How to Make Zucchini Taco Skillet - A Step-by-Step Guide

If you're looking for a delicious and healthy twist on traditional tacos, look no further than this zucchini taco skillet recipe. Packed with fresh zucchini, flavorful seasoned ground beef, and all the classic taco fixings, this one-pan dish is sure to become a dinner time favorite for the whole family.

Not only is this zucchini taco skillet incredibly tasty, but it's also a great way to incorporate more vegetables into your diet. Zucchini is a versatile and nutritious vegetable that adds...

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Ingredients

  • 1 teaspoon olive oil
  • ¾ pound lean ground beef
  • 1 ½ tablespoons reduced-sodium taco seasoning mix
  • ¾ teaspoon kosher salt
  • 1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
  • 1 (14 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 cup fresh corn kernels
  • ½ cup water
  • 3 cups spiralized zucchini
  • ⅓ cup shredded Cheddar cheese
  • ¼ cup chopped green onion

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
  • Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
  • Nutrition

    331 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 69mg
    • Sodium: 689mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 26g
    • Vitamin C: 27mg
    • Calcium: 126mg
    • Iron: 3mg
    • Potassium: 880mg