Zucchini Taco Casserole with Jalapeno Jelly and Lemon Thyme Honey Mustard

Ingredients: For the Zucchini Taco Casserole:

  • 4 medium-sized zucchini, sliced into thin rounds
  • 1 pound ground beef or turkey
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

For the Jalapeno Jelly:

  • 1 cup jalapeno peppers, finely chopped (seeds removed for milder flavor)
  • 1 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 pouch liquid pectin

For the Lemon Thyme Honey Mustard:

  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • Zest of 1 lemon
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste


Zucchini Taco Casserole:

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
  3. Add chopped onions and garlic to the skillet; sauté until softened.
  4. Stir in the taco seasoning and cook according to package instructions.
  5. In a greased casserole dish, layer half of the sliced zucchini.
  6. Spoon the cooked meat mixture over the zucchini layer.
  7. Add the remaining zucchini slices on top.
  8. Sprinkle shredded cheddar cheese over the zucchini.
  9. Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the cheese is melted and bubbly.
  10. Remove from the oven and let it cool for a few minutes before serving.

Jalapeno Jelly:

  1. In a saucepan, combine chopped jalapenos, sugar, and apple cider vinegar.
  2. Bring the mixture to a boil over medium-high heat, stirring constantly.
  3. Stir in the liquid pectin and continue boiling for 1-2 minutes until the jelly thickens.
  4. Remove from heat and let it cool before transferring to a jar. Refrigerate until ready to use.

Lemon Thyme Honey Mustard:

  1. In a bowl, whisk together Dijon mustard, honey, lemon zest, and chopped thyme.
  2. Season with salt and pepper to taste.
  3. Refrigerate until ready to serve.

Nutrition Facts (per serving, assuming 6 servings): (Note: Nutrition values may vary based on specific ingredients and portion sizes.)

  • Calories: ~400
  • Total Fat: ~20g
  • Saturated Fat: ~9g
  • Cholesterol: ~80mg
  • Sodium: ~700mg
  • Total Carbohydrates: ~30g
  • Dietary Fiber: ~3g
  • Sugars: ~20g
  • Protein: ~25g

Enjoy your Zucchini Taco Casserole with Jalapeno Jelly and Lemon Thyme Honey Mustard!