Sizzled Ground Beef and Zucchini with Lime
Ingredients
- 1 poundground beef
- 1½ poundzucchini
- 1yellow onion
- 4 clovesgarlic
- 1lime
- ·fresh cilantro
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Slice 1.5 pounds zucchini into 1/4-inch half-moons.
- 04
Roughly chop a handful of fresh cilantro for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until browned and no pink remains. Drain off excess fat if needed. Season with 1/2 teaspoon salt and a pinch of black pepper. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Add the diced onion and cook for 3 minutes, stirring often, until softened and fragrant.
- 03
Add the minced garlic and cumin, stir constantly for 30 seconds until blooming.
- 04
Add the sliced zucchini and 1/4 teaspoon red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until the zucchini is tender and lightly browned at the edges.
- 05
Return the beef to the skillet and toss everything together. Squeeze the lime juice over the top, add a pinch of black pepper, and taste. Adjust salt as needed.
- 06
Divide into bowls and top with fresh cilantro. Serve immediately.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For smoky depth, swap half the cumin for smoked paprika. A dash of hot sauce drizzled over the finished bowl adds brightness and bite.
Serve over rice, with warm tortillas, or alongside a simple green salad. Leftover beef and zucchini keep well refrigerated for 3 days and reheat easily in a skillet.