This flavorful Tex-Mex zucchini skillet is a delicious way to enjoy zucchini! It’s quick, easy, and packed with hearty ingredients. Simply delightful!
Need ideas for using up that surplus zucchini from your garden?
This one-skillet zucchini dish is the answer! It’s nutritious, filling, and comes together in no time! Plus, it’s loaded with cheese.
Tex-Mex Zucchini Skillet Meal
This easy recipe starts with browning lean ground beef (or ground turkey) with onions and garlic, then adding:
- corn
- beans
- green chiles
- diced tomatoes
- cumin, chili powder, oregano, and paprika
All these ingredients are mixed together thoroughly.
Then comes the star of the show – ZUCCHINI.
Lots of it. Four cups, to be precise.
The key here is to dice the zucchini into small pieces (I use this convenient food chopper – aff. link). This ensures the zucchini blends in well with the other ingredients, avoiding large chunks that overpower the dish.
This not only enhances the overall dish but also makes it more appealing to those who aren’t fans of squash. Trust me, I have 2 1/2 of them.
Al Dente Zucchini
Can I share a somewhat controversial opinion?
I believe zucchini doesn’t need much cooking (or any at all). Mushy zucchini is the worst. In savory dishes, I prefer zucchini pieces (or zucchini noodles) cooked for just a few minutes to retain a slight bite.
Sometimes, I even leave zucchini noodles uncooked, and they taste fantastic.
However, feel free to cook the zucchini to your liking in this recipe. If you prefer softer zucchini, go for it. I won’t judge if you cook it longer.
Just promise me you’ll top it generously with cheese. A.Lot.Of.Cheese.
You can get fancy and broil the cheese-covered skillet in the oven.
Or you can be like me and cover the skillet with a lid, keep it on low heat, and let it sit for a few minutes until the cheese melts perfectly.
A Versatile Meal
This delectable Tex-Mex zucchini skillet meal is a real treat! The flavors are incredible, and you can serve it in countless ways.
Over rice.
Loaded with toppings.
With chips.
I have several kids who usually shy away from squash in any form. I was pleasantly surprised when my oldest child, who is one of them, devoured this dish and declared it “amazing” despite knowing it was chock-full of zucchini.
Of course, the generous helping of cheese and sour cream on his plate helped, but he even went back for seconds, which is a first for any zucchini dish.
This zucchini skillet recipe is highly adaptable. Experiment with the ingredients and create your own version!
It’s a fantastic way to make the most of the humble, beloved green garden veggie. I hope you enjoy it!
One Year Ago: Blueberry Muffin Bread
Two Years Ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {No Rolling or Cutting Out}
Three Years Ago: Frozen Strawberry Lemonade Pie
Four Years Ago: One Pot Creamy Tomato Basil Pasta
Five Years Ago: The Best Zucchini Bread
Six Years Ago: The Best Chocolate Zucchini Cake
Seven Years Ago: Triple Chocolate Zucchini Cookies
Eight Years Ago: Frozen Mint Lemonade Slush
Nine Years Ago: Tappan Hill Brownies
Ten Years Ago: Summer Couscous Salad
Cheesy Tex-Mex Zucchini Skillet
- 1 pound lean ground beef or ground turkey
- ½ cup finely chopped onion
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen corn kernels
- 1 can (14.5-ounces) diced tomatoes (don’t drain)
- 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
- 1 can (4-ounces) green chiles (mild or spicy), drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoons oregano
- See also Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta Recipe