Fit Vegetable Smash Tacos

Ingredients

• 1 large zucchini (Peeled and grated; squeeze well to remove excess water)
• 2 medium carrots (Peeled and grated; squeeze together with the zucchini)
• 3 eggs
• 80 g protein or light cheese
• 1 g salt (For the base)
• pepper (To taste, for the base)
• paprika (To taste, for the base)
• 320 g lean ground beef
• salt (To taste, for seasoning the beef)
• black pepper (To taste, for seasoning the beef and sauce)
• 40 g zero-sugar ketchup
• 45 g 0% Greek yogurt
• 10 g chopped pickles
• 3 g mustard
• 1 g apple cider vinegar
• 1 g smoked paprika
• garlic powder (To taste)
• onion powder (To taste)
• 4 light processed cheese slices (One per taco)
• lettuce (Torn into pieces, for garnish)
• spray extra-virgin olive oil (A drizzle for greasing and cooking; amount not specified)

Steps

1. 1

   Preheat a conventional oven to 190 °C and line a baking sheet with parchment paper.

2. 2

   Peel the zucchini and carrots. Finely grate them, then squeeze them very well with your hands or a clean kitchen towel to remove as much water as possible.

3. 3

   Transfer the squeezed vegetables to a bowl. Add the eggs, protein or light cheese, 1 g of salt, pepper, and paprika. Mix until evenly combined.

4. 4

   Divide the mixture into 4 portions on the baking sheet and spread each portion into a thin disk, resembling a taco. Leave space between the disks.

5. 5

   Spray or drizzle a little oil over the surface and bake in a conventional oven at 190 °C for about 25 minutes, until the bases are cooked and firm enough to flip.

6. 6

   Meanwhile, prepare the sauce by mixing the zero-sugar ketchup, 0% Greek yogurt, chopped pickles, mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper. Taste and adjust the seasoning if necessary.

7. 7

   Let the cooked bases cool slightly, then carefully flip them so that the side that was touching the baking sheet faces upward.

8. 8

   Divide the 320 g of ground beef into 4 portions and press one portion onto each vegetable base, forming an even layer. Season the beef with salt and pepper.

9. 9

   Heat a large frying pan over medium-high heat. Cook the tacos with the beef side in contact with the pan until the beef is well browned and completely cooked; the center should not remain pink.

10. 10

    Once the beef is cooked, place one light cheese slice on each taco. Continue cooking until the cheese melts.

11. 11

    Top each taco with the prepared sauce and torn lettuce.

12. 12

    Fold each base in half to form the taco and serve immediately.

Notes

The creator indicates approximately 280 kcal per serving, with 12.5 g of carbohydrates, 33 g of protein, and 12 g of fat. The beef cooking time and the amounts of lettuce, spices, and oil are not specified; cook the beef until completely done and use the oil sparingly.

Nutrition per serving

• main
• high-protein
• fit
• low-carb
• baked
• beef
• vegetable-based
• quick meal