Ground Beef and Zucchini Street Corn Bowls

About This Recipe

Roasted zucchini and taco beef topped with creamy street corn salad.

Ingredients

• 1 pound Extra Lean Ground Beef
• 1 packet Taco Seasoning
• ½ cup Water
• 3 medium Zucchini Squash (sliced into ½" rounds (24 oz total))
• 2-3 pinches Kosher Salt
• Olive Oil Spray
• 2 cups (280g) Frozen Fire Roasted Corn (or a canned equivalent, drained and rinsed)
• 1 large Jalapeño Pepper (seeded and diced)
• 1-2 handfuls Cilantro (chopped)
• 4 Green Onions (thinly sliced, green and white parts separated)
• ½ cup (113g) Nonfat Greek Yogurt
• ½ cup (60g) Crumbled Cotija Cheese
• Juice of 2 Limes (plus the zest of 1, if desired)
• 1 teaspoon Trader Joe's Everything But the Elote Seasoning (or Tajin, chile-lime seasoning, etc.)

Instructions

1. Prepare the zucchini. Place the sliced zucchini rounds in an air fryer basket, arranging in an even layer. Sprinkle with salt and let the zucchini rest for 5-10 minutes before patting dry with a paper towel. (The salt will bring out moisture and help prevent mushy zucchini.)
2. Prepare the street corn salad. While waiting on the salted zucchini, microwave the corn for 2-3 minutes to gently thaw (still chilled but not frozen). Add the remaining corn salad ingredients except for the white parts of the green onion. Stir everything together and set aside.
3. Roast the zucchini. Lightly coat the zucchini in olive oil spray and air fry at 400ºF for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (You can also bake the zucchini on a sheet pan at 450ºF for 30-40 minutes.)
4. Cook the ground beef. While the zucchini roasts, brown and fully cook the ground beef before adding the white parts of the green onion, taco seasoning, and water. Simmer over low heat until the zucchini is ready.
5. Serve. Top the roasted zucchini with the taco beef and street corn salad. Optional: Add a drizzle of honey, tortilla chips, extra cotija cheese, extra lime juice, and rice (see notes).