Zucchini Taco Ring
A delightful and comforting twist on taco night featuring a flaky crescent dough encasing savory taco meat, zucchini, and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian option available
Ingredients
Scale
- 1 package refrigerated crescent roll dough
- 1 lb ground beef, turkey, or lentils
- 1 cup zucchini, chopped
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tbsp taco seasoning
- Optional toppings: sliced jalapeños, olives, fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your zucchini by chopping it into small cubes.
- Cook the ground meat in a skillet over medium heat, crumbling it as you brown.
- Add the zucchini and taco seasoning to the meat, stirring well and cooking for 5–7 minutes.
- Assemble the crescent dough on a baking sheet in a ring shape with overlapping triangles.
- Fill the center of the dough ring with the taco meat and zucchini mixture, then sprinkle with cheese.
- Fold the pointy ends of the triangles over the filling to create a ring.
- Bake for 20-25 minutes until golden brown.
- Serve warm, garnished with your favorite toppings.
Notes
You can substitute with puff pastry for a crispier texture. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: taco night, family meal, zucchini recipe, comfort food