Description
This One-Pan Taco Zucchini Skillet is a quick, flavorful dinner made with ground meat, fresh zucchini, and classic taco spices. It’s a healthy, low-carb meal that comes together in just one skillet for easy cleanup.
Ingredients
- 1 pound lean ground beef
- 1 medium sweet onion, finely diced
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (8 ounce) package sliced white mushrooms
- 1 (6.5 ounce) can tomato sauce
- 1 (6 ounce) can sliced black olives
- 2 cloves garlic, minced
- salt and ground white pepper to taste
- 4 medium zucchini
- 1 (8 ounce) package shredded sharp Cheddar cheese
Instructions
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Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
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Crush stewed tomatoes into smaller pieces in a bowl, then pour into the skillet. Stir in mushrooms, tomato sauce, olives, garlic, salt, and pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
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Slice zucchini lengthwise, then cut crosswise into 1/2-inch slices. Add zucchini to beef mixture; cover and cook until zucchni is firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese; cover and cook until melted, 3 to 4 minutes.
Notes
It seems like a lot of onions; however, as I said previously, my wife loves this, and she hates onions. The onions meld well with the other ingredients and are not a prominent taste in the dish. I wouldn’t make it without them!
We like this dish with olives and mushrooms, but sometimes we omit them if we don’t have them on hand.
You can use your favorite cheese instead of Cheddar. We love cheese, so we usually double the amount called for in the recipe.
- Prep Time: 15minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 6 servings
Keywords: One-Pan Taco Zucchini Skillet