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!

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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

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• 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.

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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!

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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)

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• 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.

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This stuffed zucchini recipe has three cheeses, roasted red peppers, and basil. These are easy, taste incredible, and perfectly cheesy!

This recipe came from the summer we decided to grow zucchini in our garden. We were inundated with them! We needed lots of ways to use zucchini, and these made it to the top of our favorites list. They are easy, quick, and taste amazing.

The ingredient list for this recipe is inspired by our super popular veggie lasagna, which is made with zucchini, cheese, and a sauce made with tomatoes and roasted red peppers.

Key Ingredients

• Zucchini: For this recipe, I look for medium, firm zucchini. You’ll cut them in half and then scoop out some of the middle, so you want them large enough to fit the cheese stuffing. Yellow summer squash is also excellent.
• Roasted Red Pepper: I love the sweet flavor of roasted red peppers and often keep a jar of them in the fridge. If you would like to roast your own, look at our roasted red pepper hummus recipe, which shows how to roast bell peppers.
• Cheese: I use three cheeses in this recipe. Ricotta makes the filling creamy, parmesan adds a sharp, cheesy flavor, and mozzarella melts and turns golden brown. Cottage cheese is an excellent substitute for the ricotta. If you are making this vegetarian, use a vegetarian-friendly parmesan cheese or substitute it with another sharp cheese like white cheddar.
• Basil: We add basil leaves to the for fresh summer flavor before serving. If you only have dried basil, mix 1 teaspoon into the ricotta filling instead.

Find the full recipe with measurements below.

How to Make Stuffed Zucchini Boats

Tip 1: How to make zucchini boats. All you need to do is slice the zucchini in half lengthwise. Then use a spoon to scoop out a channel down the middle. You don’t need to remove much, just enough to make some room for the ricotta and pepper filling. The channel created by scooping out some of the zucchini makes them look like canoes.

Tip 2: Bake zucchini without the stuffing first. Rub the zucchini halves with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet and roast until tender (about 15 minutes). This is where some other recipes fall short. Zucchini has a lot of moisture, so roasting them unstuffed first lets some extra moisture cook off.

Tip 3: Stuff the zucchini. I love to stuff the zucchini with a mixture of ricotta cheese, parmesan cheese, and chopped roasted red peppers, top it with mozzarella cheese, and slide it back into the oven to finish cooking.

For a heartier variation, add some cooked quinoa, rice, or cooked ground turkey or chicken to the stuffing.

More Zucchini Recipes

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Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

I’ve been making these Keto Zucchini Fritters for over a decade now and I look forward to them every summer. Our zucchini plants tend to go wild toward the end of July and I scramble to keep up.

I make several and freeze batches of Zucchini Lasagna and Keto Zucchini Bread. And I never say no to some Keto Chocolate Zucchini Cake. But these easy fritters are a family favorite.

We also like to play with the flavors and add-ins. We always add some sort of cheese and some herbs and spices. So I am giving you two delicious flavor options. Feel a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you!

Why you will love this recipe

Not only is this recipe a great way to use up zucchini, but it’s versatile too! They make an excellent keto side dish, but they can also be serves as appetizers. And they are fabulous for breakfast or brunch with a fried egg on top.

They really aren’t hard to make, but you do need to take some care when flipping them. They also store nicely in the fridge and can even be frozen.

And these keto zucchini fritters have only 3g net carbs per serving. So you can dig in and enjoy!

Ingredients you need

• Zucchini: Make sure you salt and drain the zucchini, then squeeze it to remove most of the moisture.
• Crushed pork rinds: You could also use almond flour.
• Coconut flour: This helps bind the fritters and soak up any excess moisture.
• Eggs: Eggs help hold the fritters together better. Oil for pan frying: Both coconut oil and avocado oil are good choices. Keep in mind that coconut oil has a stronger flavor while avocado oil is more neutral.
• Fritter recipe option 1: Crumbled feta, green onions, ground marjoram, pepper and salt.
• Fritter recipe option 2: Shredded cheddar cheese, jalapeños, garlic powder, cumin and salt.

Step by Step Directions

1. Prep the zucchini: Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

2. Prep the dry ingredients: In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions (Option 1) or the cheddar and jalapeños (Option 2).

3. Add the zucchini: Mix in the zucchini and eggs until the batter comes together. Using your hands, form the mixture into 6 even patties.

