Description
This One-Pan Taco Zucchini Skillet combines seasoned ground beef, tender zucchini, bell peppers, juicy tomatoes, and melted cheese in one easy skillet. Ready in about 30 minutes, it’s a flavorful, family-friendly dinner with minimal cleanup. Finish it with avocado, cilantro, jalapeños, or your favorite taco toppings.
Ingredients
Scale
- Olive oil cooking spray
- 1 1/2 pounds lean ground beef
- 1/2 onion, chopped
- 2 bell peppers, diced
- 2 cups zucchini, diced
- 2 teaspoons chili powder or taco seasoning
- 1 (14.5-ounce) can diced tomatoes, or 1 (10-ounce) can diced tomatoes with green chilies
- 1/4 cup water, if needed
- Salt and black pepper, to taste
- 2/3 cup shredded cheddar or Monterey Jack cheese
Optional Toppings:
- Sliced avocado
- Chopped fresh cilantro
- Sliced jalapeños
- Extra shredded cheese
- Crushed tortilla chips
Instructions
- Lightly coat a large skillet with olive oil cooking spray and heat over medium-high heat.
- Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon or spatula, until browned and cooked through. Drain excess grease if necessary.
- Add the chopped onion and diced bell peppers. Season lightly with salt and black pepper. Sauté for 2–3 minutes, until the onion begins to soften.
- Stir in the chili powder or taco seasoning. Add the diced zucchini and tomatoes and stir until everything is evenly combined.
- Cook for 3–5 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
- If the mixture begins sticking to the skillet, gradually add up to 1/4 cup water as needed.
- Sprinkle the shredded cheddar or Monterey Jack cheese evenly over the skillet. Cover and cook for 1–2 minutes, or until the cheese is completely melted.
- Remove from the heat and serve warm with avocado, cilantro, jalapeños, crushed tortilla chips, extra cheese, or your favorite taco toppings.
Notes
- Don’t overcook the zucchini: Cook it just until tender so it doesn’t become mushy.
- Adjust the heat: Use tomatoes with green chilies or add jalapeños for a spicier skillet.
- Try another protein: Ground turkey or ground chicken can replace the ground beef.
- Water is optional: Only add it if the beef and vegetable mixture begins sticking or looks too dry.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat gently in a skillet over medium-low heat or microwave individual portions until hot.
- Toppings: Keep avocado, cilantro, and tortilla chips separate until serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg