One-Pan Taco Zucchini Skillet Recipe (Low Carb)

Overhead view of a colorful taco zucchini skillet in a pan, topped with melted cheese and sliced avocado, with lime wedges.

5 from 4 votes

One-Pan Taco Zucchini Skillet Recipe (Low Carb)

This 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!

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Mexican

Servings: servings

Calories: 351kcal

Author: Nancylynn

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. 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

21 Day Fix: 1 1/2 GREEN, 1 RED, 1/2 BLUE plus toppings (per serving)

WW: 8 points (per serving) [Calculated using 95% lean ground beef and reduced fat cheddar cheese]

Nutrition