Zucchini Tacos with Beef and Yogurt

Instructions

1. Step 1

   Heat the oven to 180°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Cut the zucchini into thin, even rounds. Form eight separate beds with part of the grated cheese, overlap the zucchini rounds on top to make eight discs, season with salt, and cover with the remaining cheese.

   Ingredients used: 200.0 gr Kaşar Cheese, 2.0 gr Salt, 2.0 piece Zucchini

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Bake until the zucchini is tender and the cheese has browned around the edges, 18–22 minutes.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Let the baked rounds cool on the baking sheet until firm enough to lift and fold, about 5 minutes.

   Timer: 5 min (fixed)

   Cookware: baking sheet

5. Step 5

   Dice the tomatoes into small pieces.

   Ingredients used: 2.0 piece Tomato

   Cookware: Chef Knife, cutting board

6. Step 6

   Wash the arugula and dry it thoroughly.

   Ingredients used: 40.0 gr Arugula

7. Step 7

   Heat the olive oil in a skillet over medium heat. Add the ground beef and salt, break it into small crumbles, and cook until browned with no pink remaining and an internal temperature of at least 71°C, 7–9 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Ground Beef, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: skillet, spatula

8. Step 8

   Stir the strained yogurt with the remaining salt until smooth.

   Ingredients used: 1.0 gr Salt, 180.0 gr Strained yogurt

   Cookware: small bowl, spoon

9. Step 9

   Lift each zucchini-cheese round from the parchment. Add seasoned yogurt, cooked beef, diced tomato, and arugula, then fold gently into a taco shape and serve.

   Cookware: spatula, spoon