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.
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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
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.
In a little bowl, add cumin, onion powder, garlic powder, paprika, chili oregano, powder, and salt. Mix together.
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.