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!
Servings: 4 servings
Calories: 351kcal
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
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
Calories: 351kcal | Carbohydrates: 9g | Protein: 43g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 261mg | Potassium: 1040mg | Fiber: 3g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 46mg | Calcium: 198mg | Iron: 6mg