This tacky tex-mex zucchini skillet is a unbelievable method to make use of zucchini! Fast and straightforward, it’s full of taste and hearty substances. So yummy!

In search of methods to make use of up that backyard zucchini?

This one-skillet zucchini meal is the right resolution! It’s hearty and healthful, and it comes collectively quick! Bonus: all.the.cheese.


Tex-Mex Zucchini Skillet Meal

This straightforward recipe begins with browning lean floor beef (or floor turkey) with onions and garlic, after which including:

  • corn
  • beans
  • inexperienced chiles
  • diced tomatoes
  • cumin, chili powder, oregano and paprika

All these substances get an excellent, environment friendly little stir to combine every thing collectively.

12-inch skillet with ground beef, canned tomatoes, beans, green chiles and corn.

After which the star of the present is added! ZUCCHINI.

And plenty of it. 4 cups to be actual.

The essential half right here is to cube the zucchini into small items (I take advantage of this useful meals chopper – aff. hyperlink). It permits the zucchini to mix in delightfully nicely with the opposite substances somewhat than massive chunks of zucchini completely stealing the present.

Not solely does this make the general dish simply *work* higher, but it surely’s additionally simpler on the potential squash haters within the bunch. I might know. I’ve 2 1/2 of them.

Finely chopped zucchini on top of ingredients in skillet.

Al Dente Zucchini

Can I share a probably surprising opinion?

I don’t suppose zucchini must be cooked very lengthy (or in any respect). Mushy zucchini is the literal absolute worst. And I’ve discovered that in savory dishes, I like zucchini items (or zucchini noodles) cooked for only a few minutes so that they keep a bit al dente.

Generally I even depart zucchini noodles raw, and they’re scrumptious.

Nonetheless, you do you in relation to the zucchini on this recipe. In case you like softer zucchini, that’s completely nice. I’ll by no means know in case you resolve to cook dinner the heart out of it.

Simply promise me you’ll cowl all of it in numerous cheese. A.Lot.Of.Cheese.

Shredded cheese covering ingredients in skillet.

You may get all fancy and broil the cheese-covered skillet within the oven.

Otherwise you may be lazy like me and canopy the skillet with a lid, hold it over low warmth, and let it sit there for a pair minutes till the cheese is melty and ideal.

12-inch skillet with zucchini, ground beef, beans and seasonings covered in cheese.

A Versatile Meal

This tacky Tex-Mex zucchini skillet meal is so tasty! The flavors are wonderful, and you may serve it one million alternative ways.

Over rice.

Loaded with toppings.

With chips.

Cheesy tex-mex zucchini skillet with corn chips on white plate.

I’ve a number of youngsters who give me critical side-eyes in relation to squash in any kind. I about fell over when my oldest youngster, who’s One among Them, devoured this and declared it “loopy wonderful” even figuring out it was loaded with zucchini.

In fact the hefty serving to of cheese and bitter cream on his portion didn’t harm issues, however he even went again for seconds, and that has by no means occurred with any dish that entails the Z-word.

This zucchini skillet recipe is admittedly adaptable. Mess around with the substances and see what you give you!

It’s such a good way to make use of up the common-or-garden, beloved, inexperienced, backyard veggie. I hope you find it irresistible!

Fork pulling bite size piece away from portion of zucchini skillet ingredients on white plate.

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serving spoon lifting up cheesy portion of zucchini skillet

Tacky Tex-Mex Zucchini Skillet

Yield: 6 to eight servings

Prep Time: 30 minutes

Prepare dinner Time: 15 minutes

Complete Time: 45 minutes

  • 1 pound lean floor beef or floor 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 (do not drain)
  • 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4-ounces) inexperienced chiles (gentle or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoons oregano
  • ¼ teaspoon paprika, smoked or candy
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 to 2 cups shredded Mexican-blend cheese


  • Tortilla or corn chips
  • Bitter cream
  • Recent, chopped cilantro
  • Avocados
  • Salsa
  • Olives
  • In a big, 12-inch nonstick skillet (it will likely be very full by the top, so do not use a smaller measurement) over medium warmth, brown the bottom beef, onion, garlic, salt and pepper. Break the meat into small items and cook dinner till now not pink. Drain grease.
  • Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to mix.
  • Add the zucchini and stir till evenly mixed. Deliver the combination to a mild simmer over medium warmth and cook dinner, stirring usually, till the substances are heated via and the zucchini is tender (I solely cook dinner for a couple of minutes so the zucchini stays al dente; cook dinner longer if you need the zucchini softer).
  • Season to style with further salt and pepper, if wanted.
  • Flip the warmth to low. Pat the zucchini combination right into a principally even layer, sprinkle with cheese, cowl with a lid or loosely with foil, and let relaxation on the warmth till the cheese is melted, 3-4 minutes.
  • Serve heat with toppings of selection: chips, bitter cream, cilantro, olives, avocados, salsa, and so forth.

Serving: 1 serving, Energy: 206kcal, Carbohydrates: 18g, Protein: 21g, Fats: 6g, Saturated Fats: 3g, Ldl cholesterol: 44mg, Sodium: 407mg, Fiber: 6g, Sugar: 4g

Observe @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I like seeing all of the goodness you’re whipping up in your kitchens!

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