Try this Beef Taco Zucchini Spaghetti recipe, or contribute your own.
- salt and pepper
- 1 tbsp olive oil
- 1/3 cup red onion chopped
- 1 large garlic clove
- 2 tbsp fresh cilantro chopped
- 3 zucchinis, blade c
- 1/2 pound of ground beef (the leaner the better!)
- 1 pinch of crushed red pepper flakes
- 1 tsp dried oregano fakes
- 1/4 cup chicken broth low-sodium
- 2 medium tomatoes seeds removed and chopped
- 1 avocado, insides cubed and removed
- 1/3 cup black beans
- 1/3 cup queso fresco crumbled
- 1 ear of corn
- 1/2 cup black olives quartered
- Carbohydrate 13.9508350074828 g
- Cholesterol 115 mg
- Fat 28.6050466675608 g
- Fiber 4.81503329205901 g
- Protein 32.5040316694629 g
- Saturated Fat 7.38158000014379 g
- Serving Size 1 1 Serving (368g)
- Sodium 439.009369791997 mg
- Sugar 9.1358017154238 g
- Trans Fat 2.22106933339175 g
- Calories 445 calories
Step-by-step
- Place a saucepan filled with enough water to cover the ear of corn. Bring to a boil and cook for about 2 minutes or until the corn is easily pierced with a fork. Remove and pour out over a colander and set aside.
- Place a large skillet over medium-low heat. Add in olive oil. Once oil heats, add in garlic and cook for 1 minute. Add in red pepper flakes and onions and cook, stirring frequently, until onions begin to soften and turn translucent. Once done, push to the side and add in the beef and sprinkle with oregano.
- Cook the beef until it's no longer pink and then mix with the onions and garlic. Cook for about 1 minute together and add in the chicken broth. Raise the heat to medium and cook until most of the liquid evaporates. Add in the tomatoes, season with salt and pepper and cook, stirring frequently for about 2 minutes.
- Add in the cilantro, stir to combine and cook for 30 seconds.
- Shave the kernels off the corn over the skillet (with a knife) and then add in the avocado, beans, olives and zucchini pasta. Cook for about 3 minutes or until zucchini pasta softens and heats through.
- Plate onto dishes and top with queso fresco!
When working with high-moisture vegetables like zucchini, equipment choice dictates the final texture. A spiralizer creates uniform strands that hold up to heat without instantly collapsing into mush. Cook the zucchini ribbons for precisely 3 minutes. Exceeding this window releases excess water and ruins the structural integrity of the dish.
Ingredient Adjustments and Their Structural Impact
Using ground beef with a higher fat content requires draining excess grease before introducing the low-sodium chicken broth. Leaner beef prevents the sauce from becoming greasy. Swapping the black beans for pinto beans alters the starch content slightly, which can thicken the surrounding pan juices. If fresh tomatoes are unavailable, use canned diced tomatoes drained through a fine-mesh sieve. Whole canned tomatoes carry excess liquid that will dilute the taco spices. Queso fresco provides a salty finish without melting into a heavy blanket. Cotija cheese serves as a direct 1:1 substitute if queso fresco is missing from the refrigerator.
- If the zucchini releases too much liquid during cooking, tilt the skillet and spoon out the excess moisture before adding the remaining vegetables.
- To store leftovers, keep the avocado separate; cut avocado oxidizes rapidly and turns brown within 2 hours at room temperature.
- Boil the ear of corn for exactly 2 minutes to retain a crisp snap in the kernels.
