Zucchini Taco Roll Ups:

zucchinitacorolll

Zucchini Taco Roll Up

 

INGREDIENTS

 

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

1 jalapeno, minced

1 lb. ground beef

kosher salt

2 tbsp. Taco Seasoning

1 1/2 c. grated Monterey jack, divided

1 1/2 c. grated cheddar, divided

1/4 c. sour cream

1 (15-oz.) can fire-roasted crushed tomatoes

4 medium zucchini, sliced ⅛” thick

Cilantro, chopped, for garnish

DIRECTIONS

 

Preheat oven to 400 degrees F.

In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, 5 minutes. Add jalapeño and cook 2 minutes more. Add ground beef and cook until no longer pink, 8 minutes, then drain the fat. 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.

 

Health and Wellness Associates

Archived

312-972-WELL

Advertisements

Posted on January 31, 2017, in Diets and Weight Loss, Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: