We have a garden for the first time in years. We do not have a wide variety of plants. However, Greg got a bit enthusiastic with the ones he decided to plant. I may have to set up a vegetable stand on the side of the road to sell some.
The zucchini has started to come in. I am trying new recipes daily to change things up.
Grilled zucchini ✅
Zucchini patties ✅
Zucchini bread ✅
Then today’s recipe is Mexican Skillet with Potatoes and Zucchini. ✅
It may sound like the recipe of a desperate housewife. Which I suppose, in a way, it is. I was desperate to figure out something new to make with zucchini.
I planned to roast the vegetables and serve them alongside a hamburger steak. I think roasting brings out the BEST flavor. By the time the food was on our plate, it was completely different from my original thoughts, and I feel so much better than it would have been.
Give this a try, and if you need zucchini, give me a call. I can probably help you out!! 😉
Mexican Skillet with Potatoes and Zucchini
Ingredients
- 2 tablespoons water
- 3 tablespoons extra-virgin olive oil
- 4-5 cups diced, skin-on white or golden potatoes
- 3-2 cups seeds removed, diced zucchini
- salt and pepper to taste
- 1/2-1 teaspoon ground cumin
- 1 pound ground beef
- 1 (1-oz.) packet taco seasoning
- 2-3 cups shredded Cheddar cheese
- Sour cream if desired
- 1 cup pico de gallo or salsa
- guacamole if desired
Instructions
- Preheat oven to 425℉.
- Add diced potatoes and zucchini to a large sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper and cumin. Bake in preheated oven, tossing occasionally, until tender.
- Brown ground beef and drain. Add taco seasoning and water and combine.
- Remove potatoes and zucchini from oven. Top with taco meat. Sprinkle with shredded cheese and return to the oven until the cheese melts. (watch closely)
- Remove from oven and serve. Top each serving with sour cream, pico or salsa, and guacamole, if desired.
