One-Pan Taco Zucchini Skillet
A low-carb, veggie-packed taco skillet that comes together in just 30 minutes. Bursting with bold taco flavors, melty cheese, and nourishing vegetables, this one-pan meal is a weeknight lifesaver.
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Sharp Knife
- Measuring spoons
Ingredients
Base & Protein
- 1 lb ground beef, chicken, or turkey lean
- 1 tbsp olive oil or cooking spray
- 1 yellow onion diced
- 1 bell pepper diced, any color
- salt to taste
Seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Vegetables
- 2 zucchini sliced into quarter moons
- 1 can diced tomatoes with juice
Finishing Touches
- 1 cup shredded cheese cheddar or Monterey Jack
Instructions
- Heat skillet over medium-high heat and lightly coat with oil or cooking spray. Add ground meat, season with salt, and cook for 5–7 minutes until browned. Drain excess fat if needed.
- Add diced onion and bell pepper. Sauté for 3–4 minutes until softened.
- Add all spices and seasoning (chili powder, cumin, paprika, oregano, garlic powder, onion powder). Stir to coat and cook for 30 seconds until fragrant.
- Stir in zucchini and cook for 4–5 minutes until slightly tender but not mushy.
- Add diced tomatoes with juice. Stir and let simmer for 3–4 minutes until sauce thickens slightly.
- Taste and adjust seasoning. Reduce heat to low, sprinkle cheese evenly, and cover for 1–2 minutes until melted.
- Serve warm, topped with avocado, sour cream, lime wedges, or over rice if desired.
Notes
For spicier flavor, use tomatoes with green chilis or add a diced jalapeño. Can be made vegetarian with beans or tofu. Use fresh zucchini for best texture.