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Zucchini and ground beef casserole with melted cheese, fresh herbs, and colorful vegetables. Perfect for healthy dinner recipes.

One-Pan Taco Zucchini Skillet

A quick, hearty, and flavorful one-skillet dinner with seasoned ground meat, tender zucchini, tomatoes, and melty cheese. Low-carb, high-protein, and perfect for busy weeknights—serve as-is, with rice, in tortillas, or tucked into crisp lettuce wraps.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Mexican-Inspired
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 tbsp olive oil (use if meat is lean)
  • 2 medium zucchinis, diced
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained (use with green chilies for heat if desired)
  • 1 cup corn kernels (fresh, frozen, or canned), optional
  • 1 cup canned black beans, drained and rinsed, optional
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • salt and black pepper, to taste
  • fresh cilantro, chopped, for garnish (optional)
  • 1 lime, cut into wedges (optional)
  • 1 avocado, sliced, for serving (optional)
  • sour cream or dairy-free alternative, for serving (optional)

Instructions
 

  • Heat a large skillet over medium heat. If using lean meat, add olive oil to lightly coat the pan.
  • Add the ground beef or turkey. Cook, breaking it up with a spatula, until browned and cooked through. Drain excess fat if needed.
  • Stir in the chopped onion and cook 2–3 minutes until slightly softened. Add minced garlic and cook 30–60 seconds until fragrant.
  • Sprinkle taco seasoning over the meat and aromatics. Stir and let it bloom for 30–60 seconds so the spices become fragrant.
  • Add diced zucchini and toss to coat in the seasoned mixture. Cook uncovered 2–3 minutes to get light color on the zucchini.
  • Add the diced tomatoes (drained). If using, add corn and black beans. Stir to combine.
  • Cover and simmer on medium for 5–7 minutes, stirring once or twice, until zucchini is tender but not mushy. If the mixture looks too wet, uncover and simmer 1–2 minutes to reduce.
  • Reduce heat to low. Sprinkle shredded cheese evenly over the top, cover, and let melt for 1–2 minutes.
  • Season to taste with salt and pepper. Finish with chopped cilantro and a squeeze of lime. Serve hot with avocado and sour cream if desired.

Nutrition

Serving: 1.5cupsCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 7gSodium: 520mgFiber: 5gSugar: 6g
Keyword High Protein, Low-Carb, Meal Prep, One Pan, Quick Weeknight Dinner, Taco Zucchini Skillet
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