One-Pan Taco Zucchini Skillet Recipe

This one-pan taco zucchini skillet is a quick, flavorful, and healthy dish that brings all the deliciousness of tacos without the extra mess. It’s loaded with seasoned ground beef, fresh zucchini, tomatoes, and melty cheese, making it a satisfying low-carb dinner I can throw together in under 30 minutes. It’s perfect for busy weeknights or when I want something hearty without turning on the oven.

Why You’ll Love This Recipe

I love this recipe because it’s easy, fast, and requires minimal cleanup. It all cooks in one skillet, which means fewer dishes to wash. It’s also packed with flavor from taco seasoning and gets a healthy boost from fresh vegetables. I can serve it as is for a low-carb option, spoon it over rice, or stuff it into tortillas for a more traditional taco feel. Plus, it’s endlessly customizable based on what I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or ground turkey)

• Zucchini

• Onion

• Garlic

• Diced tomatoes (canned or fresh)

• Taco seasoning

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Olive oil

• Salt and pepper

• Fresh cilantro or green onions for garnish (optional)

directions

1. I heat olive oil in a large skillet over medium heat.

2. I add the ground beef and cook it until browned, breaking it apart as it cooks.

3. Once the meat is fully cooked, I drain any excess grease if needed.

4. I add the chopped onion and garlic, sautéing for 2–3 minutes until fragrant.

5. I stir in the diced zucchini and let it cook for about 5–7 minutes, until just tender.

6. I mix in the diced tomatoes and taco seasoning, then simmer everything together for 3–5 minutes so the flavors can meld.

7. I sprinkle the shredded cheese on top, cover the skillet, and let it melt for a few minutes.

8. I garnish with fresh herbs if I have them, then serve it straight from the pan.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, making it a 30-minute meal from start to finish.

Variations

• I sometimes use ground turkey or chicken instead of beef for a lighter version.

• For extra veggies, I throw in corn, bell peppers, or black beans.

• I’ve made it spicy by adding jalapeños or using hot taco seasoning.

• When I want it extra cheesy, I add cream cheese or a drizzle of queso before serving.

• I turn it into a burrito bowl by serving it over cauliflower rice or brown rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in 1-minute bursts until hot. It also freezes well—just let it cool completely, portion it into containers, and freeze for up to 2 months.

FAQs

Can I make this dish vegetarian?

Yes, I’ve made it vegetarian by using black beans or plant-based meat alternatives instead of ground beef.

Does the zucchini get mushy?

Not if I don’t overcook it. I sauté it until it’s just tender but still has a bit of bite. That keeps the texture nice and fresh.

What kind of cheese works best?

I usually use shredded cheddar or a Mexican cheese blend. Any melty cheese will do—Monterey Jack, pepper jack, or even mozzarella works great.

Can I double the recipe?

Absolutely. I just use a large enough skillet or a Dutch oven so everything fits, and I cook the beef in batches if needed.

Is this dish kid-friendly?

Yes! The taco flavors are familiar, and the zucchini blends right in with the rest of the ingredients. I’ve found even picky eaters enjoy it, especially with a little cheese on top.

Conclusion

This one-pan taco zucchini skillet has become one of my go-to weeknight meals. It’s simple, tasty, and comforting, all while being loaded with fresh ingredients. Whether I’m trying to eat low-carb, use up extra zucchini, or just want a fast dinner, this recipe always hits the spot.