Best Zucchini Taco Skillet Recipes

SKILLET ZUCCHINI

Skillet Zucchini image

A one-skillet dish that makes a wonderful side or meal in itself.

Provided by MRS. SHOCKLEY

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup butter
6 medium zucchini, sliced
1 large onion, sliced
2 large tomatoes, cut into chunks
4 slices cooked bacon
salt and pepper to taste
¼ cup water
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded Cheddar cheese
½ grated Parmesan cheese

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.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 18.7 g, Cholesterol 49.3 mg, Fat 18.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 9.5 g, Sodium 780.9 mg, Sugar 5.5 g

ZUCCHINI TACOS

Zucchini Tacos image

Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 medium zucchini, cut into 1/2-inch rounds
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup finely chopped white onion (from 1 medium onion)
2 teaspoons minced garlic
1 tablespoon tomato paste
1 can (15 ounces) black beans, rinsed and drained
8 corn tortillas
Sour cream, crumbled goat cheese, sliced radishes, pickled jalapenos and carrots, and lime wedges, for serving

Steps:

In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.