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One-Pan Taco Zucchini Skillet

A cheesy, flavorful one-pan skillet loaded with zucchini, ground beef, and taco spices. Quick, hearty, and family-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey
  • 2 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
  • 1 tbsp olive oil
  • fresh cilantro for garnish
  • salt and pepper to taste

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
  3. Stir in onion and bell pepper, cooking for 3–4 minutes until softened.
  4. Add diced zucchini and cook 5 minutes until tender but not mushy.
  5. Sprinkle taco seasoning, stirring to coat everything evenly.
  6. Add drained diced tomatoes and let simmer for 3–4 minutes.
  7. Reduce heat to low, sprinkle shredded cheese, cover until melted.
  8. Garnish with cilantro and diced avocado before serving.

Notes

Serve with rice, tortillas, or chips for variety. For a low-carb option, enjoy as a bowl.