🌮 One-Pan Taco Zucchini Skillet
🍽 Description:
This One-Pan Taco Zucchini Skillet is a quick and healthy weeknight meal bursting with Tex-Mex flavor! Made with lean ground beef, fresh zucchini, colorful bell peppers, and bold taco spices, it’s finished off with melty cheddar and creamy avocado for a satisfying, low-carb dinner you can whip up in under 30 minutes. Bonus: Only one pan to clean!
📝 Ingredients:
- 1 lb ground beef (or turkey/chicken for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1 tbsp taco seasoning (store-bought or homemade)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro (optional)
- 1 avocado, sliced, for topping
🍳 Instructions:
- Brown the meat:
In a large skillet over medium heat, add ground beef and onion. Cook until beef is browned and onion is softened, about 5-7 minutes. Drain excess grease if necessary. - Add aromatics:
Stir in minced garlic and cook for 1 minute, until fragrant. - Veggies & seasoning:
Add diced zucchini, bell pepper, taco seasoning, salt, and pepper. Stir well to coat everything in the spices. - Simmer with tomatoes:
Pour in the diced tomatoes and tomato sauce. Mix thoroughly, then cover and let simmer for about 8–10 minutes, until zucchini is tender but not mushy. - Finish with cheese:
Sprinkle cheddar cheese over the top. Cover for 2 minutes or until cheese is melted. - Garnish & serve:
Top with sliced avocado and chopped cilantro, if using. Serve hot!
👩🍳 Tips & Notes:
- Spice it up: Add a chopped jalapeño or a dash of cayenne for heat.
- Low-carb swap: Use cauliflower rice instead of tomato sauce if you want a drier, stir-fry-like texture.
- Make it vegetarian: Sub ground beef with black beans or a plant-based ground meat alternative.
- Cheese options: Try pepper jack or a Mexican blend for more flavor.
🍴 Servings:
Serves 4
(Perfect for a family dinner or meal prep for 2 days!)
🔢 Nutritional Info (Per Serving, Estimated):
- Calories: 320 kcal
- Protein: 24g
- Carbs: 12g
- Fat: 20g
- Fiber: 5g
- Sugar: 6g
- Net Carbs: 7g
(Note: Will vary depending on exact ingredients and cheese used)
🌟 Benefits:
- Low-carb & gluten-free
- High in protein
- Packed with veggies
- Quick clean-up (one pan!)
- Family-friendly & customizable
❓Q & A
Q: Can I make this ahead of time?
A: Yes! This reheats well. Store in an airtight container in the fridge for up to 4 days. Add avocado fresh when serving.
Q: Can I freeze it?
A: You can freeze the cooked beef/veggie mixture (without avocado or cheese) for up to 2 months. Thaw and reheat on the stovetop, then add cheese and toppings fresh.
Q: Is this keto-friendly?
A: Yes! It’s low in carbs and high in healthy fats and protein. Just be mindful of tomato sauce brands with added sugar.
Q: What can I serve this with?
A: It’s great on its own or with cauliflower rice, in lettuce wraps, or even over nachos or baked sweet potatoes for a fun twist.
Would you like a printable version or meal prep variations?