Description
Learn how to make delicious Taco Stuffed Zucchini Boats with this easy recipe. Perfect for a healthy and flavorful meal option. Click here now!
Ingredients
- – 4 medium (about 910g) zucchinis, cut in half lengthwise
- – 1/2 cup (120ml) mild salsa
- – 1 lb (454g) lean ground beef
- – 1 tsp (5 ml) garlic powder
- – 1 tsp (5 ml) cumin
- – 1 tsp (5 ml) kosher salt, or to taste
- – 1 tsp (5 ml) chili powder
- – 1 tsp (5 ml) paprika
- – 1/2 tsp (3 ml) oregano
- – 1/2 small onion, minced
- – 2 tbsp (30 ml) bell pepper, minced
- – 4 oz (113g) can tomato sauce
- – 1/4 cup (60ml) water
- – 1/2 cup (60g) reduced fat Mexican blend shredded cheese
- – 1/4 cup (15g) chopped scallions or cilantro, for topping
Instructions
- Begin by bringing a large pot of salted water to a boil. Adjust your oven to 400°F to preheat.
- Pour 1/4 cup of salsa into the bottom of a large baking dish.
- With a small spoon or melon baller, scoop out the centers of each zucchini half, leaving a 1/4-inch thick border intact.
- Finely chop the removed zucchini flesh and set aside 3/4 cup for the filling, squeezing out excess moisture with a paper towel; discard the rest or save it for another use.
- Place the zucchini halves in the boiling water for 1 minute, then remove them.
- In a large skillet, cook the ground beef until browned, breaking it up as it cooks. Once browned, incorporate the spices and stir thoroughly.
- Add the minced onion, bell pepper, reserved zucchini, tomato sauce, and water to the skillet. Stir, cover, and let it gently simmer for approximately 20 minutes.
- Using a spoon, fill each hollowed zucchini with the taco mixture, distributing evenly with about 1/3 cup per zucchini, and press down gently.
- Sprinkle 1 tablespoon of shredded cheese over each filled zucchini. Cover the dish with foil and bake for 35 minutes until the cheese is melted and the zucchini is tender.
- Garnish with chopped scallions and serve with salsa on the side.
Notes
- Make sure to remove excess moisture from the chopped zucchini flesh to prevent a watery filling. Customize the spice level by adjusting chili powder and cumin to your taste. Substitute lean ground beef with plant-based crumbles or black beans for a vegetarian option.