Name: One-Pan Taco Zucchini Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef (or ground turkey); 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 3 medium zucchini, diced; 2 tbsp taco seasoning; 1 can (14.5 oz) diced tomatoes (with green chilies, if desired); Salt, to taste; Black pepper, to taste; 1 cup shredded cheddar or Mexican blend cheese; Fresh cilantro, chopped (optional, for garnish)

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This one-pan taco zucchini skillet is a quick, flavorful, and wholesome dinner that’s perfect for busy weeknights. It combines savory ground beef, fresh zucchini, and classic taco seasonings into a hearty dish that can be enjoyed on its own or with your favorite toppings. I love making it because it’s easy to prepare, uses just one skillet, and is packed with fresh vegetables.

One-Pan Taco Zucchini Skillet

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a filling, flavorful meal in under 30 minutes. The zucchini soaks up all the taco spices, and the ground beef adds a savory richness. It’s low-carb, naturally gluten-free, and completely customizable with different toppings and sides. Plus, the one-pan method means less cleanup for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or ground turkey)
Olive oil
Onion, diced
Garlic, minced
Zucchini, diced
Taco seasoning
Canned diced tomatoes (with green chilies, if desired)
Salt
Pepper
Shredded cheddar or Mexican blend cheese
Fresh cilantro (optional, for garnish)

Directions

I heat olive oil in a large skillet over medium heat and sauté the onion until softened.
I add the garlic and cook for about 30 seconds until fragrant.
I add the ground beef, cooking until browned and crumbly, then drain any excess fat.
I stir in the diced zucchini, taco seasoning, diced tomatoes, salt, and pepper.
I cook for about 5–7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
I sprinkle shredded cheese over the top and let it melt before serving.
I garnish with fresh cilantro if I’m using it.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 15–20 minutes to cook, so it’s ready in under 30 minutes.

Variations

I sometimes add black beans or corn for extra texture and flavor. For a spicier kick, I use hot diced tomatoes or add fresh jalapeños. If I want a lighter version, I use ground turkey or chicken. I’ve also made it vegetarian by swapping the meat for cooked lentils.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a skillet over medium heat or microwave in short intervals until heated through. This dish can also be frozen for up to 2 months; I thaw it in the fridge overnight before reheating.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I sometimes mix both for color and flavor variety.

Can I make this ahead of time?

Yes, I cook everything except the cheese, then reheat and add cheese right before serving.

What toppings go well with this dish?

I love adding sour cream, avocado, salsa, or sliced green onions.

Can I serve this with tortillas?

Absolutely, I often serve it with warm tortillas or over rice for a heartier meal.

How do I keep zucchini from getting mushy?

I cook it just until tender and avoid over-stirring so it holds its shape.

Conclusion

This one-pan taco zucchini skillet is one of my favorite quick dinners because it’s flavorful, versatile, and so easy to clean up after. I love how it’s both healthy and satisfying, making it a go-to recipe for busy weeknights or when I want something fresh yet comforting.