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Zucchini Taco Roll-Up Bake

These plant-based Taco Zucchini Rollups are a light but flavorful entrée that perfect for springtime dinners. Bonus – they’re both dairy- and gluten-free!

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small red onion, chopped
  • 1 fresh jalapeño, minced
  • 1 package Ground beef alternative of choice, (can also substitute for 1 cup cooked brown lentils)
  • A Pinch of Salt
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 1 can crushed tomatoes (15 oz)
  • 4-5 medium zucchini, sliced 1/8" thick lengthwise
  • 1 cup Daiya Pepperjack Cutting Board Shreds

Instructions

Preheat oven to 400 degrees F

In a large skillet over medium heat cook chopped red onion in the olive oil until tender. Add the minced jalapeno and cook for two more minutes.

Add ground beef alternative, taco seasoning and water to the onion mixture. Stir until the taco seasoning has been thourougly combined. Cook on medium heat until water has been absorbed. Then set aside.

Spread a thin layer of crushed tomatoes into the bottom of a 9" x 13" baking dish.

On each slice of zucchini spoon a thin layer of crushed tomatoes and beef alternative mixture. Top with a sprinkle of Daiya Pepperjack Cutting Board Shred. Roll up and place into baking dish.

Top the rolled up zucchini with remaining shred and bake until the zucchini is tender and the shreds are melted, about 30 minutes.

Tips for cooking with Daiya

55 min
Total Time
25 min
Prep Time
30 min
Cook Time
6-8
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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