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Taco Zucchini Skillet

Taco Zucchini Skillet
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The Taco Zucchini Skillet is a quick, flavorful, and healthy one-pan dish combining fresh zucchini, classic taco spices, and your choice of protein. Ready in under 30 minutes, this versatile recipe is perfect for busy weeknights or nourishing lunches, delivering vibrant Mexican-inspired flavors with minimal cleanup.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, sliced into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup diced fresh or canned tomatoes
  • Optional: diced jalapeños or red pepper flakes for heat

Protein

  • 1 pound ground meat (beef, turkey) or plant-based protein (tofu, lentils, or plant-based alternative)

Seasoning & Herbs

  • 2 tablespoons taco seasoning (blend of cumin, chili powder, paprika, and oregano)
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper, to taste

Other

  • 2 tablespoons olive oil
  • Optional cheese: ½ cup shredded cheddar or Monterey Jack (or vegan cheese alternative)

Instructions

  1. Prep Your Ingredients: Wash and slice the zucchinis into bite-sized pieces. Chop the onion and mince the garlic. Prepare your protein choice by measuring out the required amount and chopping if necessary.
  2. Cook the Protein: Heat olive oil in a large skillet over medium heat. Add your ground meat or plant protein, breaking it apart as it cooks. Brown thoroughly and cook through, seasoning lightly with salt and pepper.
  3. Sauté Vegetables: Add the chopped onion and garlic to the skillet with the cooked protein. Stir frequently until onions become translucent and fragrant. Then add the sliced zucchini and cook until tender yet still vibrant.
  4. Add Tomatoes and Seasoning: Pour in the diced tomatoes and sprinkle the taco seasoning over the mixture. Stir well to combine all ingredients. Allow the skillet to simmer for a few minutes so the zucchini absorbs the spices and tomatoes release their juices.
  5. Finish with Herbs and Cheese: Turn off the heat and fold in fresh cilantro for brightness. If desired, sprinkle shredded cheese on top while still warm so it melts perfectly. Serve hot straight from the pan.

Notes

  • Choose medium-sized zucchinis for better texture and less water.
  • Avoid overcooking zucchini to keep a slight crunch and fresh flavor.
  • Toast taco seasoning in the pan early to bloom and intensify flavors.
  • Add fresh cilantro at the end to maintain its bright taste.
  • Use a wide skillet to ensure even cooking and prevent overcrowding.
  • For vegetarian versions, substitute meat with mushrooms, tofu, lentils, or other plant proteins.
  • You can add a splash of water or broth during reheating to keep the dish moist.

Nutrition

Keywords: taco zucchini skillet, quick dinner, healthy taco recipe, low carb taco, one-pan meal, Mexican-inspired skillet

Find it online: https://sophiemelody.com/taco-zucchini-skillet/