Low Carb Mexican Beef and Zucchini Skillet



1 medium zucchini, sliced and quartered
1 1/2 pounds lean ground beef
2 garlic cloves, minced
1/2 can Rotel (tomatoes with green chilies)
1 tsp chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder


  1. Brown ground beef with minced garlic, salt, and pepper.
  2. Cook over medium heat until meat is browned.  Drain fat.
  3. Add tomatoes, remaining spices and zucchini. Cover and simmer on low heat for another 10 minutes until zucchini is cooked, but still firm.

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