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One-Pan Taco Zucchini Skillet: A Flavor-Packed, Low-Carb Dinner Winner

If you’re craving bold taco flavors but want to keep dinner simple, healthy, and low on dishes, look no further than the One-Pan Taco Zucchini Skillet. This vibrant, hearty recipe brings together seasoned ground beef, fresh zucchini, tomatoes, and cheese—all cooked in one skillet for minimal cleanup and maximum flavor.

Perfect for busy weeknights or light summer dinners, this dish satisfies taco cravings without the carbs, and you can have it on the table in under 30 minutes. It’s protein-rich, veggie-loaded, and incredibly customizable.

Why You’ll Love This Recipe

• 🌮 All the flavor of tacos, without the tortilla
• 🥒 Loaded with fresh veggies like zucchini and tomatoes
• 🍳 One pan = easy cleanup
• 🧀 Cheesy, savory, and totally satisfying
• 🕒 Ready in under 30 minutes

Whether you’re following a low-carb diet, gluten-free lifestyle, or just want a new way to enjoy ground beef, this skillet checks every box.

Ingredients

• 1 tablespoon olive oil
• 1 lb (450g) ground beef (or ground turkey/chicken)
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 medium zucchini, diced
• 1 bell pepper, diced (optional)
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tablespoons taco seasoning (store-bought or homemade)
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (or Mexican blend)
• Optional toppings: sour cream, chopped cilantro, avocado, lime wedges

Instructions

Step 1: Cook the Meat

Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.

Step 2: Sauté the Aromatics

Add diced onion and garlic to the skillet with the beef. Sauté for 2–3 minutes until fragrant and the onion begins to soften.