A delicious and hearty Cheesy Taco Zucchini Skillet that combines ground meat, fresh vegetables, and melted cheese for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Mexican
Diet:Low Carb
Ingredients
Scale
2 medium zucchinis, diced
1 pound ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (about 1 ounce)
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (fresh or canned, drained)
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro or green onions for garnish (optional)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef or turkey to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Stir in the taco seasoning, corn, and diced tomatoes. Cook for another 5 minutes, allowing the mixture to heat through.
Add the diced zucchini to the skillet, stirring well to combine. Cook for an additional 5-7 minutes, or until the zucchini is tender but still slightly crisp.
Remove the skillet from heat and sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid for 2-3 minutes to allow the cheese to melt.
Season with salt and pepper to taste. Garnish with fresh cilantro or green onions if desired before serving.
Notes
For a vegetarian option, substitute the ground meat with black beans or lentils and add extra veggies like bell peppers or mushrooms.
Spice it up by adding diced jalapeños or a dash of hot sauce to the mixture for an extra kick.