Cheesy One Pan Zucchini Taco Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
416 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Cheesy One Pan Zucchini Taco Skillet
Description
The Cheesy One Pan Zucchini Taco Skillet brings together zucchini and onion sautéed to retain some firmness alongside corn and black beans, adding sweetness and earthiness. Ground beef, seasoned with cumin, chili powder, paprika, and garlic powder, adds a robust taco flavor. Finished with tomato sauce and a blend of cheddar and Pepper Jack cheese melted on top, the dish achieves a satisfying combination of melty, savory, and slightly spicy elements. The cooking technique uses a single cast iron skillet for layering flavors and textures efficiently.
The skillet can be served directly after melting the cheese, accompanied by optional fresh toppings such as green onions, cilantro, or sour cream for added freshness and zing. It functions well as a complete meal or as a filling for tortillas or nachos, depending on the toppings chosen.
Notes suggest adding extra cheese for a richer dish or incorporating ingredients like garlic or red pepper flakes to adjust flavor intensity. This adaptability allows the dish to be tailored to personal preferences.
Ingredients
- 2 zucchini
- ½ onion large
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans
- 1 pound ground beef ground turkey/tofu works too!, grass-fed
- 1 TBSP cumin ground
- 1 TBSP chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- salt to taste
- black pepper to taste
- ½ cup tomato sauce or enchilada sauce
- 1 tsp olive oil or avocado oil
- ½ tsp salt
- ⅛ tsp black pepper
- 1 cup cheese I used cheddar and Pepper Jack, grated
TASTY TOPPING OPTIONS:
- green onion chopped
- diced tomatoes
- jalapeño chopped or sliced
- sour cream
- Greek yogurt
- cilantro fresh
- Pico de Gallo
- salsa
- guacamole
- tortilla chip crushed
Instructions
- Coarsely chop your zucchini and onion and drain and rinse your corn + black beans if using canned.
- Heat 9, 10, or 11 inch cast iron skillet to medium-high heat with a drizzle of oil if desired.
- Brown your meat until golden and crumbled and drain any excess liquid. Season with cumin, chili powder, garlic powder, paprika, plus salt and pepper to taste. Add your tomato/enchilada sauce and mix well. Transfer to a bowl and cover to keep warm.
- Add 1 tsp oil to your pan and once hot, add your onion.
- Saute for 3-4 minutes until edges are golden, then add your corn and continue cooking until tender (this will take longer for fresh/frozen and no time at all for canned)
- Add zucchini and continue to cook for 3-4 minutes until softened, but al-dente.
- Reduce heat to low and top with taco meat and black beans and sprinkle with 1 cup of cheese, plus any extra your heart desires.
- Cover with a lid until cheese is hot and melty.
- If you have a side dish to prep while keeping the main course warm, you can also cover and bake at 350 degrees F for 10-20 min while you whip together a salad or corral the fam. I employ this tactic quite often!
- Now all that's left to do is spoon this deliciousness into bowls and top with all your favorites!
Notes
- Adding an extra cup of cheese before baking increases cheesiness.
- Enhance flavors with additions like fresh garlic, red pepper flakes, or parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 100mg | 33% |
| Sodium | 746mg | 31% |
| Potassium | 1100mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 23mg | 26% |
| Calcium | 269mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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