This cheesy tex-mex zucchini skillet is a fantastic way to use zucchini! Quick and easy, it’s packed with flavor and hearty ingredients. So yummy!

Looking for ways to use up that garden zucchini?

This one-skillet zucchini meal is the perfect solution! It’s hearty and healthful, and it comes together fast! Bonus: all.the.cheese.

Tex-Mex Zucchini Skillet Meal

This simple recipe starts with browning lean ground beef (or ground turkey) with onions and garlic, and then adding:

• corn
• beans
• green chiles
• diced tomatoes
• cumin, chili powder, oregano and paprika

All those ingredients get a good, efficient little stir to mix everything together.

And then the star of the show is added! ZUCCHINI.

And lots of it. Four cups to be exact.

The important part here is to dice the zucchini into small pieces (I use this handy food chopper – aff. link). It allows the zucchini to blend in delightfully well with the other ingredients rather than large chunks of zucchini totally stealing the show.

Not only does this make the overall dish just *work* better, but it’s also easier on the potential squash haters in the bunch. I would know. I have 2 1/2 of them.

Al Dente Zucchini

Can I share a potentially shocking opinion?

I don’t think zucchini needs to be cooked very long (or at all). Mushy zucchini is the literal absolute worst. And I’ve found that in savory dishes, I like zucchini pieces (or zucchini noodles) cooked for just a few minutes so they stay a bit al dente.

Sometimes I even leave zucchini noodles uncooked, and they are delicious.

However, you do you when it comes to the zucchini in this recipe. If you like softer zucchini, that’s totally fine. I’ll never know if you decide to cook the guts out of it.

Just promise me you’ll cover it all in a lot of cheese. A.Lot.Of.Cheese.

You can get all fancy and broil the cheese-covered skillet in the oven.

Or you can be lazy like me and cover the skillet with a lid, keep it over low heat, and let it sit there for a couple minutes until the cheese is melty and perfect.

I have several kids who give me serious side-eyes when it comes to squash in any form. I about fell over when my oldest child, who is One of Them, devoured this and declared it “crazy amazing” even knowing it was loaded with zucchini.

Of course the hefty helping of cheese and sour cream on his portion didn’t hurt matters, but he even went back for seconds, and that has never happened with any dish that involves the Z-word.

This zucchini skillet recipe is really adaptable. Play around with the ingredients and see what you come up with!

It’s such a great way to use up the humble, beloved, green, garden veggie. I hope you love it!

One Year Ago: Blueberry Muffin Bread 
Two Years Ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {No Rolling or Cutting Out}
Three Years Ago: Frozen Strawberry Lemonade Pie 
Four Years Ago: One Pot Creamy Tomato Basil Pasta 
Five Years Ago: The Best Zucchini Bread 
Six Years Ago: The Best Chocolate Zucchini Cake 
Seven Years Ago: Triple Chocolate Zucchini Cookies
Eight Years Ago: Frozen Mint Lemonade Slush
Nine Years Ago: Tappan Hill Brownies
Ten Years Ago: Summer Couscous Salad

Cheesy Tex-Mex Zucchini Skillet

Yield: 6 to 8 servings

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

• 1 pound lean ground beef or ground turkey
• ½ cup finely chopped onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup frozen corn kernels
• 1 can (14.5-ounces) diced tomatoes (don’t drain)
• 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
• 1 can (4-ounces) green chiles (mild or spicy), drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoons oregano
• ¼ teaspoon paprika, smoked or sweet
• 4 cups finely chopped zucchini (about 2 medium zucchinis)
• 1 to 2 cups shredded Mexican-blend cheese

Toppings:

• Tortilla or corn chips
• Sour cream
• Fresh, chopped cilantro
• Avocados
• Salsa
• Olives

Cook ModePrevent your screen from going dark

• In a large, 12-inch nonstick skillet (it will be very full by the end, so don’t use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.

• Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine.

• Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer).

• Season to taste with additional salt and pepper, if needed.

• Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes.

• Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

Course: Main Course

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 206kcal, Carbohydrates: 18g, Protein: 21g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 44mg, Sodium: 407mg, Fiber: 6g, Sugar: 4g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Source link

This quick and light skillet lemon parmesan chicken and zucchini is fantastic! So delicious, the bright lemon and deeper savory flavors are perfect!

Let me kindly introduce you to the meal I could every day for the rest of forever and still be left wishing I had it on the menu plan again.

It.is.so.yummy. (And ridiculously easy!)

Tips for Skillet Success

This recipe relies on a few things for optimum flavor.

The first is browning the chicken and zucchini in a hot skillet so they develop that beautiful golden color (and flavor!).

To do this, heat the oil until rippling and hot and then add the chicken in a single layer. Make sure to pat the chicken dry! It helps the chicken to sizzle and sear instead of steam in liquid.

Let the chicken cook WITHOUT STIRRING until golden. Flip and cook on the other side.

You’ll do the same thing with the zucchini! The only difference is you can cook the zucchini for less time than the chicken.

The zucchini is quite delicious cooked until just al dente. Say no to mushy zucchini!

Layers of Flavor

Once the chicken and zucchini have goldened up to perfection, stir in:

• fresh lemon juice
• a little dash of soy sauce (or a gluten-free alternative)
• dried basil and a tiny bit of dried oregano

Crank the heat up and let the ingredients sizzle until the liquid thickens slightly.

