Introduction:
Looking for a quick and flavorful dinner that doesn’t skimp on comfort or freshness? This One-Pan Taco Zucchini Skillet brings bold taco flavor, hearty ground beef, and tender zucchini together in a single skillet. Perfect for busy weeknights or when you’re craving something satisfying and wholesome with minimal cleanup!
Ingredients:
- 2 medium zucchinis, diced
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 packet taco seasoning
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Shredded cheese, for serving (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is soft and translucent.
- Add the ground beef, breaking it apart as it cooks. Cook for 5-7 minutes until fully browned, then drain excess fat if needed.
- Stir in zucchini, black beans, corn, taco seasoning, and diced tomatoes. Mix everything together.
- Cover and cook for 10 minutes, stirring occasionally, until zucchini is tender and everything is nicely blended.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and top with shredded cheese if you like. Serve warm!
Variation
- Use Ground Turkey or Chicken for a Lighter Option
Swap out the ground beef for ground turkey or chicken to lighten up the dish without sacrificing flavor. Both options soak up the taco seasoning well and offer a leaner protein that’s perfect if you’re watching your fat intake. - Make It Vegetarian-Friendly
Skip the meat altogether and double up on the black beans or add in pinto beans or lentils. This version is still hearty and satisfying, with plenty of plant-based protein and fiber to keep you full. - Add Bell Peppers for Extra Crunch and Color
Dice up red, yellow, or orange bell peppers and toss them in with the zucchini. They add a sweet, crisp contrast that complements the warm spices and gives the dish a beautiful, vibrant appearance.
Cooking Notes
- For extra spice, add chopped jalapeños or a pinch of chili flakes.
- Make it low-carb by omitting the beans and corn.
- Tastes great with a side of tortilla chips or scooped into lettuce wraps!
Serving Suggestions
- Spoon It Over Rice or Cauliflower Rice
Serve the skillet mixture over a bed of fluffy white rice, brown rice, or cauliflower rice for a more filling meal. It helps soak up all those juicy flavors and adds an extra layer of texture. - Serve with Warm Tortillas or Tortilla Chips
Use it as a hearty filling for soft tacos or scoop it up with crunchy tortilla chips for a nacho-style dinner. It’s a fun and customizable way to enjoy the dish—perfect for casual nights or entertaining. - Top with Avocado or Sour Cream
A dollop of sour cream or sliced avocado adds a creamy, cooling contrast to the spiced skillet. These toppings not only add richness but also balance out the acidity from the tomatoes.
Tips
- Cut Zucchini Evenly for Uniform Cooking
Dice the zucchini into similar-sized pieces to ensure even cooking. This helps them become tender at the same time and prevents any pieces from being undercooked or too mushy. - Let It Rest for a Few Minutes Before Serving
Allowing the skillet to rest off the heat for 3–5 minutes helps the flavors meld even more and slightly thickens the mixture as it cools. It also makes serving easier since it won’t be too hot to handle. - Fresh Cilantro Brightens Up the Final Dish
Don’t skip the fresh cilantro at the end it adds a pop of color and a fresh, herby contrast that really brings the whole dish to life. You can also use chopped green onions if cilantro isn’t your thing.
Prep Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving)
Calories: 350 kcal
Protein: 28g
Sodium: 670mg
Frequently Asked Questions
-
Can I make this dish ahead of time?
Yes! This skillet stores well in the fridge for up to 3–4 days. Simply reheat it on the stovetop or in the microwave. The flavors deepen over time, making leftovers just as delicious. -
Can I freeze the leftovers?
You can! Allow the dish to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop or microwave. -
What can I use instead of taco seasoning?
If you’re out of taco seasoning, make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne. This gives you control over the spice and salt levels too. -
How do I keep the zucchini from getting mushy?
Don’t overcook it zucchini cooks quickly and only needs about 10 minutes. Dice it into thicker chunks if you prefer more bite. Cooking uncovered for the last few minutes also helps prevent sogginess.
Conclusion
This One-Pan Taco Zucchini Skillet is a vibrant, hearty, and wholesome dish that’s packed with flavor and comes together in just 30 minutes. Whether you’re feeding a hungry family or meal-prepping for the week, it’s the kind of recipe you’ll come back to again and again. It’s healthy comfort food made easy—and cleanup’s a breeze too. Give it a try and let your skillet do the magic!
Print
One-Pan Taco Zucchini Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Looking for a quick and flavorful dinner that doesn’t skimp on comfort or freshness? This One-Pan Taco Zucchini Skillet brings bold taco flavor, hearty ground beef, and tender zucchini together in a single skillet. Perfect for busy weeknights or when you’re craving something satisfying and wholesome with minimal cleanup!
Ingredients
- 2 medium zucchinis, diced
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 packet taco seasoning
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Shredded cheese, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is soft and translucent.
- Add the ground beef, breaking it apart as it cooks. Cook for 5-7 minutes until fully browned, then drain excess fat if needed.
- Stir in zucchini, black beans, corn, taco seasoning, and diced tomatoes. Mix everything together.
- Cover and cook for 10 minutes, stirring occasionally, until zucchini is tender and everything is nicely blended.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and top with shredded cheese if you like. Serve warm!
Notes
- For extra spice, add chopped jalapeños or a pinch of chili flakes.
- Make it low-carb by omitting the beans and corn.
- Tastes great with a side of tortilla chips or scooped into lettuce wraps!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: zucchini taco skillet, one-pan taco dinner, easy ground beef skillet, healthy taco skillet