Mexican

Zucchini Taco Bake is for Dinner.

Zucchini Taco Bake takes 10 minutes to prepare.

Zucchini Taco Bake takes 40 minutes to cook.

Zucchini Taco Bake makes 12 servings.

The ingredients for Zucchini Taco Bake are:

1.0 cup Yellow Sweet Corn, Canned
6.0 cup, sliced Zucchini
2.0 tsp Old El Paso Taco Seasoning
16.0 tbsp Sam's Choice Thick and Chunky Salsa Mild
2.0 cup Cheddar Cheese, Kroger shredded Sharp Cheddar
2.0 cup Hunt's Fire Roasted Diced Tomato
8.0 oz Simple Truth Organic Grass Fed Ground Beef

Here is how you make Zucchini Taco Bake:

Preheat oven to 450 degrees ferinheit, Slice Zucchini and place on a baking sheet lined with parchment paper. Bake for 5 minutes, flip and bake additional 5 minutes. Remove zucchini and reduce oven temp to 350 degrees ferenheit. Brown ground beef, add taco seasoning per package instructions. Drain fire roasted tomatoes and corn. Grease 13x9 baking dish. Layer half zucchini, half of ground beef, half tomatoes, half corn, drizzle half of salsa and add half of cheese. Repeat for a second layer. Bake for 30 minutes or until heated through and cheese is melted. Serving Size: Makes 12 3 inch piecesNumber of Servings: 12.0Recipe submitted by SparkPeople user CAITSTEELE24.

The nutritional information for Zucchini Taco Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 156.7

• Total Fat: 9.0 g
• Cholesterol: 32.5 mg
• Sodium: 324.4 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 2.2 g
• Protein: 9.4 g

Zucchini Taco Bake is Mexican cuisine.