Zucchini & Beef Skillet

Directions

1. Rinse and dry all fresh produce, then prep the cilantro separate from the stems.
2. Trim and discard ends of the zucchini, slice into thin half-rounds at an angle, and place in a medium bowl.
3. Dice the half onion into small pieces and add to the bowl with the zucchini.
4. Peel and mince the garlic, then add it to the bowl with the vegetables.
5. Heat a nonstick skillet and melt a bit of coconut oil over medium-high heat.
6. Add the ground beef to the skillet, breaking it apart as it cooks until browned and crumbly, about 3–4 minutes; transfer to a bowl but keep the pan with some juices.
7. To the same skillet, cook the zucchini, onion, and garlic, stirring often, until the vegetables are tender and lightly browned, about 4–6 minutes.
8. Gently tear or chop the cilantro leaves, discarding the stems, and set aside.
9. Sprinkle chili powder, cumin, salt, and pepper into the skillet; stir to distribute the spices.
10. Return the beef to the skillet and mix in about three quarters of the cilantro; toss to combine.
11. Divide onto plates and scatter the remaining cilantro over the top before serving.