Dinner

One-Pan Taco Zucchini Skillet Recipe (Low Carb) Recipe

Byluca Carter October 26, 2025October 26, 2025

Introduction

This One-Pan Taco Zucchini Skillet is a delicious low-carb dinner that’s quick and easy to prepare. Packed with flavorful ground beef, fresh vegetables, and melted cheese, it’s perfect for a satisfying weeknight meal.

The image shows a round metal skillet filled with a cooked mix of ground meat, diced green, red, and yellow vegetables, topped with melted yellow cheese that looks creamy and gooey in spread spots, garnished with fresh green cilantro leaves and two slices of lime placed on top. A wooden spatula rests in the skillet, partially scooping some of the mix. The skillet sits on a white marbled surface, surrounded by fresh cilantro sprigs and a gray striped cloth. The colors of the dish are rich browns, greens, reds, and bright orange-yellow cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil cooking spray
1 1/2 pounds lean grass-fed ground beef

1/2 onion, chopped
2 bell peppers, diced

2 cups zucchini, diced
2 teaspoons chili powder or salt-free taco seasoning

14.5 oz diced tomatoes or 10 oz can diced tomatoes with green chilis
1/4 cup water
Salt and pepper, to taste

2/3 cup shredded cheddar or Monterey Jack cheese
Avocado, cilantro, extra cheese, or other taco toppings, as desired

Instructions

Step 1: Spray a large skillet with olive oil cooking spray and heat over medium-high. Add ground beef and cook until browned and fully cooked through.

Step 2: Add chopped onion, diced bell peppers, and a sprinkle of salt to the cooked beef. Sauté for 2-3 minutes until vegetables soften.
Step 3: Stir in chili powder or taco seasoning, diced zucchini, and canned tomatoes. Cook for 3-5 minutes until zucchini is tender, adding 1/4 cup water if the mixture starts to stick to the skillet.
Step 4: Sprinkle shredded cheese evenly over the skillet. Cover and let it melt, about 2 minutes.

Step 5: Serve topped with avocado, cilantro, extra cheese, or your favorite taco toppings.

Tips & Variations

Use ground turkey or chicken instead of beef for a lighter option.
Add black beans or corn if you want a heartier dish, though this will add carbs.

Substitute zucchini with yellow squash for a slightly sweeter flavor.
For extra spice, add a pinch of cayenne pepper or chopped jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water before reheating can help maintain moisture.

How to Serve

A large metal pan contains a cooked mix of ground meat and diced vegetables like green peppers, zucchini, and red tomatoes. The top layer has melted orange-yellow cheese, slightly browned, spread unevenly over the dish. The mixture appears thick and chunky, with visible bits of meat and veggies blending together, showing a rich, juicy texture. The pan rests on a white marbled surface, and a black spatula with some food on it is partly inside the pan, lifting some of the cheesy mixture. In the blurry background, a white bowl with extra food and lemon wedges can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply replace the ground beef with plant-based protein like crumbled tofu, tempeh, or a meat substitute to keep it vegetarian and low carb.

Is this recipe suitable for meal prep?

Absolutely! This dish reheats well and makes a great meal prep option. Portion into containers and refrigerate for easy grab-and-go lunches or dinners during the week.