Best Skillet Zucchini Recipes

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

SKILLET ZUCCHINI AND SAUSAGE

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
• Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
• Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
• Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

ZUCCHINI BEEF SKILLET

Steps:

• In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

GROUND BEEF ZUCCHINI SKILLET

Steps:

• In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer for 10-15 minutes or until heated through and zucchini is tender. Sprinkle with Parmesan cheese.

STOVE-TOP ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Brown ground beef with onion and bell pepper in a large skillet or pot with lid. Drain grease.
• Add garlic and seasonings. Stir.
• Add zucchini and stir. Cover with lid and cook over medium heat for approximately 15 minutes until the zucchini is crisp tender (I don't add any water, the zucchini has enough). Stir about every 5 minutes.
• Remove lid and stir in spaghetti sauce. Cook for another 5 minutes.
• Great served with cottage cheese or topped with parmesan!

SKILLET ZUCCHINI

Steps:

• Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

ZUCCHINI TACO SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
• Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.

SKILLET PORK CHOPS WITH ZUCCHINI

Steps:

• In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.

ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
• Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
• Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA

Steps:

• Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
• Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
• Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
• Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.

PORK AND ZUCCHINI RICE SKILLET

Steps:

• Combine 2 cups of chicken broth and brown rice in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
• Meanwhile, heat olive oil in a deep skillet over medium heat and cook pork until browned on all sides, about 5 minutes. Add zucchini and cook for 3 minutes. Add 1 cup chicken broth and simmer until zucchini are soft, about 5 minutes. Add rice. Mix in green onions, rosemary, and Parmesan cheese and cook until well combined, 1 to 2 minutes. Season with salt and pepper.

MEXICAN ZUCCHINI SKILLET CASSEROLE

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
• Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.

GROUND BEEF ZUCCHINI SKILLET MEAL

Steps:

• In a skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
• Stir in the corn, tomatoes, tomato sauce, zucchini, basil, oregano, salt and pepper.
• Cover and cook for 10-15 minutes - on a medium heat until heated through and zucchini is tender.
• Sprinkle with parmesan cheese right before serving.

SAUSAGE ZUCCHINI SKILLET

Steps:

• In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is evaporated, stirring occasionally. Serve with rice.

SKILLET ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
• Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
• In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
• Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
• Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.

ZUCCHINI, BLACK BEAN, AND RICE SKILLET

Steps:

• Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
• Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

SEASONED ZUCCHINI IN A SKILLET

Steps:

• Slice the zucchini.
• Heat the olive oil in a non-stick skillet over a medium heat and add the zucchini and garlic. Cook until done to your liking, around 10-12 minutes (this will also depend on the thickness of your zucchini slices).
• Add the Cavenders seasoning once the zucchini has softened and released some liquid so the seasoning doesn't burn or stick.
• Serve hot when cooked to your liking.