This low carb one pan taco zucchini skillet is a delightful fusion of Mexican flavors and healthy eating. Originating from the vibrant culinary traditions of Mexico, tacos are a beloved dish worldwide. By substituting traditional taco shells with zucchini, this recipe offers a low-carb alternative that doesn't skimp on flavor. It's perfect for those looking to enjoy a hearty, colorful meal without the extra carbs. The dish is saucy and chunky, making it a satisfying option for a quick weeknight dinner or a casual gathering with friends.
This taco zucchini skillet pairs wonderfully with a side of fresh avocado slices or a simple green salad dressed with lime vinaigrette. For those who aren't strictly low-carb, a serving of cauliflower rice or a handful of tortilla chips can complement the dish nicely, adding a bit of crunch. A dollop of sour cream or a sprinkle of shredded cheese on top can also enhance the flavors.
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Low Carb One Pan Taco Zucchini Skillet
Servings: 4
Ingredients
1 lb ground turkey or beef
2 medium zucchinis, diced
1/2 cup canned black beans (rinsed & drained)
1/2 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes (with juices)
1 packet taco seasoning (or 2 tbsp homemade)
1 tbsp olive oil
Salt & pepper to taste
Optional toppings: shredded cheese, avocado, cilantro, sour cream, lime wedges
2 medium zucchinis, diced
1/2 cup canned black beans (rinsed & drained)
1/2 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes (with juices)
1 packet taco seasoning (or 2 tbsp homemade)
1 tbsp olive oil
Salt & pepper to taste
Optional toppings: shredded cheese, avocado, cilantro, sour cream, lime wedges
Directions
Cook the meat:
In a large skillet over medium heat, add olive oil and ground meat. Cook until browned, breaking it up with a spoon.
In a large skillet over medium heat, add olive oil and ground meat. Cook until browned, breaking it up with a spoon.
Add zucchini:
Stir in diced zucchini and cook for about 5 minutes, until just tender.
Stir in diced zucchini and cook for about 5 minutes, until just tender.
Season it up:
Add taco seasoning and mix well to coat the meat and zucchini.
Add taco seasoning and mix well to coat the meat and zucchini.
Mix in the veggies:
Stir in black beans, corn, and diced tomatoes (with juice). Simmer for 5–7 minutes until everything is heated through and the flavors meld.
Stir in black beans, corn, and diced tomatoes (with juice). Simmer for 5–7 minutes until everything is heated through and the flavors meld.
Finish & serve:
Taste and adjust salt and pepper. Top with cheese or your favorite toppings if desired. Serve hot!
Taste and adjust salt and pepper. Top with cheese or your favorite toppings if desired. Serve hot!
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Variations & Tips
For a vegetarian version, substitute the ground beef with crumbled tofu or a plant-based meat alternative. You can also add more vegetables like mushrooms or spinach for extra nutrients. If you prefer a spicier dish, add a diced jalapeño or a pinch of cayenne pepper. For a creamier texture, stir in a few tablespoons of cream cheese before adding the shredded cheddar. This recipe is versatile and can be adjusted to suit your taste preferences.