Cheesy Taco Pasta Bake with Hidden Zucchini

Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish with 1 teaspoon of olive oil and set aside.

Wash 1 medium zucchini and pat dry. Using the fine holes of a box grater, grate the zucchini completely to yield about 1 cup of finely shredded zucchini. Set aside.

Grate 4 oz of cheddar cheese using the large holes of a box grater and set aside in a small bowl.

Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of dry elbow macaroni and cook for 8 minutes, stirring occasionally, until just slightly under-cooked (it will finish cooking in the oven). Drain the pasta and return it to the warm pot.

To the pot with the macaroni, add 1.25 lb of leftover taco-seasoned ground beef (from Day 1), 15 oz of canned tomato sauce, and the grated zucchini. Stir all the ingredients together over low heat for 2 minutes until the beef is thawed/warmed and the zucchini is thoroughly incorporated and virtually invisible in the sauce.

Transfer the pasta mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the 4 oz of grated cheddar cheese evenly over the top.

Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.

While the pasta is baking, prepare the side dish. Wash and trim the ends of 12 oz of fresh green beans. In a medium saucepan, bring 1/2 cup of water to a simmer over medium heat. Add the green beans, cover with a lid, and steam for 6 minutes until tender-crisp.

Drain any remaining water from the green beans. Return the pan to low heat, add 1 tbsp of unsalted butter, and season with 1/4 tsp of salt and 1/8 tsp of black pepper. Toss the green beans for 1 minute until the butter is melted and they are evenly coated.

Remove the pasta bake from the oven and let it rest for 5 minutes before slicing. Serve warm alongside the buttered green beans.