Tex-Mex Zucchini

Low carb southwestern style! This beefy Tex-Mex Zucchini recipe requires no side dishes. If your in the Atkins induction phase, use caution. This recipe has 9.2 carbs per serving.

• 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

1. In a large skillet or dutch oven, 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.

2. Using a peeler, peel the zucchini into long strips. In a skillet, cook the zucchini with the butter until soft. Add the lime juice and 1 cup of the cheese. Stir until the cheese is melted.

3. 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.