Prep the zucchini: Preheat the oven to 400°F (200°C). Lightly oil a sheet pan. Slice zucchini into thin planks (about 1/8–1/4 inch) or rounds. Lay them on the pan, drizzle with a little oil, and sprinkle with salt. Roast for 8–10 minutes to soften and release moisture. Pat dry with paper towels and set aside. Reduce oven to 375°F (190°C).

Cook the beef: Warm a large skillet over medium-high heat. Add a little oil, then the onion and a pinch of salt. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds.

Season and simmer: Add ground beef. Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed. Sprinkle in taco seasoning and toast 30 seconds.

Make it saucy: Stir in tomato paste, drained tomatoes, green chiles (if using), and beef broth. Simmer 3–5 minutes until slightly thickened. Taste and adjust salt and pepper.

Whisk the creamy layer: In a small bowl, mash the softened cream cheese with 1/2 cup of the shredded cheese until smooth. If it’s too stiff, warm it briefly in the microwave.

Assemble: Lightly oil a 9x13-inch baking dish. Layer half the zucchini, spread half the creamy cheese mixture, spoon on half the taco beef, and sprinkle with 1/2 cup shredded cheese. Repeat: remaining zucchini, creamy mixture, beef, and top with the rest of the shredded cheese.

Bake: Cover loosely with foil and bake at 375°F for 15 minutes. Uncover and bake 10–12 more minutes, until bubbling and browned in spots.

Rest and garnish: Let it rest 10 minutes. Sprinkle with chopped cilantro and serve with lime wedges.