Low Carb Vegetable
Tex Mex Zucchini!
This low carb vegetable recipe proves that you can have the best of both worlds. The spicy tex mex combination will help you get your veggie "fix". With lots of zucchini and tomatoes and with the zip of your favorite salsa, low carb has never tasted so good.
Low Carb
Tex Mex Zucchini
Ingredients:
1 pound ground beef
1 1/2 tsp chili powder
salt and pepper to taste
1/2 cup salsa
1 can (14 1/2 ounces) diced tomatoes with the juice
3 zucchini
4 tbsp butter
2 tsp lime juice
1 1/2 cups shredded cheddar cheese
Directions:
- In a large skillet or dutch oven (we recommend this one) , cook beef until browned over medium high heat. Stir in the chili powder, salt and pepper. Add the salsa and simmer over low heat for 10 minutes.
- Using a peeler, peel the zucchini into long strips. In a skillet (we recommend this one) , cook the zucchini with the butter until soft. Add the lime juice and 1 cup of the cheese. Stir until the cheese is melted.
- Divide the zucchini over the dinner plates, put the ground beef mixture on top and sprinkle with the remaining cheese.
Serves 4 with 9.2 carbs per serving. Carb count may vary depending on the brands you use. Make sure to read food labels, especially on the salsa as some can have added sugar.
This low carb recipe comes from The Low Carbohydrate Food Guide, the essential guide to mastering a low carb diet.
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