This Cheesy Zucchini Taco Skillet is a quick and easy, 21 Day Fix-approved comfort food dinner recipe. Because even healthy eaters deserve cheese with their zucchini. 😉
I’m all for meal planning.
But sometimes the most delicious meals come out of not having a plan.
Like this Cheesy Zucchini Taco Skillet.
Yum, right?
And people think the 21 Day Fix is a diet. Ha!
Anyway, this easy, cheesy zucchini taco skillet meal comes together in no time and it’s about as family friendly as they come. Because my garden is exploding with zucchini, we have been eating it almost every night.
My kids were asking for Tacos, but I didn’t have any shells or lettuce to make taco salads, but I did have zucchini. And beef.
And about 20 minutes because my kids were starving and threatening to eat every snack in the pantry.
And so this amazingly easy one skillet dinner was born. My husband could have eaten this entire pan, by the way, if I didn’t portion it out for myself and the kids.
Before I mixed in the cheese, I plated some for my son and topped it with his dairy free cheese. The rest of us had some cheddar and Monterey Jack with ours – YUM.
And we topped it with our favorite Taco Toppings – more cheese, some avocado, and cilantro.
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. My kids are used to the green now, since I’m kind of obsessed and eat some kind of squash every day in the summer months. #zucchiniaddiction
I even love this in lettuce wraps, so get creative and enjoy!
Table of Contents
I hope you like this cheesy zucchini taco skillet recipe!
Cheesy Zucchini Taco Skillet
Ingredients
- Olive oil cooking spray
- 1 1/2 pounds extra lean grass-fed ground sirloin
- 1/2 chopped onion
- 1 diced bell pepper
- 2 cups sliced zucchini
- 1 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 pan with olive oil cooking spray. Over medium low heat, saute onions and pepper for 2-3 minutes.
- Add ground beef and brown until cooked through.
- Add remaining ingredients and cook together for 10-15 minutes, or until the zucchini is tender. Stir in 2/3 cup of cheese and remove from heat (or omit this step for dairy free or if you are over your blue).
- Portion into 4 bowls and top with your favorite taco toppings!
Notes
Nutrition
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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 :).