I don’t know about you but I’m all about the zucchini right now. I think that not having a garden this year has made me crave it big time. I’ve had fun working up some new recipes like this Chocolate Zucchini Sheet Cake. You might as well make it for dessert to go along with this skillet. 🙂
Living that Skillet Life!
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- Skillet Taco and Rice Dinner
- Chicken Zucchini Skillet with Cannellini Beans
- Taco Spaghetti Skillet Dinner
How to Make Zucchini Taco Skillet
Frequently asked questions about this Zucchini Taco Skillet Recipe
Can I add chicken or ground beef to this recipe?
Yes, you can add either. If you are going to add it, you need to cook it with the onion and carrot for a few minutes before adding the other ingredients and letting it simmer. Another option is to use pre-cooked chicken, you could add that in when you add the rice and zucchini.
Does it matter what type of rice I use?
You can use most types. I would suggest long grain, but basmati or jasmine would work fine. Brown rice and minute rice will not work with this recipe.
Can I use diced tomatoes in place of the salsa?
Yes, if you plan to do this I would suggest adding a seeded jalapeno (chopped) and sauteing it with the onions and carrots. You may also want to add some additional salt.
How big does my skillet need to be to make this recipe?
You will need a four- or five-quart skillet with a lid.
What changes would I need to make for this to be vegan?
If you would like this recipe to be vegan you will need to eliminate the cheese or use non-dairy cheese. Otherwise everything else in the recipe can stay the same.
Is this Zucchini Taco Skillet recipe gluten-free?
Yes, this recipe is gluten-free as long as you use a veggie broth that is gluten-free.
Zucchini for the win!
- 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)
- Heat the olive oil over medium-high heat in a large skillet that has a lid. Add the onion and carrot and saute for 3-4 minutes.
- Add the crushed garlic and continue sauteing for another minute or two.
- Add the ground cumin, salsa, rice, black beans, zucchini, and vegetable broth. Stir the mixture until combined and bring it to a boil.
- Try to ensure that ingredients are mostly covered with liquid. Turn temperature down to low so that the skillet is simmering. Cover with a lid and let cook for 20 minutes.
- When 20 minutes is up remove the lid and give the skillet a stir. If the rice doesn't look quite done return the 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.
- As soon as the cheese is melted you are ready to serve.
- Enjoy!
- We prefer to eat this meal with corn chips or rolled in a warm tortilla.
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Maria,
This recipe looks great. Going to try it with my taco loving grandkids!
Hi Kathy!
Miss you, Thank you and I hope your grand kids like it!
Maria
Gwen made the homemade tortillas last night and we ate them with some taco soup. So yummy!
We have been following and loving your recipes.
Love you! Miss you,
Tim and Gwen
Ahhh, this makes me so happy! You guys are the best, love and miss you both so much! I sure wish I could have over for dinner! Maybe when Covid lifts you come visit, how fun would that be! Hope you are all doing well!
This is the best recipe to sneak those verges in my kids meal! They all love scooping tortilla chips in it! Also great when your garden is bursting with zucchini’s. So easy to make and fast too! Yum! #junegiveaway
Love this recipe for using up zucchini from the garden! And bonus even my kids LOVE it! We love putting it in tacos or my kids love dipping tortilla chips in it! I love adding sour cream or avocado on top! Dinner tonight! #julygiveaway
So delicious! #julygiveaway
#augustgiveaway
Yum!!! I tried this last night with garden zucchini and it will now be served all. Of. The. Time. Thanks Maria!
#augustgiveaway
Yay! Love hearing that Hailey!
This is the recipe responsible for me following your account. So yummy! I love your content. #augustgiveaway
Awesome! I’m so glad you found my account! Thanks for following!
Instead of carrots I used 1/2 cup diced jalapeño peppers and 1/2 cup bell peppers ,diced. I replaced the rice with caulirice and only used 8 ounces tomato sauce instead of the broth. This made it low carb and delicious.
Wow! Yum! What a great idea!
This was really good, but I think it needs more spices. I will probably add taco seasoning next time instead of just cumin. I loved using my zucchini had a hard time getting the rice to soften and maybe it is because I added hamburger. I sauteed it with the carrots and onions like you said. I probably should have added more liquid. I have long grain rice and I have made just regular rice without any problems, so that is the only thing I can think of. Thank you for the recipe.
You’re welcome. A taco packet would be yummy! Glad you gave it a try!
Fantastic meal – it was a hit. I swapped pinto beans and added cubed turkey (but it did not need it). Served it on tostadas. Used leftovers in taco salad (sort of like Pollo loco beans and rice in the tostada salad). I will be making this again!
Yum! I am so glad you liked it!
Fabulous meal! We did some substitutes for family tastes – like pinto beans instead of black beans. I also used minute rice – because that is what I had – and cut the cooking time down – and it was wonderful.
I have made is vegetarian and added cooked turkey – both were good – but the meat is not necessary- this is such a hearty dish. Great for meatless Monday!
Awesome! I love hearing that Michele! I’ll have to give it a try with pinto beans next time.
A family favorite. I add a can of mexi-corn and serve with avocado, sour cream and tortilla chips. Mmm!
Thanks! So glad you like it.