Zucchini Taco Roll-Ups  Zucchini Taco Roll-Ups 3000 zucchini taco roll ups

Zucchini Taco Roll-Ups

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It is possible you’ll perhaps also not miss the shell with this ultra-fulfilling zucchini taco bake.

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  • 2 tbsp.

    additional-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 1

    jalapeno, minced

  • 1 lb.

    ground pork

  • kosher salt

  • 2 tbsp.

    Taco Seasoning

  • 1 1/2 c.

    grated Monterey jack, divided

  • 1 1/2 c.

    grated cheddar, divided

  • 1/4 c.

    bitter cream

  • can fire-roasted overwhelmed tomatoes

  • 4

    medium zucchini, sliced ⅛” thick

  • Cilantro, chopped, for garnish


    1. Step 1Preheat oven to 400 levels F.
    2. Step 2In a gargantuan skillet over medium warmth, warmth olive oil. Add onion and cook dinner till relaxed, 5 minutes. Add jalapeño and cook dinner 2 minutes extra. Add ground pork and cook dinner till now not red, 8 minutes, then drain the stout. Season with salt, mix within the taco seasoning, and add ½ cup of each and each Monterey Jack and cheddar, then put aside.
    3. Step 3Unfold a skinny layer of overwhelmed tomatoes into the bottom of a 9″-x-13” baking dish. On each and each slash of zucchini, spoon a skinny layer of bitter cream and overwhelmed tomatoes. Top with a layer of pork mixture, and sprinkle with Monterey Jack and cheddar. Roll up and field seam aspect down in baking dish. Repeat to maintain the dish. Sprinkle high with final cheese.
    4. Step 4Bake till zucchini is relaxed and cheese is melted, about Half-hour. Garnish with cilantro.

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John Komar

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Rian Handler

Rian Handler is a food writer, editor, and recipe developer with a fierce esteem for bitter gummies.

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