Easy Mexican Zucchini Skillet

This Mexican zucchini skillet transforms your favorite taco flavors into a low-carb delight that's ready in just 20 minutes. The combination of seasoned ground beef with light, tender zucchini noodles creates a satisfying meal that doesn't weigh you down.

I discovered this recipe when trying to find creative ways to use the abundance of summer zucchini from my garden. What started as an experiment quickly became my family's most requested weeknight dinner, especially on busy nights when we want something satisfying without the carb overload.

Ingredients

• Ground beef: Creates the hearty base for this dish. Look for 85/15 lean to fat ratio for best flavor without excess grease
• Zucchini: Spiralized into noodles serves as the low carb base. Choose firm medium zucchini for best results
• Taco seasoning: Infuses authentic Mexican flavor. Homemade offers better flavor but store bought works in a pinch
• Garlic and onion: Provide aromatic depth. Fresh is always best for maximum flavor impact
• Salsa: Adds instant flavor complexity. Choose your preferred spice level to customize the dish
• Cheese: Creates a melty delicious topping. Sharp cheddar or pepper jack add the best flavor contrast
• Fresh cilantro and green onions: Bring brightness and fresh flavor at the end

Step-by-Step Instructions

Sauté Aromatics:

Heat olive oil in a large skillet over medium high heat until shimmering. Add diced onion and minced garlic, cooking for about 2 minutes until fragrant and slightly translucent. Be careful not to burn the garlic which can happen quickly and create bitter flavors.

Brown The Meat:

Add ground beef to the aromatic base, breaking it up with a wooden spoon as it cooks. Continue cooking for 5 to 7 minutes until the meat is completely browned with no pink remaining. Drain excess fat from the pan to prevent a greasy final dish.

Season The Meat:

Sprinkle taco seasoning evenly over the cooked meat and pour in water. Stir well to combine and let simmer for 2 to 3 minutes until water is mostly absorbed and the meat is coated in a rich sauce. Add salsa and stir to incorporate, letting the flavors meld together for about 1 minute.

Add Zucchini Noodles:

Gently add spiralized zucchini noodles to the seasoned meat mixture. Reduce heat to low and cook for only 2 to 3 minutes, stirring occasionally. The key is warming the zucchini just until tender but not overcooked to prevent them from becoming mushy.

Melt The Cheese:

Sprinkle shredded cheese evenly over the entire mixture while still in the skillet. Let sit with the heat off for 1 to 2 minutes until cheese begins to melt naturally from the residual heat. For faster results, place the oven safe skillet under the broiler for 1 minute until bubbly and golden.

Garnish And Serve:

Top with diced fresh tomatoes, chopped cilantro, and sliced green onions right before serving. These fresh toppings provide color contrast, texture variation, and bright flavors that balance the rich spiced meat.

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My favorite aspect of this dish is how the zucchini noodles absorb the savory taco flavors while maintaining their fresh texture. My husband who typically avoids vegetable heavy meals always asks for seconds of this skillet dinner, which I consider the ultimate success.

Storing Your Mexican Zucchini Skillet

This recipe stores beautifully in the refrigerator for up to 3 days in an airtight container. When reheating, use a skillet rather than a microwave for best texture results. The zucchini will release some liquid during storage which can be drained off before reheating if desired. I actually find the flavors develop more complexity on the second day as the spices have time to fully permeate the ingredients.

Easy Substitutions

This recipe welcomes many simple swaps to accommodate what you have on hand. Ground turkey or chicken works perfectly in place of beef for a lighter option. Yellow squash can substitute for all or part of the zucchini for color variation. Dairy free cheese alternatives melt reasonably well if you need a lactose free version. For vegetarians, a can of black beans and diced bell peppers can replace the meat entirely while maintaining protein content.

Serving Suggestions

While this skillet meal is complete on its own, a few simple sides can round out the meal. Serve with sliced avocado or guacamole for healthy fats that complement the flavors beautifully. A simple side salad with lime vinaigrette provides fresh contrast. For family members who need more carbs, warm corn tortillas on the side allow them to make quick tacos with the filling. I often set out small bowls of extra toppings like pickled jalapeños, sour cream, and hot sauce so everyone can customize their portion.

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Frequently Asked Questions

→ Can I use chicken or turkey instead of beef?

Yes, ground chicken or turkey work just as well and can lighten the dish further.

→ How do you make zucchini noodles?

Use a spiralizer or julienne peeler to create zucchini noodles. Pre-made options can also be purchased in stores.

→ Can I make this dish vegetarian?

Absolutely. Substitute the ground meat with plant-based crumbles or sautéed vegetables like mushrooms or bell peppers.

→ What type of cheese works best?

Sharp cheddar or pepper jack cheese adds a robust flavor, but any melting cheese of preference will work.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the zucchini noodles.