If you’ve been searching for a dinner that’s big on flavor, easy on the cleanup, and beloved by everyone at the table, look no further than this One-Pan Taco Zucchini Skillet! Imagine sizzling, savory ground beef mingling with tender zucchini, pops of pepper, and hearty beans—all simmered to perfection in one delicious skillet and finished with a gooey blanket of cheddar. It’s a brilliant weeknight lifesaver that delivers vibrant colors, Tex-Mex vibes, and a wholesome twist, all in just 30 minutes.
Ingredients You’ll Need
What I adore about this recipe is that it uses truly simple ingredients, yet every single one brings something a little magical—sweet veggies, creamy beans, zippy spices, and melty cheese. Together, they create a One-Pan Taco Zucchini Skillet that’s as tasty as it is colorful.
- Ground beef: The juicy, savory base for that classic taco flavor—swap for turkey or chicken if you like!
- Olive oil: A touch of richness that helps both the beef and veggies brown beautifully.
- Yellow onion: Builds an aromatic, sweet-savory flavor from the start.
- Garlic: Adds a punch of bold flavor—don’t skip it!
- Zucchini: Makes the skillet hearty while sneaking in veggie goodness and a lovely tender bite.
- Red bell pepper: For vibrant color and that signature sweet crunch.
- Black beans: Creamy, filling, and a great protein boost—plus that fiber boost!
- Diced tomatoes (with juices): Lends sauciness and a sweet tang that brings everything together.
- Chili powder: Instantly transforms the skillet with classic taco warmth.
- Ground cumin: Adds a deep, earthy layer that’s just irresistible.
- Paprika: Boosts color and gives a subtle smoky note.
- Dried oregano: Lends a herbal touch that rounds out all the flavors.
- Salt and pepper: For balance and brightening everything else up.
- Shredded cheddar cheese: Melts into dreamy, gooey perfection right at the end.
- Chopped cilantro and sliced green onions (optional): An irresistible garnish that adds freshness and zing.
How to Make One-Pan Taco Zucchini Skillet
Step 1: Sauté Aromatics
Get things going by heating olive oil in a big skillet over medium heat. Toss in the diced onion and let it cook until just tender, about 3 to 4 minutes. Stir in the minced garlic and inhale that lovely aroma—give it about 30 seconds, just until fragrant. These two lay the savory foundation for your One-Pan Taco Zucchini Skillet.
Step 2: Brown the Beef
Next comes the magic! Crumble in the ground beef, and use your spoon to break it up as it browns. You want it fully cooked and nicely golden, which adds both flavor and texture. If there’s a lot of fat left in the pan, carefully drain the excess so things don’t get greasy.
Step 3: Add Vegetables and Beans
Now it’s time to bring a rich, colorful mix to your skillet—stir in the diced zucchini, bell pepper, black beans, and those juicy canned tomatoes, liquid and all. The veggies soften and mingle with the beef, creating the signature medley that sets this One-Pan Taco Zucchini Skillet apart.
Step 4: Season and Simmer
Sprinkle in the chili powder, cumin, paprika, dried oregano, plus a generous pinch of salt and pepper. Stir everything to combine and let the flavors marry. Cover the pan and let it all simmer away for 10 to 12 minutes, just until the zucchini is tender and the whole dish thickens up into a bubbly, saucy masterpiece.
Step 5: Add Cheese and Melt
Once your skillet is smelling absolutely irresistible, scatter the shredded cheddar over the top. Cover the pan again for just a minute or two—watch the cheese get all melty and gooey. It’s that cheesy finish that turns a great skillet dish into an unforgettable One-Pan Taco Zucchini Skillet.
Step 6: Garnish and Serve
Take it off the heat, sprinkle with plenty of fresh chopped cilantro and green onions if you like, and scoop out generous portions to serve hot and bubbly.
How to Serve One-Pan Taco Zucchini Skillet
Garnishes
Don’t sleep on the garnishes! A shower of fresh chopped cilantro and green onions adds a refreshing pop of color and herbal brightness right before serving. If you’re feeling extra, a few slices of jalapeño, diced avocado, or a dollop of sour cream can make your One-Pan Taco Zucchini Skillet feel like a fiesta.
Side Dishes
While this skillet is certainly satisfying on its own, you can round out the meal with warm tortillas, fluffy rice, or a scoop of creamy guacamole on the side. Tortilla chips are also perfect for scooping up every last bite, giving your One-Pan Taco Zucchini Skillet that fun, shareable vibe.
Creative Ways to Present
One of my favorite things is piling spoonfuls into lettuce cups for a low-carb taco night twist. Or, tuck the skillet filling into taco shells, sprinkle on extra cheese, and bake for crispy taco boats. This One-Pan Taco Zucchini Skillet is also fantastic spooned over nachos or paired with a fried egg for the ultimate brunch!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Taco Zucchini Skillet keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors meld even more as it sits, making your next meal possibly tastier than the first!
Freezing
Want dinner in your back pocket? Let the skillet cool completely, ladle into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a taste of homemade comfort any time.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if needed to loosen it up. Or simply microwave individual servings until piping hot. Sprinkle on a touch more cheese or fresh cilantro to refresh the flavor.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works beautifully in this One-Pan Taco Zucchini Skillet. The flavors stay just as punchy, and the texture is great—just keep an eye on the skillet, as leaner meats can cook faster.
How spicy is this recipe?
It’s mild and family-friendly as written, but you can easily dial up the heat by adding diced jalapeño, extra chili powder, or even a sprinkle of crushed red pepper.
Is this dish gluten-free?
Yes! As long as you double-check your spices and canned beans, this One-Pan Taco Zucchini Skillet is naturally gluten-free, making it a fantastic option for anyone watching their diet.
How do I make this dairy-free?
For a dairy-free twist, simply skip the cheese or use your favorite non-dairy shredded cheese alternative. The skillet will still be packed with flavor and texture!
Can I add other veggies?
Go for it! Corn, spinach, yellow squash, or even mushrooms would all be delicious additions. The One-Pan Taco Zucchini Skillet is wonderfully flexible so you can use what you love or have on hand.
Final Thoughts
If you crave comfort, speed, and fresh flavor all in one, make this One-Pan Taco Zucchini Skillet your next dinner adventure. It’s the kind of meal you’ll return to again and again—so grab your skillet, invite your favorite people, and dig in!
Print
One-Pan Taco Zucchini Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This One-Pan Taco Zucchini Skillet is a flavorful and easy-to-make dish that combines ground beef, zucchini, bell peppers, and black beans with delicious Mexican-inspired spices. Topped with melted cheese and fresh garnishes, it’s a satisfying meal for any night of the week.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Chopped cilantro and sliced green onions for garnish (optional)
Instructions
- Heat the Skillet: Heat olive oil in a large skillet over medium heat.
- Cook Aromatics: Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Cook Beef: Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add Vegetables and Seasonings: Stir in zucchini, bell pepper, black beans, diced tomatoes, chili powder, cumin, paprika, oregano, salt, and pepper. Cover and simmer for 10–12 minutes.
- Melt Cheese and Serve: Sprinkle shredded cheddar cheese over the top, cover again, and let it melt for 1–2 minutes. Garnish with cilantro and green onions before serving.
Notes
- You can substitute ground turkey or chicken for the beef.
- For a spicier version, add a diced jalapeño or extra chili powder.
- Serve with tortilla chips, over rice, or wrapped in tortillas for tacos.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 380
- Sugar: 6g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
