Cumin-Crusted Ground Beef & Zucchini with Lime
Ingredients
- 1 poundground beef
- 1½ poundzucchini
- 1yellow onion
- 4 clovesgarlic
- 1½ teaspooncumin
- 1 teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 2 tablespoonolive oil
- 2lime
- ·salt
- ·black pepper
- ½ cupfresh cilantro (optional)
Prep
- 01
Cut zucchini into 1/2-inch half-moons.
- 02
Dice 1 yellow onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until browned and no pink remains, about 5–7 minutes. Drain excess fat if needed. Season with salt and pepper.
- 02
Stir in cumin, smoked paprika, and cayenne pepper. Cook for 30 seconds until fragrant.
- 03
Add diced zucchini and diced onion to the skillet. Stir to combine and cook over medium-high heat, stirring occasionally, until zucchini is tender and golden at the edges, about 8–10 minutes.
- 04
Stir in minced garlic and cook for 1 minute.
- 05
Squeeze juice from 2 limes over the skillet and toss. Taste and adjust salt, pepper, and spice as needed.
- 06
Transfer to a serving bowl or plates. Top with fresh cilantro if using. Serve hot.
Spice Tips
For mild heat, use the cayenne as written. For a bolder kick, increase cayenne to 1/2 teaspoon or add a pinch of red pepper flakes. A splash of hot sauce (sriracha or harissa) stirred in at the end adds both heat and complexity.
Serve over rice, couscous, or cauliflower rice. Leftovers reheat well in a skillet the next day and are also great cold as a grain bowl topping.