Zucchini-Beef Tacos

So what do you do when you have a fridge full of zucchini, kids that don't want to eat it as a side dish, and a desire to not bake it into desserts and zucchini bread?


You stick it in everything else you can think of, of course!

This actually turned out really good, and the kiddos just ate it right up as if it were regular beefy taco meat.  (Which actually means that my meat-eaters liked it and my non-meat eaters wouldn't touch it because they don't eat beef...)

So how did I do it?  There's no recipe here because I know you can handle this one without it.  It's really hard to screw up.

First you start to cook your ground beef (or turkey) just like you would any other day you were making tacos.  If you like to add a little onion or garlic, add it in.  Just cook it like usual.  Then, when there's just a little pink left in the meat, dump in the grated zucchini.  (Hint: If your ground beef/turkey is fatty and there's a lot of grease in the pan, drain your meat before adding in the zucchini.)

Then you mix it up and keep cooking.  What you see pictured here is a little over 1/2 lb. of ground beef and one medium zucchini, grated.

Cook until the meat is no longer pink, then add in your usual taco seasoning and water.

Cook and stir until the extra water has cooked out, then serve in tacos, taco salads, or whatever you normally use the taco meat for.   It's excellent!