Recipe: Southwest Zucchini Noodles and Ground Beef

It’s time to let your ground beef see more than Taco Tuesday. This fresh, low carb dish is simple and quick — taking only 25 minutes total. This Mexican-inspired dish might be an unexpected use of zucchini noodles, but you will be pleasantly surprised when you try that first bite filled with melted cheese, fresh zoodles and chili-flavored ground beef.


Southwest Zucchini Noodles and Ground Beef

Original # of Servings: 1

Total Time: 25 minutes

Active Time: 25 minutes


  • zucchini – 1/2
  • ground beef – 4 ounce
  • shredded monterey jack cheese – 4 tablespoon
  • chili powder – 1/4 teaspoon
  • cumin – 1/4 teaspoon
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • roma tomato – 1/2
  • extra virgin olive oil – 3/8 teaspoon
  • yellow onion – 1/8
  • garlic – 1/4 teaspoon


  1. Spiralize zucchini and set on paper towels to dry.
  2. Heat a saute pan over medium high heat and add olive oil.
  3. Add crumbled ground beef and season with salt, pepper, cumin, and chili powder.
  4. Add in diced onion, minced garlic, and chopped tomatoes.
  5. Serve over zucchini noodles topped with cheese.

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