I’m not usually one to hide veggies in our food, but with the current Cyclospora outbreak, I’ve been cooking a lot more of our vegetables. Zucchini is one of my favorites because it blends into almost any savory dish without changing the flavor. Whether you finely dice it or shred it, cooking the zucchini down before adding the ground beef makes it practically disappear. If you’re skipping the lettuce on taco night but still want to add something green, I highly recommend giving this a try! Taco Meat Ingredients 2 pounds lean ground beef 1 large zucchini, finely diced or shredded 4 cloves garlic, minced 2 tablespoons tomato paste 2 packets taco seasoning (or homemade taco seasoning) 1½ cups water, or the amount recommended on your taco seasoning packet 1 tablespoon oil Pinch of kosher salt Instructions Heat the oil in a large skillet over medium heat. Add the zucchini and a pinch of kosher salt. Cook until very soft, about 8–10 minutes. Add the ground beef and cook, breaking it apart, until no pink remains. Stir in the tomato paste and garlic. Cook for 1–2 minutes to deepen the flavor of the tomato paste. Add the taco seasoning and cook for another 1–2 minutes, stirring constantly. Pour in the water (or the amount called for on your seasoning packet). Simmer according to the package directions, until the sauce has thickened. Black Beans Ingredients 2 (15-ounce) cans low-sodium black beans, undrained 1 teaspoon chicken bouillon 1 teaspoon garlic powder 1 teaspoon ground cumin Instructions Add the black beans, including all of the liquid from the cans, to a saucepan. Stir in the chicken bouillon, garlic powder, and cumin. Bring to a simmer and cook until most of the liquid has reduced. The beans should be very thick, tender, and easy to mash with the back of a spoon. Taste and add additional salt if needed. Depending on the bouillon and beans you use, you may not need any extra salt. #tacotuesdays #weeknightdinner #EasyRecipe #cooking - @thehannahbriggs