Ingredients
1 lb lean ground beef
2 medium zucchinis (about 4 cups sliced)
1 small onion (finely chopped)
1 garlic clove (minced)
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 cup diced tomato
1/2 cup shredded cheddar cheese
1/4 cup chopped cilantro
1/4 cup chopped avocado
1 lime (cut into wedges)
Instructions
Preheat oven to 375°F (190°C)
Pat zucchini slices dry with paper towels and arrange on a baking sheet
Lightly grease the baking sheet and bake zucchini for 15-20 minutes, flipping halfway, until tender and slightly charred
While zucchini bakes, heat a skillet over medium heat and cook beef until browned
Add onions, garlic, cumin, paprika, and garlic powder to beef mixture; cook 5-7 minutes until softened
Stir in diced tomatoes
Assemble plates by placing beef mixture on zucchini planks
Top with cheddar cheese, avocado, cilantro, and lime wedges
Notes
For best results, pat zucchini slices thoroughly to avoid sogginess
Use fresh lime juice instead of bottled for vibrant flavor
Freeze cooked beef mixture for up to 3 months and reheat with thawed zucchini planks
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling/Baking/Sautéing
- Cuisine: Tex-Mex
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 taco plate
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 45mg