A vibrant, one-pan skillet featuring seasoned ground beef and tender zucchini topped with melty cheese—an easy, low-carb twist on classic tacos.

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Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté 2–3 minutes until softened.
Add ground beef and taco seasoning; cook 5–7 minutes, breaking beef into crumbles until browned and cooked through. Season with salt and pepper.
Stir in diced zucchini and tomatoes; cover, reduce heat to medium-low, and cook 5–7 minutes until zucchini is tender-crisp.
Sprinkle cheese evenly over the top. Reduce heat to low and cover; cook 2–3 minutes until cheese melts.
Remove from heat, sprinkle with cilantro if desired, and serve hot — with tortilla chips, over rice, or in tortillas if preferred.

Make it vegetarian: swap beef for black beans or plant-based meat crumbles.
Add heat: include chopped jalapeño or a dash of hot sauce.
Bulk it up: stir in corn, bell peppers, or black beans.
Low-carb: serve over cauliflower rice or with lettuce wraps.
Make-ahead: cook beef mixture ahead; add zucchini just before reheating to keep it crisp.