“Extra vitamins from the zucchini will keep you dancing in your bikini! Make now, cut in individual portions and freeze for future meals.”
1hr 5mins

Ingredients Nutrition


  1. Put 1/2 T olive oil in a skillet over medium heat. When heated, add onions and garlic. Saute, stirring constantly for a few minutes until onions are softened. Add shredded zucchini and cumin; saute 3-5 more minutes, stirring from time to time. Put vegetables in a bowl and set aside. Add the other 1/2 T olive oil to the skillet. Add beef, taco seasoning and water - amount on seasoning packet; cook according to packet directions. Add salsa and stir together, then reduce heat to low simmer, uncovered for 10 minutes. In the meantime, preheat oven to 350 degrees and spray a 13X9 inch baking dish with cooking spray. If using the optional topping, put zucchini disks in a bowl, coat with olive oil and then rub in corn grits/polenta. Remove meat from heat. Cover the bottom of the baking pan with a layer of tortillas, cutting and overlapping as needed. Spread 1/2 of the beef mixture over the tortillas. Cover with 1/2 the zucchini mixture and then half the cheese. Add second layer of tortillas, cutting and overlapping as needed, then layers of the remaining beef and zucchini mixtures. Follow with the rest of the tortillas, cutting and overlapping to cover completely. Sprinkle on remaining cheese. At this point, arrange the prepared zucchini disks on top, if using as a topping. Cover and bake for 30 minutes. Remove foil and bake 5-10 more minutes. Let cool for 10 minutes before serving. Garnish with yogurt (or sour cream) if desired.

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