It’s zucchini season and they are the absolute star of this cheesy zucchini taco skillet. An easy one-pan meal that’s delicious enjoyed on its own, paired with rice, or stuffed into warm tortillas. There are only a few fresh ingredients this zucchini taco skillet requires, as most are canned or frozen. Further, this recipe makes for a great quick weeknight meal when you’re low on groceries!
Firstly, I use a pre-made taco seasoning in this vegetarian taco skillet, but if you don’t have one in your spice cabinet you can certainly make it yourself. Here’s a great recipe of chili powder, sea salt, smoked paprika, cumin, onion powder, garlic powder, oregano, and black pepper. Go big and make a big batch to keep on-hand for other recipes too! You can store it in a small mason jar or use an old emptied spice container.
Are you loving zucchini season as much as I am? This vegetarian taco skillet is a favorite. Snag a ton of those green beauties at your local super market and check out some of the other zucchini recipes here on my website. A few of my favorites include this WHOLE 30 SHEET PAN CITRUS CHICKEN and a delicious egg bake you can find on this post for 3 BUSY GIRL BREAKFASTS FOR THE OFFICE.
This Lemon Zucchini Bread shared by my friend Erin at The Speckled Palate looks super delicious too. I love that sweet lemon icing dripping off of the loaf! Yum. Zucchini is just so versatile. I am always so excited when it’s utilized in a sweet recipe too.
Or maybe you’re just really loving this zucchini taco skillet and one-pan meals in general for your busy schedule. They’re quick and easy with minimal clean up. I bet you’ll love my SHEET PAN HONEY MUSTARD CHICKEN & BRUSSELS, DILL COD WITH ROASTED TOMATOES, and SALMON PICCATA recipes.
ZUCCHINI TACO SKILLET
This zucchini taco skillet is an easy one-pan meal that's delicious on its own, paired with rice, or stuffed into warm tortillas.
- 1/2 tsp olive oil
- 2 small zucchinis, chopped into bite-size pieces
- 1/2 yellow onion, diced
- 1 can diced tomatoes
- 1 can black beans, drained
- 1/2 can corn, drained
- 1 tsp taco seasoning
- 1/2 c Mexican cheese
- In a large skillet over medium heat, add olive oil. Saute zucchini and onions until they begin to brown, about 5-7 minutes.
- Add tomatoes, beans, corn, and taco seasoning. Stir to combine.
- Simmer on low heat for about 10 minutes while the tomato juices and taco seasoning thicken.
- Sprinkle on cheese and simmer for an additional 1-2 minutes to melt. Serve!
Amount Per Serving: Calories: 194Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 631mgCarbohydrates: 28gFiber: 10gSugar: 5gProtein: 12g
Nutrition facts are an estimate and not guaranteed to be accurate.
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