Last week I posted about canning zucchini relish. Well, here's another zucchini recipe and it's VERY healthy and delicious!!
Ever since I did my first Whole 30 Challenge a couple of years ago, eating healthier has been a priority for me and hubby! Also, I've noticed as I've gotten "older" (yuck!) keeping extra weight off is harder and harder... So, I try to cut the carbs as much as possible! Of course, I'm a sucker for pizza once in awhile. Why does bread have to taste so good??
Anyway... Back to the yummy Zucchini Taco Bake!
This recipe is SUPER DUPER easy! Especially if you've already prepped your meat, which is another thing I love to do, because it saves so much time!!
I did it in my DIY Italian Turkey Sausage recipe.
Basically, you cook at least 3 lbs of meat or more (pictured below I did 6)... I use ground turkey and add what ever spices you want or not. A lot of times, I just do the plain ground turkey and add it to chili or whatever I'm cooking and then add the spices. This is so flexible!
Then you freeze into individual baggies, how ever many pounds, that's how many baggies. I use sandwich baggies, then I label a large gallon size freezer bag with the type of meat... Taco, Italian Sausage, Asian, Plain. I keep reusing that large freezer bag.
In this case, I wanted taco meat, so I just double the recipe to the amount of meat I cooked. This is the recipe I use. Which is FANTASTIC!!
So now you're ready to make the Zucchini Taco Bake, right??
Spray your dish with a non stick spray or grease it up with coconut oil. Chop up all of that lovely fresh zucchini!
Mix in your taco turkey meat... I added a bit of cheddar...optional of course! Then bake at 350 degrees, for about 40-50 minutes. Since your meat is already precooked, you just need the zucchini to bake through.
Zucchini Taco Bake
2 medium zucchinis, chopped
1 lb. of taco meat
Sprinkle of cheddar cheese
Mix and bake at 350 degrees for about 40-50 minutes, until zucchini is soft.