The most time-consuming part of this recipe is chopping up the zucchini and browning the meat. You might be tempted to do all your food prep on your day off and just store it in the fridge. The only downside to this is that after you cut the zucchini, it doesn't keep very well, and it will start to shrivel up. You can fry your ground beef and store it in the fridge for up to 3 days. Then, when you are ready to make dinner, just chop your zucchini and add it to the skillet with the Mexican ground beef mixture.