One-Pan Taco Zucchini Skillet
There’s something magical about gathering everyone around the kitchen table for a dish that’s hearty, quick, and brimming with flavor. This One-Pan Taco Zucchini Skillet has quickly become one of my favorite weeknight go-tos. Not only does it come together in under 30 minutes, but it’s also packed with fresh vegetables, lean protein, and plenty of cheesy, taco-inspired goodness. It’s one of those recipes that makes you feel good about what you’re serving while still getting all the comfort of a cheesy skillet dinner.
Picture this: it’s a busy weeknight, you’ve had a long day, and the last thing you want to do is juggle multiple pots and pans. Enter this skillet recipe. Everything—yes, everything—comes together in one pan. The zucchini soaks up all the smoky taco seasoning, the ground beef browns beautifully, and the cheese melts into a creamy blanket of deliciousness. Top it all with fresh avocado and cilantro, and you have yourself a meal that feels like taco night in a healthier, fuss-free package.
This skillet is also versatile. You can scoop it into bowls for a low-carb option, spoon it over rice or cauliflower rice, tuck it into tortillas for tacos, or even serve it over tortilla chips for a quick nacho-style dinner. However you enjoy it, I promise it’ll disappear quickly.
Let’s dive into how you can make this flavorful skillet for your family tonight.
Ingredients
- 1 lb ground beef (or ground turkey)
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 packet taco seasoning (or homemade)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 avocado, diced (for topping)
- Fresh cilantro, chopped (for garnish)
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Stir in onion and bell pepper. Cook 3–4 minutes until softened.
- Add diced zucchini and cook for another 5 minutes until tender but not mushy.
- Sprinkle in taco seasoning, stirring well to coat all the vegetables and beef.
- Add the drained diced tomatoes and let everything simmer together for 3–4 minutes.
- Reduce heat to low and sprinkle shredded cheese over the top. Cover until melted.
- Remove from heat, garnish with fresh cilantro and diced avocado. Serve hot.
Why You’ll Love This Dish
- One-pan wonder: Less cleanup, more flavor.
- Healthy yet hearty: Veggie-packed with protein and cheese.
- Family-friendly: Everyone can customize with toppings like sour cream, jalapeños, or salsa.
- Versatile: Serve as tacos, burrito bowls, nachos, or low-carb bowls.
This skillet has become one of those recipes I keep in rotation because it’s both comforting and nourishing. The zucchini makes it feel lighter, while the melted cheese and taco flavors hit all the right notes.
So next time you need a quick dinner idea, pull out your skillet and whip this up—you’ll have dinner on the table in no time, and maybe even a little extra time to relax after the dishes are done.
One-Pan Taco Zucchini Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in onion and bell pepper, cooking for 3–4 minutes until softened.
- Add diced zucchini and cook 5 minutes until tender but not mushy.
- Sprinkle taco seasoning, stirring to coat everything evenly.
- Add drained diced tomatoes and let simmer for 3–4 minutes.
- Reduce heat to low, sprinkle shredded cheese, cover until melted.
- Garnish with cilantro and diced avocado before serving.
