====== Tex-Mex Zucchini Skillet ======
{{tag>Recipe GroundMeat LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Ground Chicken |
|  2  | ea | Zucchini (400 g) |
|  1  | med | Red onion (200 g whole) |
|  2  | tbsp | Spices (chili powder, onion powder, granulated garlic, smoked paprika, oregano, cayenne) |
|  ⅓  | cup | Canned diced green chilis |
|  ½  | cup | Canned diced tomatoes |
|  1  | cup | Grape tomatoes (110 g) |
|  ½  | cup | Pepitas (30 g) |
|  1  | ea | Lime |

  - Prep
    - Drain ground meat
    - Cut zucchini into bite sized chunks
    - Cut onion into bite sized chunks.  Take ¼ cup and dice down to ¼ inch pieces for garnish.
    - Cut tomatoes in half
    - Cut lime in half
  - Cook
    - Brown meat in a hot oiled pan for 2 to 3 minutes
    - Add Zucchini, onion and spices and cook for 3 to 6 minutes, until the zucchini begins to soften
    - Add chilis, tomatoes, and ½ cup of water.  Simmer until zucchini is soft (3 to 6 minutes)
    - Dish up and top with reserved onion, grape tomatoes, pepitas.  Juice the lime over each plate.