There are so many zucchini recipes that are great, but this one is truly remarkable. Zucchini taco bake is juicy, flavored and very tasty.
Recipe for zucchini taco roll-ups
This recipe makes 6-8 servings. Preparation time is 25 minutes, and cooking time 30 minutes.
Ingredients that you need:
- 1 lb. ground beef
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 jalapeno, minced
- kosher salt
- 2 tbsp. Taco Seasoning
- 1 ½ cups grated Monterey jack, divided
- 1 ½ cups grated cheddar, divided
- 1/4 cup of sour cream
- 1 (15-oz.) can fire-roasted crushed tomatoes
- 4 medium zucchini, sliced ⅛” thick
- Cilantro, chopped, for garnish
At first, preheat oven to 400 degrees F (200 degrees C).
In a large skillet, heat olive oil over medium heat. Then add onion and cook until tender, for about 5 minutes. Add jalapeño and cook 2 minutes more.
Then add ground beef and cook until no longer pink, about 8 minutes, and drain the fat after is done. Season with salt, mix in the taco seasoning, and add ½ cup of both Monterey Jack and cheddar, then set aside.
Spread a thin layer of crushed tomatoes into the bottom of a 9″-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sour cream and crushed tomatoes. Top with a layer of beef mixture, and sprinkle with Monterey Jack and cheddar. Roll up and place seam side down in baking dish. Repeat to fill the dish. Sprinkle top with remaining cheese.
Bake until zucchini is tender and cheese is melted, about 30 minutes. Garnish with cilantro. Serve and enjoy!
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