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Step 3: Add the Veggies
Stir in the zucchini and bell pepper. Cook for 5–7 minutes until the vegetables are tender but not mushy.
Step 4: Season
Add the diced tomatoes and taco seasoning. Mix well and let it simmer for another 5 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper.
Step 5: Add the Cheese
Sprinkle shredded cheese over the top. Cover the skillet with a lid and let it sit for a couple of minutes until the cheese melts.
Step 6: Garnish and Serve
Top with your favorite taco fixings—sour cream, fresh cilantro, avocado slices, or a squeeze of lime—and serve hot.
Tips for Success
- 🧀 Cheese it your way: Monterey Jack, Pepper Jack, or a Mexican blend all work well.
- 🔥 Add spice with a pinch of cayenne or a diced jalapeño.
- 🌮 Make it a meal: Serve over cauliflower rice, in lettuce cups, or with tortilla chips.
- 🥩 Don’t overcook the zucchini – You want it tender but still with some bite.
Variations
- Vegetarian version: Swap ground meat for black beans or a plant-based crumbles.
- Southwest style: Add corn, black beans, or a dash of chili powder.
- Breakfast twist: Crack a few eggs into the skillet and bake until set for a Tex-Mex brunch.
Storage and Meal Prep
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop or in the microwave until heated through.
Final Thoughts
The One-Pan Taco Zucchini Skillet is everything a busy cook could want: quick, easy, nourishing, and loaded with flavor. With minimal prep and maximum payoff, it’s the kind of recipe you’ll come back to week after week—especially when fresh zucchini is in season.
Whether you’re serving it to a hungry family or meal-prepping for yourself, this one-skillet wonder is sure to impress.
Tried it? Let us know how you made it your own—extra spice, more veggies, or topped with a fried egg? We’d love to hear your version!
