Zucchini & Beef Skillet

[Sincerely-Food-Chef]

Ingredients

• 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, ground
• salt
• virgin coconut oil

Instructions

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!