Zucchini Taco Casserole

 

Ingredients:

4 C. shredded zucchini

½ t. salt

2 large eggs

1 C. shredded Pepper Jack cheese, divided

2 C. shredded cheddar cheese, divided

2 lb. ground beef

1 packet taco seasoning (2 T. if using homemade)

¾ C. water

1 C. sour cream

½ C. salsa

Cooking spray

Optional Toppings:  shredded lettuce, diced tomatoes, green onions, black olives, avocados, cilantro, sour cream, jalapeños

Directions:

1. Preheat oven to 400°F.
2. Place shredded zucchini in a colander and sprinkle with salt.
3. Let this sit for 10-15 minutes, then squeeze out as much moisture as possible using a clean towel.
4. In a large bowl, combine drained zucchini, eggs, 1 cup cheddar and ½ cup Pepper Jack.  Stir until evenly mixed.
5. Lightly coat a 9x13-inch baking dish with cooking spay.
6. Press zucchini mixture firmly into an even layer across the bottom.
7. Bake for 20 minutes, until crust is set and lightly golden.
8. Meanwhile, heat a large skillet over medium-high heat.  Cook ground beef for 7-9 minutes, breaking into crumbles until browned.
9. Drain excess grease.
10. Stir in taco seasoning and water, simmer for 3-4 minutes.
11. Mix in sour cream and salsa until smooth.
12. Spread taco beef evenly over the baked zucchini crust.
13. Sprinkle remaining 1 cup cheddar and ½ cup Pepper Jack over the top.
14. Return to oven and bake for 18-20 minutes, until cheese is melted, bubble, and lightly golden.
15. Broil for 1-2 minutes, if desired.
16. Let rest for 5-10 minutes before slicing.
17. Top with desired toppings and serve warm.