I’ve whipped this up four times this month and I still love it.

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.

Servings: 4

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