Ah, One-Pan Taco Zucchini Skillet! Just the thought of it makes my mouth water! This dish has become a staple in my kitchen, and I can’t wait to share it with you. I first stumbled upon this recipe during a busy week when I needed a quick yet hearty meal that would satisfy my taco cravings without the hassle of making a full-on taco spread. The combination of savory ground beef and fresh veggies wrapped up in that familiar taco flavor? It’s pure magic!
What I love most about this recipe is how it manages to be both comforting and nutritious. The zucchini adds a lovely texture and a boost of healthiness, making me feel a little better about indulging in that melty cheddar cheese. Plus, it all comes together in a single pan, which means fewer dishes to wash afterward—because who has time for that, right? So, grab your skillet, and let’s cook up some taco goodness!
What’s in One-Pan Taco Zucchini Skillet?
– Ground Beef or Turkey: I usually go for ground beef for its rich flavor, but if you prefer a lighter option, ground turkey works beautifully here. Just keep an eye on seasoning, as it’s less fatty than beef.
– Zucchini: These vibrant green veggies soak up all those fabulous taco flavors. I love the crunch they add; they turn this dish into a veggie delight!
– Green Bell Pepper: Adds sweetness and a pop of color. You can also swap it for a red or yellow pepper if that’s your jam!
– Onion: The aromatic backbone of this dish. I chop it finely for a smooth blend of flavors.
– Diced Tomatoes: Use the canned variety for convenience (and they come with delicious juices!). They add a nice saucy element that ties everything together.
– Taco Seasoning: You can use a store-bought packet, but I like to mix my own for a personal touch. It’s super easy and allows me to control the spice level.
– Shredded Cheddar Cheese: A must for that gooey finish! Feel free to switch it up with Monterey Jack or even pepper jack for a spicier kick.
– Olive Oil: Just enough to get those veggies cooking!
– Salt and Pepper: Simple seasonings that can be adjusted to your taste.
– Fresh Cilantro: Optional but highly recommended for a fresh burst of flavor!
Is One-Pan Taco Zucchini Skillet Good for You?
Absolutely! This dish can be a wholesome weeknight dinner option that packs some great benefits:
– Zucchini: Not only does it provide a good amount of vitamins, but it’s also low in calories and high in fiber—talk about a superhero veggie!
– Ground Meat: Provides protein that keeps you full and satisfied. I recommend opting for lean meat to cut back on fat and calories.
– Taco Seasoning: While convenient, store-bought varieties can contain added sodium. If you’re watching your salt intake, consider making a homemade blend with cumin, paprika, garlic powder, and chili powder.
While this dish is delicious, it’s best enjoyed in moderation, especially if you’re like me and can easily go back for seconds—because it’s that good!
Ingredients List
– 1 lb ground beef (or turkey)
– 2 medium zucchini, diced
– 1 green bell pepper, chopped
– 1 small onion, chopped
– 1 can (15 oz) diced tomatoes, undrained
– 1 packet taco seasoning (about 1 oz)
– 1 cup shredded cheddar cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish, optional)
Serves: 4
How to Make One-Pan Taco Zucchini Skillet?
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper, cooking until softened, about 4-5 minutes.
2. Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
3. Stir in the diced zucchini and cook for an additional 3-4 minutes until slightly tender.
4. Add the can of diced tomatoes (with juices) and taco seasoning. Mix well and let simmer for about 5-7 minutes, allowing the flavors to meld.
5. Once the mixture is heated through, top with shredded cheddar cheese. Cover the skillet and let it cook on low heat for another 2-3 minutes until the cheese is melted and bubbly.
6. Season with salt and pepper to taste. Garnish with fresh cilantro if desired and serve warm. Enjoy!
A Few Taco-tastic Tips!
– **Spicy Kick:** If you like it hot, add some sliced jalapeños when you add the vegetables. Or top your serving with salsa for an extra flavor boost!
– **Make it Vegetarian:** Sub the meat for black beans or lentils to whip up a hearty vegetarian version!
– **Serving Suggestions:** This dish pairs wonderfully with warm corn tortillas or served over rice. I love to top it with a dollop of Greek yogurt instead of sour cream for a healthier flair.
So, there you have it! One-Pan Taco Zucchini Skillet is not only a breeze to make but also a delightful meal that’s sure to be a hit. I’d love to hear how your version turns out, so don’t hesitate to share your experience. Happy cooking!
