One-Pan Taco Zucchini Skillet
Ingredients:
2 medium zucchini, sliced into 1/2-inch thick rounds
1 tablespoon olive oil
1 onion, chopped
1 bell pepper (any color), chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 pound ground beef (or turkey, or plant-based substitute)
1 packet taco seasoning
1 cup water
1/2 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup chopped fresh cilantro (optional)
Sour cream or Greek yogurt (optional, for serving)
Your favorite taco toppings (salsa, avocado, etc., optional, for serving)
Instructions:
1. Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe skillet (cast iron is ideal, but any oven-safe skillet will work).
2. Heat the olive oil in the skillet over medium-high heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
3. Add the ground beef (or substitute) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Stir in the taco seasoning and water. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.
5. Add the black beans, corn, and zucchini slices to the skillet. Gently stir to combine.
6. Cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the zucchini is tender and the liquid has reduced slightly.
7. Remove the skillet from the oven and sprinkle with shredded cheese. Let it sit for a few minutes to allow the cheese to melt.
8. Garnish with fresh cilantro, if desired. Serve immediately with sour cream or Greek yogurt and your favorite taco toppings.