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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.

Stir in the minced garlic, shredded zucchini, and shredded carrot. Cook for another 3-5 minutes, until the vegetables have softened slightly.

Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and vegetables with the seasonings. Cook for 1 minute, until fragrant.

Pour in the beef broth and bring the mixture to a simmer. Reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.

While the filling simmers, warm the tortillas according to package directions. This can be done in a microwave, oven, or on a dry skillet.

Serve the Zucchini Beef Taco filling in the warm tortillas with your favorite toppings such as shredded lettuce, shredded cheddar cheese, diced tomatoes, sour cream, and salsa.


Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.

Stir in the minced garlic, shredded zucchini, and shredded carrot. Cook for another 3-5 minutes, until the vegetables have softened slightly.

Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and vegetables with the seasonings. Cook for 1 minute, until fragrant.

Pour in the beef broth and bring the mixture to a simmer. Reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.

While the filling simmers, warm the tortillas according to package directions. This can be done in a microwave, oven, or on a dry skillet.

Serve the Zucchini Beef Taco filling in the warm tortillas with your favorite toppings such as shredded lettuce, shredded cheddar cheese, diced tomatoes, sour cream, and salsa.
