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Southwest Zucchini Skillet Recipe

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I like to serve this with corn bread. I also make sure to have extra salsa on hand for my husband—he likes his food spicy!—Cathy Barkley, De Beque, Colorado
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 cup chopped onion
  • 4-1/2 cups chopped zucchini
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup salsa
  • 1 can (17 ounces) whole kernel corn, drained
  • 1 can (16 ounces) chili beans
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 344 calories, 17 g fat (11 g saturated fat), 70 mg cholesterol, 867 mg sodium, 24 g carbohydrate, 6 g fiber, 21 g protein.


  1. In a large skillet, brown beef with salt and onion; drain. Add zucchini, tomatoes and salsa. Cover and simmer about 20 minutes or until zucchini is crisp-tender. Add the corn and beans; cook until heated through. Remove from the heat. Gradually stir in sour cream; sprinkle with cheese. Cover and let stand until cheese melts. Yield: 6-8 servings.
Originally published as Southwest Zucchini Skillet in Country Ground Beef 1993, p81

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Reviewed Jun. 18, 2014

"very good use of zucchini."

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