Begin by browning the ground beef in a large skillet over medium-high heat. When the ground beef is cooked, drain it in a colander over a large bowl and discard the excess moisture in the bin when it's cool (see note 2).

While the brown ground beef is draining, in the same pan add the diced onion and green bell pepper, and sauté them for a couple of minutes, stirring with a wooden spoon occasionally, until they begin to soften.

Now add in the spices: allspice, cumin, sweet paprika, salt and ground black pepper and sauté them for a minute until fragrant.

Add in the garlic and allow it to soften for 2 minutes.

Mix in the zucchini and tomato puree, followed by the drained brown ground beef. Mix it together well.

Now add the can of diced tomatoes or tomato sauce to the ground beef mixture, followed by the brown sugar substitute and mix well. You can add more brown sugar to taste at the end if you like it sweeter.

Finally, add the vinegar, cover the pan with a lid, and simmer over medium heat for 15 minutes, until the zucchini is soft and the juices are abundant (i.e. it’s sloppy!).

Adjust the seasoning and sweetness, and add a dash or two of keto-friendly hot sauce if desired. Serve in a keto bun, lettuce wraps, over keto biscuits, or as it is with a sprinkle of cheddar cheese.