ZUCCHINI TACO SKILLET
Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.
Provided by Carolyn Williams PhD RD
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 21.5 g, Cholesterol 69 mg, Fat 17.2 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 6.3 g, Sodium 689 mg, Sugar 4.2 g
ZUCCHINI TACOS
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
- With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.
ZUCCHINI AND CORN TACOS
Provided by Jimmy Shaw
Categories Vegetable Fourth of July Picnic Vegetarian High Fiber Cinco de Mayo Father's Day Dinner Lunch Corn Squash Zucchini Summer Healthy Party Self
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
PORTOBELLO AND ZUCCHINI TACOS
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
- Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
- Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
- To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.
ZUCCHINI TACOS
Make and share this Zucchini Tacos recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 20m
Yield 6 tacos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute in pan on medium heat, in oil, zucchini, mushrooms, and onions. Set table up as a buffet with plates, putting tortillas first, the bowl of zucchini mixture and then taco condiments. Place a scoop of veggie mixture in center of tortilla, and top with your favorite codiments. Fold tortillas over 4 ways and eat warm. Enjoy!
- Variations: Add 2 cups cooked chicken or meat to veg. mixture.
- Add 1 cup tofu to veg. mixture for added protein.
- Add 1 cup black beans.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 0.9, Sodium 200.1, Carbohydrate 23.8, Fiber 2.6, Sugar 4.4, Protein 4.5
TACO-STUFFED ZUCCHINI BOATS
This is a fairly simple to make dish that satisfies the low-carb lifestyle. When I'm feeling the need for a taco, this dish will suffice! It was so tasty that even my 5-year-old approved it! We will definitely be making this again. Guacamole and salsa also make great toppings for these.
Provided by dzcarrera
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
- Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
- Stir sour cream and sour cream seasoning mix together in a bowl.
- Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
- Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 31.8 g, Cholesterol 137.3 mg, Fat 30.1 g, Fiber 5.2 g, Protein 35 g, SaturatedFat 15.5 g, Sodium 1569.6 mg, Sugar 8.8 g
ZUCCHINI TACO CASSEROLE RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare quinoa according to package directions.
- In a large skillet, saute turkey and onion until turkey is cooked through and no longer pink.
- In a large bowl, toss together turkey, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
- Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
- Bake for 25 minutes or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
- Serve with your favorite taco toppings.
- We serve ours with avocado, cilantro, and sour cream.
Nutrition Facts : Servingsize 1 serving, Calories 1135 kcal, Fat 68 g, SaturatedFat 29 g, Cholesterol 413 mg, Sodium 1013 mg, Carbohydrate 16 g, Sugar 8 g, Protein 118 mg
ZUCCHINI TACOS
Make and share this Zucchini Tacos recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 20m
Yield 6 tacos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute in pan on medium heat, in oil, zucchini, mushrooms, and onions. Set aside in bowl. Warm tortillas slightly. Set table up as a buffet with plates, putting tortillas first, the bowl of zucchini mixture and then taco condiments. Place a scoop of veggie mixture in center of tortilla, and top with your own favorite condiments. Fold tortilla over four ways, eat warm and enjoy!
- Variations: Add 2 cups cooked chicken or meat to vegetables mixture. Add 1 cup tofu to veg. mixture for protein. Add 1 cup cooked black beans.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 0.9, Sodium 200.1, Carbohydrate 23.8, Fiber 2.6, Sugar 4.4, Protein 4.5
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4.8/5 (8)Total Time 25 minsCategory Main CourseCalories 350 per serving
- In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
- Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
- If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.
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