This High Protein One-Pan Taco Zucchini Skillet Recipe is a fast, flavorful, and healthy dinner the whole family will love. This 20 minute meal is low carb, but filling and a great way to use up that garden zucchini!
You know I love my zucchini recipes. From sautéed zucchini to zucchini boats and gluten free zucchini muffins, there’s no shortage of healthy zucchini recipes on my site. If you find yourself with an abundance of zucchini in the summer months or, like me, it’s your favorite veggie, you are in the right place!
This Taco Skillet Zucchini Recipe is an oldie but goodie from the baby blog days and one of my favorite easy dinner recipes. My kids were asking for tacos, but I didn’t have any shells or lettuce to make taco salads, but I did have tons zucchini and I happened to have some ground beef in the fridge.
And so this amazingly easy meal was born. It joins my lazy one skillet zucchini lasagna and my zucchini enchilada skillet, but this recipe is even faster and perfect for when your kids are starving and threatening to eat every snack in the pantry.
Recipe Highlights
- I love a great one-skillet meal because less dishes and less mess!
- Ready in 20 minutes or less, the perfect easy recipe for your busy weeknight.
- High protein – over 40 grams – to help you hit those daily goals.
- Excellent for meal prep lunches or a weeknight dinner.
- ALL. THE. CHEESE. Tastes like pure comfort food despite being filled with all the veggies!
Ingredients
Here’s what you need for this easy dinner:
- olive oil or avocado oil cooking spray
- lean ground beef, ground chicken, or ground turkey
- yellow onion
- bell peppers
- 2-3 teaspoons salt free taco seasoning (my blend of chili powder, cumin, paprika, oregano, garlic powder, and onion powder)+ salt
- 2 medium zucchini or summer squash
- diced tomatoes with or without green chilis
- shredded cheddar cheese or Monterey Jack cheese
Optional taco toppings
- I love adding Avocado, cilantro, extra cheese, tortilla chips to this dish
Instructions
Step one: Spray a large skillet with olive oil cooking spray and place it over medium-high heat. Add ground beef to hot skillet and brown until cooked through.
Step two: Add onions, bell pepper, and salt to the cooked meat. Sautee for 2-3 minutes, then add in taco seasoning, zucchini, and canned tomatoes.
Step three: Cook meat and veggie mixture for 3-5 minutes or until the zucchini is tender. Top with cheese. Cover skillet until cheese melts.
Step four: Serve with your favorite taco toppings – we love topping with avocado, cilantro, and sometimes tortilla chips.
Variations
- Serve this over quinoa, white rice, brown rice, or cauliflower rice for an even heartier portion. Or add in additional veggies – like corn or diced mushrooms.
- Add in black beans or chickpeas or replace the ground meat with cooked lentils.
- Put an Italian twist on the original recipe and use regular diced tomatoes, fresh garlic, Italian seasoning, red pepper flakes, and top with mozzarella cheese or parmesan cheese.
- If you have picky kids, dice or shred your zucchini smaller! It should be easy to hide with all the other yummy flavors like I do in this Cauliflower Taco Meat. Or even put it in a tortilla for them. When my kids were little, they would eat anything in taco form!
Nl’s Tip
If you only have large, overgrown zucchini left in your garden, be sure to deseed it before chopping into smaller pieces. as the bigger the zucchini, the more seeds it will have. Those seeds are not tasty and will ruin the texture of this dish. Just cut the entire zucchini in half, length-wise, then scrape out the seeds with a spoon.
Recipe FAQs
Yes, you can use ground chicken or ground turkey as a substitute for ground beef. Each option will provide a slightly different flavor, but all work well with the taco seasoning and zucchini.
Absolutely! You can replace the ground meat with cooked lentils, black beans, or chickpeas. These options will add protein and make the dish just as filling and delicious.
If you don’t have fresh zucchini, you can use yellow squash or another veggie like diced mushrooms.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through.
