Description
This One-Pan Taco Zucchini Skillet is a delicious and easy-to-make meal that is perfect for a quick weeknight dinner. Packed with flavors and wholesome ingredients, this dish is sure to become a family favorite.
Ingredients
Ground Beef or Ground Turkey:
1 lb
Zucchinis, diced:
2 medium
Red Bell Pepper, chopped:
1/2 cup
Onion, diced:
1/2 cup
Olive Oil:
1 tablespoon
Garlic, minced:
2 cloves
Taco Seasoning:
1 tablespoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Canned Black Beans, rinsed and drained:
1/2 cup
Canned Corn, drained:
1/2 cup
Shredded Cheddar or Mexican Blend Cheese:
3/4 cup
Cilantro, chopped (optional):
2 tablespoons
Lime Wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook for 2–3 minutes until slightly softened.
- Add the garlic and ground beef, breaking it up as it browns. Cook until the meat is no longer pink, then drain any excess fat.
- Stir in the taco seasoning, salt, pepper, diced zucchini, black beans, and corn. Cook for 5–7 minutes until the zucchini is tender but not mushy.
- Sprinkle shredded cheese evenly over the top, cover the skillet, and reduce heat to low. Cook for 2–3 minutes until the cheese is melted.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
- Serve over rice, with tortilla chips, or wrapped in warm tortillas for a hearty meal.
- For a low-carb option, enjoy it as-is or topped with avocado or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
