Mexican Ground Beef and Zucchini Skillet

Grate the zucchini and carrots using a box grater or use the grating attachment on a food processor. Finely chop the onion, garlic, and cabbage.
Heat the oil in a large skillet over medium-high heat. I recommend using a 12-inch nonstick skillet with a deep lip. You can also use a large thick-bottomed pot such as a Dutch oven.
Add the onion and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes.
Stir in the chopped bell pepper and garlic and continue cooking for another 2 to 3 minutes.
Scoot the vegetables off to the side of the skillet and place the ground beef on the hot surface. Use a rubber spatula or a wooden spoon to break the meat into smaller chunks as it’s browning. Stir in the chili powder and sea salt. Continue cooking and chopping the meat until it is entirely cooked through, about 3 to 4 minutes. If you'd like, pour out the excess grease for less fat (I leave mine in).
Add the grated zucchini, carrot, and cabbage to the skillet and stir well. Stir in the tomato sauce and bring the mixture to a full boil. Cook, stirring occasionally, until everything is heated through and the vegetables reach your desired level of doneness, about 3 to 5 minutes. I like leaving the vegetables al dente so I only cook them for a few minutes after adding them to the skillet, until all the food is piping hot.
Serve in bowls with your favorite toppings like avocado, sour cream (or Greek yogurt), grated cheese, chips, and salsa.