Description
This One-Pan Taco Zucchini Skillet is a flavorful and healthy meal perfect for a quick weeknight dinner. Featuring seasoned ground beef or turkey, tender zucchini, bell peppers, black beans, and corn, all cooked together in a single skillet and topped with melted cheese. This Mexican-inspired dish is easy to prepare, low in carbohydrates, and packed with protein, making it a satisfying and nutritious option.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground beef or ground turkey
- 2 medium zucchinis, diced
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
Seasonings and Others
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Prepare the base vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 3–4 minutes until softened and fragrant.
- Cook the meat: Add the ground beef or turkey to the skillet, breaking it apart with a spoon. Cook for 5–7 minutes until browned and fully cooked through. Drain any excess fat if necessary.
- Add the zucchini and spices: Stir in the diced zucchini along with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Mix in beans and corn: Add the black beans and corn kernels. Stir to combine all ingredients thoroughly and cook for another 2–3 minutes until heated through.
- Finish with cheese: Sprinkle the shredded cheese evenly over the skillet. Cover the skillet with a lid and let it sit for 1–2 minutes until the cheese has melted.
- Garnish and serve: Remove from heat, garnish with chopped cilantro, and serve with lime wedges on the side if desired.
Notes
- To make the dish spicier, add chopped jalapeños or a pinch of red pepper flakes during cooking.
- Serve the skillet as-is or spoon it over cooked rice, quinoa, or inside taco shells for a different twist.
- This recipe is great for meal prep and reheats well for quick lunches or dinners.
