Taco Stuffed Zucchini Boats are a low carbohydrate and healthier option for taco night. Lean hamburger with homemade taco spices is packed into burrowed zucchini and topped with melted cheese.
It’s fast, easy and makes a tasty meal.
These taco stuffed zucchini boats truly satisfied. Even Mr. K loved them and he typically isn’t a fan of zucchini. Many of the zucchini taste is masked with the delicious taco meat. The zucchini is likewise quite sturdy even after it’s prepared, making it a fantastic car for the taco stuffing.
Mr. K and I actually made these together for lunch prior to lastly installing and embellishing our tree. It’s lastly starting to appear like Christmas! I can’t wait to attempt other kinds of packing for these zucchini boats.
- 4 medium zucchini
- 1 pound lean ground beefI used 98% lean
- 1/4 cup minced onion
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1tsp chili powder
- 1/2 tsp saltor more to taste
- 1/2 tsp oregano
- 1/2 cup salsa
- 3/4 cups hredded cheddar cheese
- 2scallionscarefully chopped
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Preheat oven to 400 F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Utilize a spoon to hollow out zucchini, leaving a 1/4 inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini portions for another recipe or include some into your taco meat mixture. Place zucchini into a big baking sheet lined with parchment paper.
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In a little bowl, add cumin, onion powder, garlic powder, paprika, chili oregano, powder, and salt. Mix together.
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Bring to medium high heat and cook till meat is nearly done. Continue to cook up until meat is no longer pink.
- Fill zucchini with taco meat mix. Location back into oven and prepare an additional 5 minutes, so cheese is melted over the zucchini boats.