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.

Yield: 4



This zucchini taco skillet is an easy one-pan meal that's delicious on its own, paired with rice, or stuffed into warm tortillas.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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


  1. In a large skillet over medium heat, add olive oil. Saute zucchini and onions until they begin to brown, about 5-7 minutes.
  2. Add tomatoes, beans, corn, and taco seasoning. Stir to combine.
  3. Simmer on low heat for about 10 minutes while the tomato juices and taco seasoning thicken.
  4. Sprinkle on cheese and simmer for an additional 1-2 minutes to melt. Serve!

Nutrition Information:



Serving Size:


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.

Posted by

Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.


Leave a Reply