Yes! It may have a slightly different texture because of the high water content of the zucchini, but it will still taste yummy. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
More of my Favorite Zucchini Recipes
BBQ Chicken Stuffed Zucchini Boats
Zucchini Fritters [Gluten-free]
One-Pan Taco Zucchini Skillet Recipe (Low Carb)
Ingredients
- Olive oil cooking spray
- 1 1/2 pounds lean grass-fed ground beef
- 1/2 onion chopped
- 2 bell pepper diced
- 2 cups zucchini diced
- 2 teaspoon chili powder or salt free taco seasoning
- 14.5 oz diced tomatoes or (10oz) can diced tomatoes with green chilis
- 1/4 cup water
- Sprinkle salt and pepper
- 2/3 cup shredded cheddar or Monterey Jack cheese
Optional taco toppings
- Avocado, cilantro, extra cheese, anything goes!
Instructions
- Spray a large skillet with olive oil cooking spray and place it over medium-high heat. Add ground beef to hot skillet and brown until cooked through.
- Add onions, bell pepper, and salt to the cooked meat. Sautee for 2-3 minutes, then add in taco seasoning, zucchini, and canned tomatoes.
- Cook meat and veggie mixture for 3-5 minutes or until the zucchini is tender. Add 1/4 cup water, if necessary, to keep keep the mixture from sticking to to the bottom of skillet. Top with cheese. Cover skillet until cheese melts.
- Serve with your favorite taco toppings – we love topping with avocado, cilantro, and sometimes tortilla chips.
Notes
Nutrition
Alex says
Where is the 1/4 cup of water supposed to go?
Nancylynn says
I just updated the instructions to be more clear – thank you for catching that!
Julieanne says
I thought it was only one pou d of meat per four servings for one red? have I been wrong this whole time? this recipe says 1.5 pounds
Nancylynn says
I have heard both! Do what you’re comfortable with!
Lucy Tomczynski says
This was sooooo good! I made and got 6 portions just based on how hungry we were so I guess our portions were maybe smaller. I didn’t have a can of diced tomatoes so I used a portion of canned tomato sauce I had on hand and chopped up some fresh Jersey Tomatoes. It turned out just perfect. I’ll make this again and add in some chopped spinach too to bulk up the veggies. Oh and I added some corn on the cob kernels I had left over and that was a nice addition as well. Served with all toppings on the side for family to add what they wanted including tortilla chips. It was a win by all – definitely making this again and keep in rotation. Just a side not I did have a weight loss day the night I had this meal!! Win, Win Win!
Nancylynn says
Thanks for your feedback! Great additions!
Christine says
Was yummy! We will make again! I left out the cheese out bc my son is allergic and used the mixture for tacos. Added cheese separately for some of us!
Nancylynn says
Oh yum! That sounds like a perfect way to feed everyone!
Jodi says
Looks delicious! Would this warm up well if prepped for the week?
Nancylynn says
Absolutely!
Carrie says
without adding toppings, does each serving equal 1 blue container?
Nancylynn says
Without toppings, the cheese is 1/2 blue per serving. You can add avocado or extra cheese to make it a full blue if you want! I’ll change it to be a little more clear- Thank you!
Clara says
Love this recipe!! So easy and delicious!!
Nancylynn says
Thank you, Clara!!!
Laura says
Nancylynn, if I want to grate the zucchini, about how many would it be? Does grating get you the same volume as chopped? I want to make this for my lunches this week. It sounds really yummy!
Nicole mount says
Do you know how many calories this meal is?
Nancylynn says
I do not, but you can easily use my fitness pal to get an idea!
Dana says
Can you tell me how many of each cups a serving is?
Nancylynn says
I would say approximately 3/4 cup.
Sarah says
Should you cover the skillet when cooking that last 10-15 min??
Nancylynn says
I don’t 🙂
Amber Ramos says
Hi there!! What is the serving size for this meal?
Nancylynn says
Divide the skillet into four equal portions after cooking :).