Zucchini Taco Skillet Food
CHEESY ZUCCHINI TACO SKILLET
This Cheesy Zucchini Taco Skillet is a quick and easy, 21 Day Fix-approved comfort food dinner recipe. Because even healthy eaters deserve cheese with their zucchini. ;)
Provided by NancyLynn Sicilia
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Spray a pan with olive oil cooking spray. Over medium low heat, saute onions and pepper for 2-3 minutes.
- Add ground beef and brown until cooked through.
- Add remaining ingredients and cook together for 10-15 minutes, or until the zucchini is tender. Stir in 2/3 cup of cheese and remove from heat (or omit this step for dairy free or if you are over your blue).
- Portion into 4 bowls and top with your favorite taco toppings!
Nutrition Facts : ServingSize 1/4 of skillet, Calories 308 calories, Sugar 5.9 g, Sodium 508.9 mg, Fat 12.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 11.2 g, Fiber 2.4 g, Protein 37.7 g, Cholesterol 106.5 mg
ZUCCHINI TACO SKILLET
Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.
Provided by Carolyn Williams PhD RD
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 21.5 g, Cholesterol 69 mg, Fat 17.2 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 6.3 g, Sodium 689 mg, Sugar 4.2 g
ZUCCHINI TACOS
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
- With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.
ZUCCHINI TACO SKILLET
Full of veggies, black beans, and delicious taco flavor; this cheese covered Zucchini Taco Skillet will be a hit with the whole family.
Provided by Maria
Categories Skillet Dinner
Time 40m
Yield 6-8
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium-high heat in a large skillet that has a lid. Add the onion and carrot and saute for 3-4minutes.
- Add the crushed garlic and continue sauteing for another minute or two.
- Add the ground cumin, salsa, rice, black beans, zucchini, and vegetable broth. Stir the mixture until combined and bring it to a boil.
- Try to ensure that ingredients are mostly covered with liquid. Turn temperature down to low so that the skillet is simmering. Cover with lid and let cook for 20 minutes.
- When 20 minutes is up remove lid and give the skillet a stir. If rice doesn't look quite done return lid and let cook for 2-3 more minutes. If rice is done remove skillet from heat and sprinkle the shredded cheese evenly over the skillet and place the lid back on so that the cheese can melt.
- As soon as cheese is melted you are ready to serve.
- Enjoy!
- We prefer to eat this meal with corn chips or rolled in a warm tortilla.
ZUCCHINI TACO SKILLET
A taco in a skillet. Made guilt free with lots and lots of veggies goodness! Ground beef, onion, tomatoes, seasoning, beans, and much more.
Provided by TheSkinnyFork.com
Yield Servings: 6
Number Of Ingredients 12
Steps:
- Place the 1 Lb. meat into a large skillet and brown of a medium-high heat. Add in the chopped white parts of the bunch of green onions, 8 Oz. tomato sauce, 8 Oz. diced tomatoes, 1 Tbsp. cumin, 1 Tbsp. chili powder, 1/2 Tsp. garlic powder, and 1/2 Tsp. paprika. Continue to cook for a few more minutes before transferring aside to a large bowl. Add the 2 medium chopped zucchinis and the can of black beans into the skillet to cook until the zucchini is tender (about 5-10 minutes.) Once tender, add the meat mixture back into the skillet along with the zucchini and beans. Stir and cook for abutter 5 minutes or so until all is heated through once more. Top with the 1 c. shredded cheese and cover with the lid. Turn the heat off and allow the cheese to melt. When the cheese is melted, divide evenly among bowls to serve and enjoy right away!
Nutrition Facts : The Skinny Servings
ZUCCHINI TACO CASSEROLE RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare quinoa according to package directions.
- In a large skillet, saute turkey and onion until turkey is cooked through and no longer pink.
- In a large bowl, toss together turkey, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
- Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
- Bake for 25 minutes or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
- Serve with your favorite taco toppings.
- We serve ours with avocado, cilantro, and sour cream.
Nutrition Facts : Servingsize 1 serving, Calories 1135 kcal, Fat 68 g, SaturatedFat 29 g, Cholesterol 413 mg, Sodium 1013 mg, Carbohydrate 16 g, Sugar 8 g, Protein 118 mg
EASY TACO SKILLET
Easy recipe that uses only one pan. This recipe can be made for under $10!
Provided by Amanda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 34.5 g, Cholesterol 103.3 mg, Fat 24.7 g, Fiber 2.4 g, Protein 30.1 g, SaturatedFat 13 g, Sodium 1010.3 mg, Sugar 6.4 g
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