why make this recipe
One-Pan Taco Zucchini Skillet is a quick and easy meal that brings together the rich flavors of tacos with the goodness of fresh vegetables. It’s a perfect dish for busy weeknights, as you can cook everything in one pan, reducing the cleanup time. This recipe is also a great way to sneak in some extra veggies while still enjoying a hearty and filling meal.
how to make One-Pan Taco Zucchini Skillet
Ingredients:
- 2 medium zucchinis, diced
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions:
- In a large skillet, heat some oil over medium heat.
- Add the diced onion and garlic, sauté until soft.
- Add the ground beef or turkey and cook until browned.
- Stir in the diced zucchini and cook for 3-4 minutes.
- Add the black beans, corn, taco seasoning, salt, and pepper. Stir to combine.
- Cook until heated through, about 5 minutes.
- Serve with fresh cilantro and lime wedges.
how to serve One-Pan Taco Zucchini Skillet
To serve this delicious meal, simply scoop the One-Pan Taco Zucchini Skillet into bowls. Top each serving with fresh cilantro and a squeeze of lime juice for added flavor. This dish pairs well with tortilla chips or warm tortillas for a complete taco experience.
how to store One-Pan Taco Zucchini Skillet
If you have leftovers, store the One-Pan Taco Zucchini Skillet in an airtight container in the fridge. It will last for about 3-4 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.
tips to make One-Pan Taco Zucchini Skillet
- For extra flavor, you can add some diced bell peppers or jalapeños while cooking the onions.
- Adjust the amount of taco seasoning based on your taste preference. If you like it spicy, consider adding some crushed red pepper flakes.
- Use quinoa or brown rice as a base for a more filling meal.
variation
You can easily make this recipe vegetarian by substituting the ground beef or turkey with lentils or plant-based meat alternatives. You can also try adding different veggies, like bell peppers or carrots, to customize this dish to your taste.
FAQs
Can I use other ground meats?
Yes, you can use ground chicken, pork, or even a vegetarian alternative.
Is this recipe gluten-free?
Yes, this recipe is gluten-free if you use a gluten-free taco seasoning mix.
Can I freeze the leftovers?
Yes, you can freeze the One-Pan Taco Zucchini Skillet in an airtight container. It will last for up to three months in the freezer. Reheat thoroughly before serving.
One-Pan Taco Zucchini Skillet
A quick and easy meal that combines the rich flavors of tacos with fresh vegetables, cooked in one pan for minimal cleanup.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium zucchinis, diced
- 1 pound ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat some oil over medium heat.
- Add the diced onion and garlic, sauté until soft.
- Add the ground beef or turkey and cook until browned.
- Stir in the diced zucchini and cook for 3-4 minutes.
- Add the black beans, corn, taco seasoning, salt, and pepper. Stir to combine.
- Cook until heated through, about 5 minutes.
- Serve with fresh cilantro and lime wedges.
Notes
To serve, scoop into bowls and top with fresh cilantro and lime juice. Pairs well with tortilla chips or warm tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg