This recipe for Mexican Zucchini and Beef Skillet is a little different than I might normally choose, but during the summer it seems like someone always has zucchini to give away. When that happens, I know there's always zucchini bread that can be made, but sometimes I want to try something new.This turned out to be a good risk. It was easy to make, and the zucchini was a great balance to the richer flavor of the ground beef. I chose to use a combination of diced tomatoes and salsa verde as a replacement for the tomatoes with chilis since I already had both items at home. I kept my zucchini cuts a little bigger to ward against mushiness. As a child I did not like zucchini, but I think it had more to do with the fact that it was mushy than the actually flavor.
As is, this recipe is a low carb dish. We don't eat a low carb diet, but enjoyed it very much. We put a sprinkle of cheese, a small dollop of sour cream, and a few crushed corn chips, just to make it more taco like.
In support of our non-low carb diet, I also made these Potato Chip Cookies. I used kettle cooked potato chips, as we don't like them as well for eating, but happened to have some in the cupboard. I don't recommend the hand mixing. It's a lot of dough, and it seems like a spoon would work just fine.
We all LOVED these cookies. Couldn't stop eating them. I don't know if it was the saltiness or what, but they were awesome.
All in all, two winners in the same day, and a Monday to boot. I'm holding out hope for a good week!
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