Zucchini Taco Skillet
Prep time
Cook time
Total time
Full of veggies, black beans, and delicious taco flavor; this cheese covered Zucchini Taco Skillet will be a hit with the whole family.
Recipe type: Skillet Dinner
Serves: 6-8
  • 2 tbsp olive oil
  • 1 small onion, diced (about ½ cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 segments of garlic, crushed
  • 1 tsp ground cumin
  • 1 cup salsa, I use Pace Picante Medium
  • 1 cup rice, long grain
  • 1 15 ounce can black beans, drained and rinsed
  • 2 cups vegetable broth or stock (you can use chicken if you don't have vegetable)
  • 2 -3 cups zucchini, diced
  • 2 cups shredded cheddar cheese
  • Cilantro for garnish (optional)
  • Can serve with corn chips or wrapped in a tortilla if desired.
  • salt and pepper (sprinkle on onion and carrots when sauteing)
  1. 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.
  2. Add the crushed garlic and continue sauteing for another minute or two.
  3. Add the ground cumin, salsa, rice, black beans, zucchini, and vegetable broth. Stir the mixture until combined and bring it to a boil.
  4. 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.
  5. 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.
  6. As soon as cheese is melted you are ready to serve.
  7. Enjoy!
  8. We prefer to eat this meal with corn chips or rolled in a warm tortilla.
Recipe by Real Life Dinner at https://reallifedinner.com/zucchini-taco-skillet/