Zucchini & Beef Skillet.

  • 1 small bunch
    cilantro
  • 4 cloves
    garlic
  • 1 ½ lb
    lean ground beef
  • 1 medium
    yellow onion
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 medium zucchini squash
    ½ small bunch cilantro
  • 2
    Trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into ¼-inch-thick half-rounds at an angle. Transfer to a large bowl.
  • 3
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces. Add to the bowl with the zucchini.
    1 medium yellow onion
  • 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.
    4 cloves garlic
  • 5
    Add coconut oil to a nonstick skillet and preheat over medium-high heat.
    1 tbsp virgin coconut oil
  • 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.
    1 ½ lb lean ground beef
  • 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.
  • 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.
  • 9
    Add chili powder, cumin, salt, and pepper to the skillet; stir to combine.
    2 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 10
    Return the ground beef to the skillet and add in about ¾ of the cilantro (save the rest for garnishing); stir to combine.
  • 11
    Divide the meal between plates and garnish with the remaining cilantro. Enjoy!