Description
This One-Pan Taco Zucchini Skillet is a quick, healthy, and low-carb dinner packed with bold taco flavor, ground meat, fresh zucchini, and melty cheese—all made in one skillet. It’s the perfect 30-minute meal for busy weeknights, meal prep, or a lighter twist on taco night.
Ingredients
- Olive oil
- 1 lb ground beef, turkey, or chicken
- 2–3 zucchini, diced
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 2 tablespoons taco seasoning (store-bought or homemade)
- 2 tablespoons tomato paste or 1/4 cup salsa
- 1/4 cup water or broth
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salt and pepper to taste
- Optional toppings:
- Sour cream
- Avocado
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and cook until softened.
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Add ground meat to the skillet. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
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Stir in taco seasoning and tomato paste or salsa. Mix until the meat is well coated.
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Add diced zucchini and pour in water or broth. Stir to combine, cover the skillet, and let steam for 5–7 minutes until the zucchini is tender.
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Remove the lid and cook for another 2–3 minutes to reduce the liquid.
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Sprinkle cheese over the top. Cover briefly to melt the cheese.
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Serve hot with your favorite toppings.
Notes
- Add black beans, corn, or bell peppers for extra texture.
- Serve over rice, cauliflower rice, or in lettuce wraps.
- For a spicy version, add jalapeños or chipotle powder.
- Can be made vegetarian using black beans or plant-based ground meat.
