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One-Pan Taco Zucchini Skillet

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A vibrant, one-pan taco zucchini skillet packed with bold Tex-Mex flavors, tender zucchini, juicy meat, and melty cheese—perfect for a quick, healthy, and satisfying dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 3 medium zucchinis, chopped into half-moons
  • 1 bell pepper, chopped
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and onion, sauté until translucent. Add ground meat and cook until browned, breaking it apart with a spoon.
  3. Drain any excess fat and return the meat to the skillet. Stir in tomato paste and diced tomatoes.
  4. Add zucchini and bell pepper. Season with chili powder, cumin, paprika, salt, and pepper.
  5. Stir well, cover, and simmer for 10–12 minutes until zucchini is just tender.
  6. Sprinkle cheese evenly across the top. Cover again for 2–3 minutes until melted.
  7. Garnish with fresh cilantro and serve warm.

Notes

  • Use fresh grated cheese for better melting.
  • Don’t overcook zucchini to avoid mushiness.
  • Add jalapeños for extra heat.
  • Serve in lettuce wraps or over rice for variety.

Nutrition

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