Description
Sizzling Taco Zucchini Skillet – A Low-Carb, Cheesy Weeknight Wonder
Ingredients
Scale
- 1 lb ground beef
- 2 medium zucchinis, diced
- 1/2 cup chopped bell peppers (any color)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp homemade taco seasoning (or low-sodium store-bought)
- 1/3 cup water
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Optional toppings: diced avocado, sour cream (or Greek yogurt), sliced jalapeños
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic; sauté for 2-3 minutes until fragrant.
- Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in diced zucchini and bell peppers. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
- Add taco seasoning and water to the skillet. Stir well to combine and let simmer for 3-4 minutes.
- Sprinkle shredded cheddar cheese over the top. Cover the skillet and allow the cheese to melt, about 2 minutes.
- Remove from heat, garnish with chopped cilantro and optional toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 20 Minutes
Nutrition
- Serving Size: 4 servings
- Calories: 375 kcal