Found a trick to stretch ground beef using grated zucchini

I started adding one grated zucchini per pound of ground beef when making tacos or spaghetti sauce. It adds bulk without changing the taste much, and my family didn't even notice the first time I tried it in Dallas last month. Has anyone else found a good veggie to mix in with meat?

2 comments

2 Comments

taylor_young2d ago

Doesn't the zucchini add a ton of moisture though? I tried this once and my taco meat came out more like a wet slop, not the nice crumbly texture I want. I'd rather just use a little extra onion or bell pepper to stretch it out, or even just use less meat overall.

felix1472d ago

You ever try salting the zucchini first and squeezing the water out before adding it... that makes a big difference. But honestly, even then it still releases a little moisture while cooking. What kind of pan are you using? I find a hot cast iron pan lets the moisture cook off faster than nonstick...