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a brown bowl with taco beef, street corn salad, roasted zucchini, Spanish rice, tortilla chips, and lime wedges

Ground Beef and Zucchini Street Corn Bowls

Roasted zucchini and taco beef topped with creamy street corn salad.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 315kcal
Author: Mason Woodruff

Ingredients

  • 1 pound Extra Lean Ground Beef
  • 1 packet Taco Seasoning
  • ½ cup Water
  • 3 medium Zucchini Squash sliced into ½" rounds (24 oz total)
  • 2-3 pinches Kosher Salt
  • Olive Oil Spray

For the Street Corn Salad

  • 2 cups (280g) Frozen Fire Roasted Corn or a canned equivalent, drained and rinsed
  • 1 large Jalapeño Pepper seeded and diced
  • 1-2 handfuls Cilantro chopped
  • 4 Green Onions thinly sliced, green and white parts separated
  • ½ cup (113g) Nonfat Greek Yogurt
  • ½ cup (60g) Crumbled Cotija Cheese
  • Juice of 2 Limes plus the zest of 1, if desired
  • 1 teaspoon Trader Joe's Everything But the Elote Seasoning or Tajin, chile-lime seasoning, etc.

Instructions

  • Prepare the zucchini. Place the sliced zucchini rounds in an air fryer basket, arranging in an even layer. Sprinkle with salt and let the zucchini rest for 5-10 minutes before patting dry with a paper towel. (The salt will bring out moisture and help prevent mushy zucchini.)
  • Prepare the street corn salad. While waiting on the salted zucchini, microwave the corn for 2-3 minutes to gently thaw (still chilled but not frozen). Add the remaining corn salad ingredients except for the white parts of the green onion. Stir everything together and set aside. 
  • Roast the zucchini. Lightly coat the zucchini in olive oil spray and air fry at 400ºF for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (You can also bake the zucchini on a sheet pan at 450ºF for 30-40 minutes.)
  • Cook the ground beef. While the zucchini roasts, brown and fully cook the ground beef before adding the white parts of the green onion, taco seasoning, and water. Simmer over low heat until the zucchini is ready. 
  • Serve. Top the roasted zucchini with the taco beef and street corn salad. Optional: Add a drizzle of honey, tortilla chips, extra cotija cheese, extra lime juice, and rice (see notes).

Notes

The nutrition facts are for the ground beef, zucchini, and street corn salad only. Here are two options for serving with rice that I used:
  • 2 pouches Spanish yellow bone broth rice from A Dozen Cousins (1/2 pouch per serving): 515 calories, 39g protein, 65g carbs, 10g fat, and 6g fiber
  • 1 pound bag frozen Trader Joe's Mexican-Style Riced Cauliflower (1/4 bag per serving): 365 calories, 35g protein, 29g carbs, 11g fat, and 7g fiber

Nutrition

Serving: 1serving = 1/4 of each component | Calories: 315kcal | Carbohydrates: 24g | Protein: 33g | Fat: 9g | Fiber: 6g