Thanks so much for being here! I’m truly excited to share this flavor-packed, one-pan wonder with you. This One-Pan Taco Zucchini Skillet is everything you want in a weeknight dinner—simple, satisfying, and brimming with vibrant flavor. We’re talking juicy ground beef, fresh summer veggies, bold taco seasoning, and melty cheddar cheese all in one skillet. And the best part? It’s low-carb, gluten-free, and ready in under 30 minutes!
Whether you’re trying to eat lighter, sneak in more veggies, or just looking for something delicious that doesn’t involve a sink full of dishes, this one’s for you. Want to save more healthy one-pan recipes like this? Don’t forget to subscribe below and get them straight to your inbox!
What Is a Taco Zucchini Skillet?
It’s exactly what it sounds like—a hearty, taco-inspired dish made in a single skillet. It features seasoned ground beef, diced zucchini, bell pepper, tomatoes, and onions, all simmered together and topped with melted cheddar cheese. Finished with fresh cilantro and creamy avocado (optional but so good), this dish delivers all the taco vibes in a lighter, veggie-loaded form.
You get that bold, satisfying taco flavor without the tortillas or the carbs—making it great for anyone following a low-carb, keto, or gluten-free lifestyle.
Why You’ll Love This Recipe
Let me count the ways:
- One pan = easy cleanup
- Packed with veggies like zucchini, bell peppers, and tomatoes
- Cheesy taco goodness in every bite
- Ready in under 30 minutes
- Low-carb & high in protein
- Great as a main dish or taco filling substitute
What Does It Taste Like?
It’s like a deconstructed taco bowl that leans into comfort food territory. The beef is juicy and spiced just right, the veggies are tender yet fresh, and the melted cheddar pulls it all together. Add the zing of tomato, the brightness of cilantro, and a creamy avocado topping—and you’ve got a dinner that tastes way more indulgent than it actually is.
Benefits of This Zucchini Taco Skillet
- Low-carb & keto-friendly – No tortillas, just nutrient-rich veggies
- High in protein – Thanks to the beef and cheese
- Naturally gluten-free
- Great for meal prep – Stores and reheats well
- Versatile – Can be served as-is or with rice, quinoa, or tortilla chips
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1 tbsp taco seasoning (store-bought or homemade)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro (optional)
- 1 avocado, sliced (optional)
Tools You’ll Need
- Large skillet with lid
- Wooden spoon or spatula
- Cutting board & knife
- Can opener
Optional Additions & Swaps
Additions:
- Black beans or corn (if not low-carb)
- Diced jalapeño for a spicy kick
- Cauliflower rice stirred in for extra volume
- Lime juice for a zesty finish
Swaps:
- Ground beef → Ground turkey, chicken, or plant-based crumbles
- Cheddar cheese → Pepper Jack, Monterey Jack, or a dairy-free alternative
- Zucchini → Yellow squash or diced eggplant
How to Make One-Pan Taco Zucchini Skillet
1. Brown the Beef
In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon as it cooks.
Drain any excess fat.
2. Sauté Onion and Garlic
Add the diced onion and minced garlic to the skillet. Cook for 2–3 minutes, until softened and fragrant.
3. Add Veggies
Stir in the diced zucchini and bell pepper. Cook for about 5 minutes, until the vegetables begin to soften.
4. Add Tomatoes, Sauce & Seasoning
Add the diced tomatoes (drained), tomato sauce, taco seasoning, salt, and black pepper. Stir everything together.
Simmer for 5 more minutes, letting the flavors meld.
5. Top with Cheese
Sprinkle shredded cheddar cheese evenly over the skillet.
Cover and cook for 1–2 minutes, or until the cheese is melted and bubbly.
6. Garnish & Serve
Top with fresh cilantro and sliced avocado, if using.
Serve hot and dig into all that melty, savory goodness!
What to Serve With Taco Zucchini Skillet
- As-is for a low-carb main
- Over cauliflower rice or quinoa
- Inside lettuce wraps or low-carb tortillas
- Topped with sour cream, Greek yogurt, or salsa
- With a side of tortilla chips (for a crunch!)
Tips for Success
- Don’t overcook the zucchini – It should be tender but not mushy
- Drain your diced tomatoes to avoid a watery skillet
- Use a large skillet so everything cooks evenly
- Double the recipe for meal prep—you’ll want leftovers!
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 2 months
- Reheat: Warm in the microwave or on the stovetop until hot throughout
Frequently Asked Questions
Is this keto-friendly?
Yes! It’s low in carbs and high in protein and healthy fats—perfect for keto.
Can I make it vegetarian?
Definitely. Use plant-based ground meat or swap in black beans and corn.
Can I add rice or grains?
Yes, it’s great with cooked rice, quinoa, or even pasta stirred in.
What’s the best way to meal prep this?
Cook and cool the skillet mixture, then portion into containers. Reheat as needed and top with avocado or cheese just before serving.
Time & Yield
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Serving Size: 1¼ cups (approx.)
Nutritional Information (Per Serving, Approx.)
Sugar: 6g
Calories: 310
Protein: 24g
Fat: 18g
Carbohydrates: 12g
Fiber: 4g
Final Thoughts: A Weeknight Hero, One Skillet at a Time
This One-Pan Taco Zucchini Skillet is the kind of meal you’ll come back to again and again—it’s fast, flexible, flavorful, and feels like comfort food without the guilt. Whether you’re watching carbs, feeding a hungry family, or just need something easy that doesn’t skimp on taste, this skillet’s got your back.
Want more one-skillet dinners? Try my Cheesy Taco Bombs in the Air Fryer or Skillet Creamy Spicy Cajun Steak & Cheddar Pasta next—they’re equally cozy and craveable!
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