One-Pan Taco Zucchini Skillet

Table of Contents

This One-Pan Taco Zucchini Skillet is a quick easy and flavorful meal that’s perfect for busy weeknights. It combines classic taco spices with ground meat tender zucchini black beans and corn for a hearty one-dish dinner. Topped with melted cheese and fresh toppings it’s a low-carb high-protein recipe the whole family will love. Serve it on its own or with tortillas rice or chips for a customizable taco-style feast.

Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

1 tablespoon olive oil

1 pound ground beef turkey or chicken

2 medium zucchinis diced

1/2 onion finely chopped

1 clove garlic minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup corn (fresh frozen or canned)

1/2 cup black beans rinsed and drained

1/2 cup shredded cheddar or Mexican blend cheese

Optional toppings: chopped cilantro avocado salsa sour cream lime wedges

Instructions

Heat olive oil in a large skillet over medium heat. Add the ground meat and cook until browned breaking it up with a spoon.

Add chopped onion and garlic. Cook for 2–3 minutes until softened.

Stir in zucchini and cook for 5–6 minutes until tender but still slightly crisp.

Add chili powder cumin paprika salt and pepper. Mix well to coat everything in the spices.

Stir in corn and black beans. Cook for 2 more minutes to heat through.

Sprinkle cheese on top cover the skillet and let it melt for about 1 minute.

Remove from heat and top with your favorite toppings before serving.

Tips and Variations for One-Pan Taco Zucchini Skillet

Tips

Don’t Overcook the Zucchini: Cook just until tender to avoid it turning mushy.

Use Lean Meat: Ground turkey or lean beef keeps the dish lighter without sacrificing flavor.

Season to Taste: Adjust the spice level by adding cayenne pepper or more chili powder if you like it hot.

Prep Ahead: Chop all veggies in advance for a quicker weeknight meal.

Make It Cheesy: Let the cheese melt fully by covering the pan for a minute or two before serving.

Variations

Make It Vegetarian: Skip the meat and add more beans or cooked lentils for a protein boost.

Add Grains: Stir in cooked rice or quinoa for extra heartiness.

Try Different Veggies: Add bell peppers tomatoes spinach or mushrooms based on what you have.

Use Taco Seasoning: Substitute the spices with 1 to 2 tablespoons of taco seasoning for convenience.

Top It Off: Finish with avocado jalapeños chopped green onions or a squeeze of lime juice.

Wrap It Up: Spoon into taco shells or tortillas for a fun taco night twist.

Q&A

Q: Can I make this ahead of time?
A: Yes store it in the fridge for up to 3 days and reheat in a skillet or microwave.

Q: Can I freeze it?
A: Yes but zucchini can release extra water when thawed. Reheat in a pan to evaporate excess moisture.

Q: What can I serve it with?
A: It’s great on its own or with rice tortillas lettuce wraps or tortilla chips.

Nutrition Information (Approximate per serving)

Calories: 300–350

Protein: 20–25g

Carbohydrates: 12–18g

Fat: 15–20g

Fiber: 4–6g

Rich in: Protein fiber vitamins A and C and antioxidants from the veggies

Conclusion

The One-Pan Taco Zucchini Skillet is a flavorful fuss-free dinner that’s easy to whip up and clean up. With juicy ground meat tender zucchini and bold taco spices it’s a well-balanced meal that doesn’t compromise on taste. Whether you’re eating low-carb or just need a quick weeknight fix this skillet is a delicious go-to that you can customize to suit your cravings.perfect for a quick and tasty dinner.