Slice the zucchini into half-moon shapes and set aside. Thinly slice the bell pepper and mince the garlic. Chop the tomatoes and set everything within reach.
Heat the olive oil in a large skillet over medium-high heat until shimmering and fragrant. Add the sliced zucchini in an even layer and let it cook undisturbed for 2-3 minutes, until the edges begin to turn golden and crispy.
Flip the zucchini slices and cook for another 2-3 minutes until browned and tender. Remove them from the skillet and set aside on a plate.
Add the sliced bell peppers to the skillet and sauté for 3-4 minutes, stirring often, until they develop charred spots and soften slightly. The peppers should be smoky and fragrant.
Push the peppers to one side of the skillet and add the minced garlic. Cook for about 30 seconds until fragrant, making sure not to burn it. Mix the garlic with the peppers afterward.
Add the chopped tomatoes to the skillet along with the Mexican spice mix and cocoa powder. Stir well to combine, allowing the mixture to simmer and thicken for about 5 minutes, releasing rich aromas.
Return the cooked zucchini to the skillet and toss everything together. Season with salt and pepper to taste, and cook for another 2 minutes until heated through and flavors meld.
Sprinkle chopped cilantro over the skillet and give it a gentle stir for freshness and color. Remove from heat and let sit for a minute.
Serve the vibrant, crispy zucchini skillet hot, garnished with extra cilantro if desired. Enjoy the bold, smoky flavors with warm tortillas or alongside rice.
