One-Pan Taco Zucchini Skillet

One-Pan Taco Zucchini Skillet is a quick, healthy, and flavor-packed meal that brings all the best taco night vibes—without the tortillas or the mess. It’s made with seasoned ground meat, tender zucchini, and a handful of pantry staples, all cooked together in one skillet. This is one of my favorite go-to recipes when I want something easy, satisfying, and low-carb.

Why You’ll Love This Recipe

I love this recipe because it’s fast, filling, and full of flavor. Everything comes together in one pan, which means fewer dishes and more time to relax after dinner. The zucchini soaks up all the delicious taco seasoning, and I can easily customize it with whatever toppings or extras I’m craving. It’s perfect for meal prep, weeknight dinners, or a healthy twist on taco Tuesday.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef, turkey, or chicken
zucchini, diced
onion, diced
garlic, minced
taco seasoning (store-bought or homemade)
tomato paste or salsa
water or broth
shredded cheese (cheddar, Monterey Jack, or Mexican blend)
olive oil
salt and pepper to taste
optional toppings: sour cream, avocado, chopped cilantro, jalapeños, lime wedges

directions

1. I heat a drizzle of olive oil in a large skillet over medium heat. I add the onion and garlic and cook until softened.

2. I add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked. I season with taco seasoning and stir in tomato paste or salsa.

3. I add the diced zucchini and a splash of water or broth. I stir everything together and cover the skillet to let the zucchini steam and soften, about 5–7 minutes.

4. I remove the lid and cook uncovered for another 2–3 minutes to let the liquid reduce slightly.

5. I sprinkle shredded cheese over the top, cover again, and let it melt for a minute or two.

6. I serve the skillet hot, topped with my favorite taco toppings.

Servings and timing

This recipe makes 4 servings. Prep time is 10 minutes, and cook time is 20 minutes—dinner is ready in about 30 minutes total.

Variations

Sometimes I add black beans or corn for more texture, or mix in bell peppers with the zucchini. I’ve also served this over rice, cauliflower rice, or even tucked into lettuce wraps. For extra heat, I stir in chipotle powder or diced jalapeños during cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts. It also freezes well—I portion it out, freeze, and thaw overnight in the fridge when I need it.

FAQs

Can I make this vegetarian?

Yes, I substitute the meat with black beans, lentils, or a plant-based ground meat alternative. It still turns out delicious.

What kind of cheese works best?

I like cheddar or a shredded Mexican blend. Pepper Jack adds a nice kick if I want a little spice.

Do I need to peel the zucchini?

Nope, I leave the skin on. It holds its shape better and adds extra nutrients and color.

Can I add rice to this skillet?

Yes, cooked rice can be stirred in at the end to make it even heartier. I’ve also used quinoa or cauliflower rice for a lighter option.

Is this dish spicy?

It’s not spicy unless I add heat through toppings or spicy taco seasoning. It’s easy to adjust based on what I like.

Conclusion

One-Pan Taco Zucchini Skillet is a flavorful, fuss-free dinner that brings all the bold flavors of tacos into a lighter, low-carb skillet meal. It’s quick to make, super flexible, and perfect for those nights when I want something healthy and delicious without a lot of work. Whether I serve it with toppings, over rice, or straight from the pan, this dish never disappoints.