My low calorie Cheesy Zucchini Taco Skillet is easy to prepare and delicious. You can prepare this dish family-style and serve onto plates or you can prepare the dish in small, individual skillets (pictured here). You will also need protective surface to place the hot skillet on. I use small olive wood cutting boards.
Ingredients..
I'm an over-seasoner and also add a dash of paprika, chili powder and cumin to taste, but taco seasoning alone is enough to create a flavorful dish. You may also want to add salt and pepper to taste. Before starting the process, empty the black beans into a strainer, rinse with cold water and set aside.
Prepare your produce.. Halve and peel the white onion, then slice into strips and cut into a fine dice. Trim zucchini ends, quarter lengthwise and cut into 1/4" dice. Half the baby tomatoes. Core the Roma tomato and cut into 1/2" dice. Stem, seed, remove ribs and cut the red bell pepper into 1/2" pieces. Thinly slice the green onions. Thinly slice the mini chives and set aside for garnish.
Here's a little trick to ensure the ground beef is separated evenly - Once the beef is half cooked, gently mash it with a wire masher similar to the one pictured here. Directions.. Place a large non-stick pan over medium-high heat. Drizzle a little olive oil, add the white onion and stir until tender (3-5 minutes). Add the ground beef and break up the meat until no pink remains (3-5 minutes). You can remove the ground beef and reuse the pan for the produce or place two pans on your stovetop and cook both simultaneously. If you chose to remove the beef and use one pan, don't worry about the meat getting cold - you will re-heat it at a later step.
If you're using the same pan that you cooked your ground beef in, there's no need to wipe the pan clean. Otherwise, place the pan over medium-high heat and drizzle a little olive oil. Add the zucchini and red bell pepper. Cook undisturbed (4-5 minutes). Combine the ground beef with the zucchini and red bell pepper. Add the black beans. Gently stir until everything is mixed evenly.
Add the mixture to the skillets and top with cheese and broil until the cheese is melted. You just want the cheese to melt, not bubble. Pay close attention, so your Cheesy Zucchini Taco Skillet doesn't burn under the broiler.
Carefully remove the skillets from the oven and place on a protective surface. Top with the baby tomatoes, mini chives and a spoonful of sour cream. You can enjoy the Cheesy Zucchini Taco Skillet alone or with purple corn tortilla chips. These chips are sturdy and can handle the heavy load of yumminess. Enjoy.. 
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