
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 medium zucchini
- 1 (14.5 - oz.) can no-salt-added diced tomatoes
- 1 (15.5 - oz.) can low-sodium red kidney beans, drained and rinsed
- ½ (8 - oz.) pkg. finely shredded Mexican-style cheese blend
- Chopped green onions or cilantro, to garnish
Steps
- In a 12-inch skillet, heat oil over medium-high. Add onion and cook until translucent and beginning to soften, stirring occasionally, 4–5 minutes. Add beef, chili powder and cumin and season with salt and pepper. Cook until browned, breaking up meat with a spatula and stirring frequently, 5–6 minutes.
- Meanwhile, trim and halve each zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Stir zucchini, diced tomatoes and beans into beef mixture. Season with salt and pepper. Cover and cook until zucchini is tender, stirring occasionally, 6–8 minutes.
- Reduce heat to low and top skillet with shredded cheese. Cover and cook until cheese is melted and bubbly, 2–3 minutes. Garnish with green onions or cilantro and serve immediately.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Fresh Magazine September 2026