Prepare the Salsa Verde:
Boil the tomatoes, tomatillos, and serrano chiles until tender.
Blend them with the garlic cloves and cilantro until smooth. Set aside.
Cook the Ground Beef:
In a large skillet, brown the ground beef in its own fat over medium heat. Season with salt, onion powder, pepper, and additional serrano chiles if desired.
Drain excess fat.
Combine and Simmer:
Add the prepared salsa verde to the skillet with the ground beef.
Stir in the sliced zucchini, water, and chicken bouillon powder.
Simmer on low heat for about 40 minutes, or until the zucchini is tender.
Serve:
Serve the calabacitas con carne molida over Spanish rice or cauliflower rice.
Garnish with fresh cilantro.
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