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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!
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.