Beef and Zucchini Tacos


Your basic taco…with a little added green!  Simply throw in some diced zucchini with the beef and you’ve got Beef and Zucchini Tacos!  We had LOTS of ground beef mixture leftover, so I’ll plan to use it on Friday night…I recently came across a VERY INTERESTING vegetable that I’d never heard of before.  And I can’t wait to share this concoction with you on Friday! {I know…this suspense…It must be killing you!}

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Beef and Zucchini Tacos

Yield – 4-6 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes


  • 1.5 lb ground beef, browned and drained ($1.95/2=$.98!!!)
  • 2 cups zucchini, diced ($.25) From my ginormous zucchini
  • 4 1/2 tsp Homemade Taco Seasoning ($0.20)
  • Salt/Pepper, to taste
  • Old El Paso – 6 hard shells, 6 soft shells pack ($1.49)
  • 1 large tomato, diced (from the garden)
  • About 1 cup chopped iceberg lettuce ($.20)
  • About 1 cup shredded cheddar cheese ($.30)
  • 4 corn cobs ($.68)


  • Brown ground beef with diced zucchini and chopped onion. Drain and return to pan. Add spices and let saute for 3-4 minutes to let the flavors infuse.
  • Prepare taco fixins…chop lettuce, dice tomato and set out shredded cheese.
  • Cook corn cobs in boiling water for 4-5 minutes, or in a microwavable dish covered with plastic wrap for 2-2.5 minutes per ear.
  • Assemble tacos.
  • Serve Beef and Zucchini Tacos with Corn on the Cob.

Cost $4.25

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  1. says

    I will have to try adding zucchini next time we make tacos. I like using leftover taco meat to make taco salad or chili. Can’t wait to see what you are going to make.

  2. Jenny says

    Oh. My. Goodness! We had tacos last night and I almost added shredded zucchini to the meat! Great minds think alike…
    However, Hub came in just as I began to grate it and said he thought we should have at least one meal without hidden zucchini.

    • Ivy says

      This gave me a giggle! My husband doesn’t like zucchini, and that’s exactly the technique I was thinking when I noticed this recipe called for diced!


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