4. Fry up the fritters: In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

5. Drain the fritters: Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Frequently Asked Questions

More savory keto zucchini recipes

Keto Zucchini Fritters Recipe

Servings: 6 fritters

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Zucchini Fritters with Feta and Green Onion

• 2 cups (248 g) finely shredded zucchini
• 1/4 tsp salt
• 1/2 cup (28 g) crushed pork rinds
• 3 tbsp (21.3 g) coconut flour
• 1 tsp ground marjoram
• 3/4 tsp pepper
• 1 cup (150 g) crumbled feta
• 2 medium green onions, chopped
• 2 large eggs
• 2 to 3 tbsp Coconut oil or avocado oil for the pan

Cheddar Jalapeno Zucchini Fritters

• 2 cups (248 g) finely shredded zucchini
• 1/4 tsp salt
• 1/2 cup crushed pork rinds
• 3 tbsp coconut flour
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 cup (113 g) shredded cheddar cheese, (4 ounces)
• 2 large eggs
• 1 to 2 medium jalapenos, (finely minced)
• 2 to 3 tbsp Coconut or avocado oil for the pan

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Zucchini Fritters with Feta and Green Onion

• Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

• In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.

• Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.

• In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

• Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Cheddar Jalapeno Zucchini Fritters

• Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.

Storage Information: Store the fritters in a coved container in the fridge for up to 5 days. You can also freeze them for several months. 
Nutritional information is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter): 
Calories: 211
Total fat: 14.1g
Carbohydrate: 4.1g
Total dietary fiber: 1.8g
Protein: 16.4g

Serving: 1fritter | Calories: 200kcal | Carbohydrates: 4.8g | Protein: 15.4g | Fat: 13.6g | Fiber: 1.8g

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We love this fresh zucchini noodle salad recipe! Raw zucchini makes delicious salads, especially when tossed with our unbelievably good Greek yogurt dressing!

Zucchini doesn’t get enough credit for salads! I love raw zucchini salads, so I’m obsessed with this zoodles salad with a spicy Greek yogurt dressing, feta, and tomatoes. Since the zucchini goes in raw, it holds a bit better than cooked zucchini noodles, which are better enjoyed right away. Once dressed, this salad is good for a couple of days.

If you’ve not made noodles out of zucchini before, I’ve got you covered with a quick tutorial below (with and without a spiralizer). For another salad like this, see our lemon herb zucchini salad.

Key Ingredients

• Zucchini: You can use store-bought zoodles or make them (noodles made from zucchini). Use fresh, firm zucchini for the best results. I have shared how to make them below.
• Cucumber, Tomatoes, Red Onion, and Olives: The extra veggies we add to this zucchini salad are inspired by a classic Greek salad. For the olives, I use Kalamata, but green Castelvetrano olives are also really delicious.
• Feta Cheese: Like a classic Greek salad, we add lots of feta. You can crumble it onto the salad or do what I did in our photos and add larger cubes.
• Greek Yogurt Dressing: My dressing starts with plain Greek yogurt, then I mix in a garlic clove, crumbled feta, lemon zest and juice, olive oil, honey, and to add a tiny bit of spice, some Sriracha.

Find the full recipe with measurements below.

How to Make a Zucchini Noodle Salad

Tip 1: Turn zucchini into noodles. I highly recommend using a spiralizer for this recipe. If you don’t have one, I’ve included tips below for making zoodles without (a mandoline or peeler work in a pinch). A spiralizer creates long, curly noodles in minutes. My model is from Paderno (it was around $30). To make zoodles:

1. Secure the spiralizer to your countertop (mine has suction cups). Trim the ends of the zucchini and press it firmly into the spiralizer.
2. Turn the handle until all the zucchini turns into noodles. Since your noodles will be long, use scissors to cut the noodles around 12 inches long.
3. Use the zoodles immediately in the salad, or store them in the fridge or freezer. I have included storing tips below the recipe. I also like making a double batch and saving them for my garlic parmesan zucchini noodles recipe.

Tip 2: Use our Greek yogurt dressing. Once you have your noodles ready, you can toss them with the dressing (which is as simple as stirring everything together) and the extra veggies, then top with feta cheese. Easy, fresh, and so delicious!

Serving Suggestions

This salad is tasty served by itself, or you can add some protein with poached shrimp, lemon dill baked salmon, or sliced juicy chicken breasts.

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