Ground Beef with Zucchini and Poblano Peppers

Ground Beef with Zucchini and Poblano Peppers Sauté - Creating recipes from various things growing in the garden is one of my favorite things to do. It's like playing Chopped at home, minus the hard to cook meats and ingredients most people have never heard of. Right now, it's full of peppers and zucchini.

You don't have to have a garden to make it though, any farmers market or grocery store will have everything you need. The vegetables all pair together well and the cotija cheese gives it a salty, umami flavor. It's a perfect summer dish.

How to cook Ground Beef with Zucchini and Poblano Peppers (Step by Step)

• 1 pound ground beef
• 2 medium sized poblano peppers, diced
• 2-3 zucchini, depending on size, diced
• ¼ bunch cilantro
• 1 shallot, diced
• 2 teaspoon garlic powder
• 2 teaspoon dried minced onion
• 2 teaspoon salt
• ½ teaspoon pepper
• 2 tbsp. avocado oil
• ½ cup of cotija cheese

Dice all of your vegetables. I had forgotten zucchini tucked away in my garden, which is why I am only using 1. Push the vegetables aside and make your meat.

Drizzle 1 tablespoon of oil in a large pan and heat up. Place the ground beef, garlic, minced onion and 1 teaspoon salt in the pan. Cook until the meat is brown and getting slightly crispy. It will add texture to the dish.

Spoon out the meat onto a plate and set aside. Add the remaining tablespoon of oil to the pan and bring to medium heat. Add the poblanos, zucchini and shallot. Season with remaining teaspoon of salt and pepper. Sauté 8-10 minutes, or until vegetables are soft but not mushy. Stir in cilantro and ground beef.

When you serve each plate, top with a sprinkle (approximately 2 tablespoons) cotija cheese.

Storage & Reheating

Storage:
Store leftover ground beef with zucchini and poblano peppers in an airtight container in the refrigerator for up to 3-4 days. Let the dish cool completely before storing.

Freezing:
This dish can be frozen, but keep in mind that zucchini may soften slightly once thawed. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop (best): Reheat in a skillet over medium heat until warmed through. Add a small splash of water or oil if needed to prevent sticking.
• Microwave: Reheat in 30-second intervals, stirring in between, until hot.
  If possible, add cotija cheese after reheating for the best texture.

FAQ

Can I use a different type of ground meat?
Yes! Ground turkey, ground chicken, or even ground pork will work well in this recipe. Cooking times may vary slightly depending on the fat content.

What can I substitute for poblano peppers?
If you can't find poblanos, green bell peppers or Anaheim peppers are good substitutes. Poblanos are mild, so avoid very spicy peppers unless you want extra heat.

Can I make this dish dairy-free?
Absolutely. Simply omit the cotija cheese or replace it with a dairy-free cheese alternative.

Is this recipe keto-friendly?
Yes, this dish is naturally low-carb and keto-friendly, especially when made with full-fat ground beef and served on its own or with cauliflower rice.

Can I make this ahead of time?
Yes! This is a great make-ahead dish. Cook as directed, store in the fridge, and reheat when ready to serve. It's perfect for meal prep.

Continue to Content

Beef, Zucchini and Poblano Sauté Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This ground beef sauté with zucchini and poblano peppers is an easy, flavorful summer dish inspired by cooking straight from the garden. Savory beef, tender vegetables, fresh cilantro, and salty cotija cheese come together for a quick, satisfying meal that’s naturally low-carb and perfect for weeknights.

Print

Ingredients

• 1 lb ground beef
• 2 medium poblano peppers, diced
• 2–3 zucchini, diced (depending on size)
• 1 shallot, diced
• ¼ bunch cilantro, chopped
• 2 teaspoons garlic powder
• 2 teaspoons dried minced onion
• 2 teaspoons salt, divided
• ½ teaspoon black pepper
• 2 tablespoons avocado oil, divided
• ½ cup cotija cheese, for topping

Instructions

1. Dice all vegetables and set aside.
2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add ground beef, garlic powder, dried minced onion, and 1 teaspoon salt.
3. Cook until the beef is browned and slightly crispy, breaking it up as it cooks. Remove beef from the pan and set aside.
4. Add the remaining 1 tablespoon avocado oil to the skillet and reduce heat to medium.
5. Add poblano peppers, zucchini, and shallot. Season with remaining 1 teaspoon salt and black pepper.
6. Sauté for 8-10 minutes, until vegetables are tender but not mushy.
7. Stir the cooked ground beef back into the pan along with chopped cilantro.
8. Serve warm, topping each portion with cotija cheese.

Notes

• Poblanos are mild peppers, but you can substitute green bell peppers or Anaheim peppers if needed.
• Zucchini releases moisture as it cooks - avoid overcrowding the pan for the best texture.
• For a dairy-free version, simply omit the cotija cheese.
• This dish is great for meal prep and reheats well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
• 
  McCormick Table Ground Black Pepper, 16 oz
• 
  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 36gSaturated Fat: 14gUnsaturated Fat: 22gCholesterol: 133mgSodium: 1636mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 38g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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