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One-Pan Taco Zucchini Skillet

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This One-Pan Taco Zucchini Skillet is a quick and wholesome weeknight dinner loaded with fresh veggies, seasoned ground beef, and melty cheddar cheese. It’s low-carb, full of flavor, and comes together in under 30 minutes—plus, only one pan to clean!

Ingredients

One pound of ground beef
One small onion, diced
Two cloves of garlic, minced
Two medium zucchinis, diced
One bell pepper, diced
One 14.5 oz can of diced tomatoes, drained
One 8 oz can of tomato sauce
One tablespoon of taco seasoning
Half a teaspoon of salt
Half a teaspoon of black pepper
Half a cup of shredded cheddar cheese
One-quarter cup of chopped fresh cilantro (optional)
One avocado, sliced (optional)

Instructions

  • In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed.

  • Add the diced onion and garlic to the skillet and cook for 2–3 minutes until fragrant.

  • Stir in the diced zucchini and bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

  • Add the diced tomatoes, tomato sauce, taco seasoning, salt, and pepper. Stir well to combine.

  • Let the mixture simmer for 5–7 minutes until the vegetables are fully cooked and flavors have melded.

  • Sprinkle shredded cheddar cheese over the top, cover, and let it melt for about 2 minutes.

 

  • Garnish with chopped cilantro and sliced avocado, if using. Serve warm.

Notes

You can swap ground beef with ground turkey or chicken for a lighter version. For extra spice, add a diced jalapeño or a pinch of cayenne pepper when sautéing the vegetables.

Nutrition

Find it online: https://deliceflash.com/one-pan-taco-zucchini-skillet/