At the very end, sprinkle with Parmesan cheese and fresh basil or parsley (optional but ultra-delish).

And don’t forget to sample a little taste and add additional salt and pepper, if needed!

This skillet lemon parmesan chicken and zucchini meal is so, so simple, but as tasty as a meal that takes hours!

I could literally eat it every day.

Low Carb Skillet Meal

While this recipe is naturally low carb, when I make it for dinner for the family, I usually alter the carb eco-system and serve it alongside jasmine or brown rice or sometimes flatbread.

For the last few weeks, I’ve been making large batches of this and eating the leftovers for lunch all week with cottage cheese and cherry tomatoes on the side. (And yes, I eat the leftovers cold straight from the fridge because I’m a monster like that. )

You could easily vary the protein (use ground meat or shrimp, etc) as well as the veggies (yellow squash, broccoli, etc). It’s simple, fast, and amazing!

One Year Ago: Quick and Easy Chinese Chicken and Broccoli 
Two Years Ago: Amazing Instant Pot Lemon Curd
Three Years Ago: Loaded Cheesy Cauliflower Soup
Four Years Ago: Healthy Egg and Veggie Muffins
Five Years Ago: Tender Greek Pork Instant Pot or Slow Cooker
Six Years Ago: Chicken Tortilla Soup Instant Pot, Stovetop, Slow Cooker
Seven Years Ago: Cashew Chicken Lettuce Wraps 30-Minute Meal
Eight Years Ago: Korean Beef and Rice Or Quinoa: Simple 20-Minute Meal 
Nine Years Ago: Tuscan Sausage and White Bean Soup
Ten Years Ago: Asian Chicken Lettuce Wraps Quick and Delish

Skillet Lemon Parmesan Chicken and Zucchini

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

• 1 tablespoon olive oil
• 1 ½ pounds boneless chicken breast or thighs
• Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ cup shredded Parmesan cheese
• Fresh parsley or basil, chopped (optional)

Cook ModePrevent your screen from going dark

• Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.

• Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.

• Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don’t over cook).

• Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.

• Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.

• Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.

Course: Main Course

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 196kcal, Carbohydrates: 3g, Protein: 28g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 438mg, Fiber: 1g, Sugar: 2g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Source link

Quick, cozy, and full of lemon-garlic goodness, this 30-minute chicken and Brussels sprouts skillet is my weeknight go-to when I want something hearty but still healthy.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Brussels Sprouts

This chicken and Brussels sprouts skillet is the kind of healthy comfort food I could make on repeat. The chicken comes out juicy and golden, while the sprouts soak up all the lemony, buttery, garlicky goodness from the pan.

The chicken is seared to get that savory crust, and the Brussels sprouts go all golden and caramelized before being finished in a quick, zesty sauce. It’s high in protein and high in fiber, low-carb (if you skip the mash), and naturally gluten-free — basically weeknight gold. I’ve made this a few times, especially when Brussels sprouts are in season, and each time it hits that sweet spot of easy + flavor-packed + filling.

You might also like these high-protein, high-fiber recipes: pan-fried salmon with pea salad, popcorn chicken bowls (with quinoa), coconut chicken and cauliflower rice, or beef rice and bean burritos.

What You’ll Need

Here is what you’ll need for this chicken amd Brussels sprouts recipe. Find the full measurements in the recipe card below.

For the chicken:

• Chicken breasts: sliced thin for even cooking. Boneless thighs also work for extra juiciness.
• Sea salt & black pepper: simple seasoning, but essential. I also like a warm, slightly smoky kick from paprika. You can also add a little chili powder to this.
• Olive oil: for searing the chicken and Brussels sprouts getting those crispy edges.
• Fresh Brussels sprouts: halved for maximum surface caramelization. You can swap for broccoli if you’re not a sprout fan (but really, try it with the sprouts first!).
• Garlic: lots of it. Don’t skimp—it adds real depth.
• Lemon juice: adds brightness and cuts through the richness.
• Butter: makes it all silky and indulgent.
• Chicken broth (or stock): brings moisture and umami to the dish.
• Parsley: fresh and herby for garnish.

How To Make Chicken & Brussels Sprouts Skillet

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for chicken & Brussels sprouts skillet.

• Season the chicken with salt and pepper.
• Sear in olive oil for 3 minutes each side. Push aside in the pan.
• In the same skillet, add more oil and cook Brussels sprouts for about 5 minutes until golden.
• Stir in garlic, lemon juice, butter, broth, and paprika.
• Stir and cook everything together for 2–3 more minutes. Flipping chicken again.
• Sprinkle with parsley and serve.

Recipe Tips

• Use a large skillet so the Brussels sprouts get nicely browned instead of steaming.
• Chicken swaps: Chicken thighs work beautifully and stay juicy but need a few minutes longer.
• Make it spicy: Add red pepper flakes with the garlic if you like heat.
• Storage: Keeps well in the fridge for 3 days. Reheat in a skillet or microwave until warm.
• Make-ahead tip: Slice the chicken and prep the Brussels the day before to save time.

Serving Suggestions

Serve this over creamy mashed potatoes or fluffy rice to soak up the buttery lemon sauce. Or go low-carb with cauliflower rice. It’s also great on its own for a lighter meal, maybe with a dollop of sour cream or Greek yogurt on the side.

If you’ve tried this chicken & Brussels sprouts skillet or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Recipes With Brussels Sprouts

Source link