Zucchini & Beef Skillet

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Step 1

Wash and dry the fresh produce.

Step 2

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 medium bowl.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Step 10

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

Step 11

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