One-Pan Taco Zucchini Skillet

One-Pan Taco Zucchini Skillet is a quick, tasty weeknight dinner that cooks in one pan. It mixes browned meat, diced zucchini, beans, corn, and taco spices for a warm, filling meal in about 30 minutes. If you like easy skillet dinners or bold taco flavors, try this dish — and for another spicy comfort option, check this birria tacos recipe.

why make this recipe

• Quick & Easy: Ready in about 30 minutes.
• Simple Ingredients: Uses pantry staples and fresh zucchini.
• One-Pan Clean-Up: Cook and serve from the same skillet.
• Family Friendly: Mild taco flavor that kids and adults enjoy.
• Healthy Twist: Zucchini adds veggies and lowers carbs.

This version stands out because it blends fresh zucchini with classic taco taste in one skillet. The mix of beans and corn adds texture and belly-filling fiber. It feels homey and satisfying, perfect for busy nights or casual dinners with friends.

how to make One-Pan Taco Zucchini Skillet

Ingredients :

• For the pan base:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• For the protein:
• 1 pound ground beef or ground turkey
• For the veggies and beans:
• 2 medium zucchinis, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• For seasoning and topping:
• 1 packet taco seasoning
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Shredded cheese, for serving (optional)

Note: Use lean ground beef or turkey to reduce fat. Frozen corn can go in straight from the freezer.

Directions :

1. Heat the pan: Place a large skillet over medium heat and add the olive oil. Warm the oil until it shimmers.
2. Soften the aromatics: Add the chopped onion and minced garlic. Sauté 2–3 minutes until the onion turns soft and slightly clear. This builds the dish’s flavor base.
3. Brown the meat: Add the ground beef (or turkey). Break it into small pieces and cook 5–7 minutes until fully browned. Drain any excess fat if the pan looks greasy.
4. Add veggies and beans: Stir in the diced zucchini, drained black beans, corn, taco seasoning, and diced tomatoes. Mix well so the seasoning coats everything.
5. Cook until tender: Cover the skillet and let it cook 8–10 minutes. Stir once or twice. Cook until the zucchini is tender but not mushy and the flavors blend.
6. Final season and serve: Taste and add salt and pepper as needed. Sprinkle with chopped cilantro and top with shredded cheese if you like. Serve warm.

how to serve One-Pan Taco Zucchini Skillet

• Serve straight from the skillet with warm tortillas or over rice.
• Top with sour cream, avocado slices, or extra cilantro.
• Offer lime wedges for bright acidity.
• For low-carb serving, spoon onto lettuce leaves or cauliflower rice.

how to store One-Pan Taco Zucchini Skillet

• Refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently in a skillet over low-medium heat or microwave in 1-minute bursts until hot. Add a splash of water if dry.

tips to make One-Pan Taco Zucchini Skillet

• Cut zucchini into even pieces so they cook at the same rate.
• Do not overcook zucchini — aim for tender-crisp.
• If using frozen corn, no need to thaw; it will defrost while cooking.
• Taste before adding salt — taco seasoning often has sodium.
• Use a lid to trap steam and cook zucchini faster.

variation (if any)

• Vegetarian: Swap meat for extra beans, lentils, or plant-based crumbles.
• Spicy: Add chopped jalapeño or a pinch of cayenne with the onions.
• Cheesy bake: After step 5, top with shredded cheese and broil 2–3 minutes until melted and bubbly.
• Southwest twist: Stir in chopped bell pepper with the onion for extra color.

FAQs

Can I use ground turkey instead of beef?

Yes. Ground turkey works well and lowers fat. Brown it the same way; it cooks in 5–7 minutes.

Is this recipe gluten-free?

Yes, the main ingredients are gluten-free. Check your taco seasoning to be sure it does not contain gluten.

Can I make this ahead for meal prep?

Yes. Cook, cool, and store in meal prep containers. It keeps in the fridge for up to 4 days and reheats well.

Can I add more vegetables?

Yes, add bell peppers, spinach, or mushrooms. Add firmer veggies (like peppers) with the onions, and delicate ones (like spinach) near the end.

How spicy is this dish?

It is usually mild because taco seasoning is mild. Add hot sauce, chopped jalapeños, or extra chili powder for more heat.

Conclusion

This One-Pan Taco Zucchini Skillet is a fast, flavorful dinner that fills the table and keeps cleanup easy. It blends simple pantry items with fresh zucchini for a meal that is both comfy and light. If you tried this dish, please leave a comment and a star rating below — I love to hear how you served it or what changes you made. Share it on Pinterest or Facebook to help friends find a quick weeknight winner. For another low-carb skillet idea, see this One-Pan Taco Zucchini Skillet Recipe (Low Carb) – Confessions of a …

One-Pan Taco Zucchini Skillet

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A quick and tasty weeknight dinner that combines browned meat, diced zucchini, beans, corn, and taco spices for a warm and filling meal in about 30 minutes.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef or ground turkey
• 2 medium zucchinis, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 packet taco seasoning
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Shredded cheese, for serving (optional)

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Instructions

1. Place a large skillet over medium heat and add the olive oil. Warm the oil until it shimmers.
2. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion turns soft and slightly clear.
3. Add the ground beef (or turkey). Break it into small pieces and cook for 5–7 minutes until fully browned. Drain any excess fat if necessary.
4. Stir in the diced zucchini, drained black beans, corn, taco seasoning, and diced tomatoes. Mix well so the seasoning coats everything.
5. Cover the skillet and let it cook for 8–10 minutes, stirring once or twice until the zucchini is tender but not mushy.
6. Taste and adjust with salt and pepper. Sprinkle with chopped cilantro and top with shredded cheese if desired. Serve warm.

Notes

For a healthy twist, use lean ground beef or turkey and enjoy with warm tortillas or over rice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg