Taco Stuffed Zucchini Boats



These Mexican themed Zucchini boats are easier than they look.  Zucchini flesh added to the meat mixture adds moisture so you can use very lean meat.  Use the largest zucchini you can find.  Like corn  - add more.  Like beans - add more.   You can dress these up with your favorite taco toppers - onions, tomatoes, sour cream, additional cheese.  

 I always have extra filling which I use for lunches later in the week. The filling can be eaten alone or used to make a taco salad or a burrito or to fill a traditional taco shell.  


 

Author: Mary

Taco Stuffed Zucchini Boats

Ingredients:

  • 2 large zucchini, halved lengthwise
  • olive oil or avocado oil cooking spray
  • 1 Tbsp avocado oil or olive oil
  • 1 medium yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 lb. lean  ground beef or ground turkey
  • sea salt and freshly ground black pepper, 1/4 teaspoon each or to taste
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup fire-roasted tomatoes with juices
  • 1⁄2 cup black beans, drained and rinsed
  • 1⁄2 cup  corn, frozen (thawed) or canned
  • 1 Tbsp fresh lime juice
  • 1⁄2 cup shredded Mexican cheese blend

Instructions:

  1. Preheat your oven to 375 degrees F, and line a baking tray with parchment paper.
  2. Scoop out the inside flesh of your zucchinis to create the boats. Reserve the zucchini flesh for later.
  3. Place each zucchini, cut side up, into the prepared pan.  Spray or rub with cooking oil and season with salt and pepper.  Bake 12-15 minutes to soften.
  4. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
  5. Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
  6. Add in ground beef and cook,  breaking up the meat with a wooden spoon until just cooked through.
  7. Sprinkle meat with all of the seasonings then stir in roasted tomatoes, beans, corn, lime juice and remaining zucchini flesh. Simmer, about 5-7 minutes.
  8. Carefully spoon the taco mixture into your zucchini boats and top with cheese. 
  9. Return to the oven and bake until cheese is melty and zucchinis are tender and heated through, about 5-10 minutes.
  10. Top with your favorite taco toppings and enjoy.  
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