Looking for a quick, hearty meal that checks all the boxes—healthy, flavorful, and easy to clean up? Say hello to your new weeknight favorite: One-Pan Taco Zucchini Skillet! This dish brings all the bold, zesty flavors of your favorite taco night and packs them into a veggie-forward skillet that’s ready in under 30 minutes. Juicy ground beef (or turkey), tender zucchini, and a perfect blend of Tex-Mex spices come together in one sizzling pan—topped off with melted cheese and fresh garnishes. Whether you’re feeding the family or meal-prepping for the week, this recipe makes dinner deliciously simple.
Ingredients:
1 tablespoon olive oil
1 pound ground beef (or ground turkey)
1/2 cup chopped onion
2 cloves garlic, minced
2 medium zucchinis, diced
1 bell pepper (any color), chopped
1 (14.5 oz) can diced tomatoes, drained
1 tablespoon tomato paste
1 tablespoon taco seasoning
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
Fresh cilantro or green onions, chopped (for garnish)
Directions:
Heat the Pan: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.
Cook the Meat: Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if needed.
Add Garlic and Veggies: Stir in the minced garlic, diced zucchini, and chopped bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in Tomatoes & Seasoning: Add the drained diced tomatoes, tomato paste, taco seasoning, salt, and pepper. Stir everything together and let it simmer for 5–7 minutes, allowing the flavors to meld and the zucchini to become tender.
Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet. Cover with a lid and let it cook for another 2–3 minutes until the cheese is melted.
Serve: Garnish with chopped cilantro or green onions. Serve hot, either as-is or with warm tortillas, rice, or tortilla chips on the side.
