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1
Put 1/2 T olive oil in a skillet over medium heat.
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2
When heated, add onions and garlic.
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3
Saute, stirring constantly for a few minutes until onions are softened.
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4
Add shredded zucchini and cumin; saute 3-5 more minutes, stirring from time to time.
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5
Put vegetables in a bowl and set aside.
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6
Add the other 1/2 T olive oil to the skillet.
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7
Add beef, taco seasoning and water - amount on seasoning packet; cook according to packet directions.
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8
Add salsa and stir together, then reduce heat to low simmer, uncovered for 10 minutes.
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9
In the meantime, preheat oven to 350 degrees and spray a 13X9 inch baking dish with cooking spray.
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10
If using the optional topping, put zucchini disks in a bowl, coat with olive oil and then rub in corn grits/polenta.
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11
Remove meat from heat.
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12
Cover the bottom of the baking pan with a layer of tortillas, cutting and overlapping as needed.
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13
Spread 1/2 of the beef mixture over the tortillas.
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14
Cover with 1/2 the zucchini mixture and then half the cheese.
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15
Add second layer of tortillas, cutting and overlapping as needed, then layers of the remaining beef and zucchini mixtures.
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16
Follow with the rest of the tortillas, cutting and overlapping to cover completely.
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17
Sprinkle on remaining cheese.
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18
At this point, arrange the prepared zucchini disks on top, if using as a topping.
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19
Cover and bake for 30 minutes.
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20
Remove foil and bake 5-10 more minutes.
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21
Let cool for 10 minutes before serving.
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22
Garnish with yogurt (or sour cream) if desired.
