This Jalapeno Beef Roll is a hearty, comforting dish that combines ground beef with fresh zucchini and melted Monterey Jack cheese. The meat mixture is seasoned with ketchup and salt, then rolled tightly to create a savory loaf that cooks evenly in the microwave. It is served alongside a simple side of buttered zucchini, which adds a fresh, tender contrast to the rich meat. This meal is perfect for busy weeknights when you want a hot, satisfying dinner without spending hours in the kitchen. The flavors are bold yet balanced, making it a great choice for family dinners or potlucks. It is easy to prepare with common pantry ingredients, ensuring a delicious result every time you make it.
Jalapeno Beef Roll With Zucchini
Description
This Jalapeno Beef Roll is a hearty, comforting dish that combines ground beef with fresh zucchini and melted Monterey Jack cheese. The meat mixture is seasoned with ketchup and salt, then rolled tightly to create a savory loaf that cooks evenly in the microwave. It is served alongside a simple side of buttered zucchini, which adds a fresh, tender contrast to the rich meat. This meal is perfect for busy weeknights when you want a hot, satisfying dinner without spending hours in the kitchen. The flavors are bold yet balanced, making it a great choice for family dinners or potlucks. It is easy to prepare with common pantry ingredients, ensuring a delicious result every time you make it.Ingredients
Directions
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Peel and shred enough of the zucchini to measure 1 cup; set aside. Shred the remaining zucchini into smaller pieces for the side dish.
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In a large bowl, combine the ground beef, bread crumbs, ketchup, grated onion, 1/2 teaspoon salt, and the reserved 1 cup of shredded zucchini. Mix well until evenly combined.
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Lay out a sheet of waxed paper large enough to hold the mixture. Spread the beef mixture into an 11x8 inch rectangle on the paper.
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Sprinkle the shredded Monterey Jack cheese evenly over the beef rectangle.
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Starting from one of the long sides, roll the meat mixture tightly around the cheese filling, using the waxed paper to help shape and support the roll.
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Press the seam and sides of the roll firmly to seal it. Carefully transfer the beef roll, seam side down, to a 2-quart oblong microwave-safe baking dish.
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Cover the dish with waxed paper. Microwave on high for 5 minutes, then reduce power to medium (50%) and cook for an additional 15 minutes.
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Let the beef roll stand covered for 5 minutes to allow juices to redistribute.
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Meanwhile, place the butter in a 10-inch round microwave-safe baking dish. Microwave on high for 30 seconds until melted.
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Add the remaining shredded zucchini to the melted butter. Cover with plastic wrap, leaving a small vent for steam to escape.
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Microwave the zucchini on high for 3 to 4 minutes, or until just tender.
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Sprinkle the cooked zucchini with the remaining 3/4 teaspoon salt.
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Slice the beef roll into 12 even slices and arrange on a serving platter. Spoon the buttered zucchini alongside the meat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 122.5kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 7.0g35%
- Cholesterol 29.0mg10%
- Sodium 111.0mg5%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.5g2%
- Sugars 1.7g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the beef roll is cooked to a safe internal temperature of 160&# 194;°F (71ðC) before serving. Use a meat thermometer to check.
If you do not have a microwave, you can bake the beef roll in a conventional oven preheated to 350ðF (175ðC) for about 45-50 minutes.
For extra heat, add diced jalapeno peppers to the beef mixture. Remove seeds for milder flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
You can substitute Monterey Jack with cheddar or mozzarella cheese if preferred.
