Taco Stuffed Zucchini Boats
Taco stuffed zucchini boats offer a little of everything - nutrition, meat, veggies, a pop of Mexican seasoning, and of course a tasty meal!
Servings: 4
Equipment
- Baking Dish 9 x 13-Inch
- Skillet Large
Ingredients
- 2 zucchini large, or 3 small ones
- 1 Tablespoon olive oil
- 1 Pound ground beef
- 1 yellow onion diced
- 2 Cloves garlic minced
- 1 Can diced tomatoes fire-roasted
- 1 Package taco seasoning 1.25-ounce package or homemade
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper
- 1 Cup sharp cheddar shredded
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400 degrees F. Grease a 9 x 13 baking dish or a rimmed sheet pan with nonstick cooking spray.
- Cut each zucchini in half horizontally and scoop out the center of the zucchini. Save the extra zucchini for another recipe.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 3 to 5 minutes, breaking up the beef as it cooks. Drain excess fat.
- Add onions and garlic. Cook for 2 to 3 minutes, or until the onions are translucent.
- Stir in diced tomatoes, taco seasoning, salt, and pepper.
- Place zucchini in a single layer, skin-side down, onto the prepared baking dish. Add beef mixture to each zucchini.
- Bake in preheated oven for 20 to 25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.
- Garnish with parsley and serve immediately.
Notes
Fresh is best: The fresher your ingredients, the better the outcome. Take care choosing the best zucchini along with fresh onions, garlic and so on.
Control the spice level: You might be serving this dish to people with different spice level preferences, so it's best to create the dish mild and offer hot sauce at the table. That way, everyone gets their taco zucchini boats their preferred way. Spice fans can liven theirs up while mild food fans can swerve the hot sauce!
Use a large skillet: If in doubt, size up. You'll be stirring the filling as it cooks, so use a large skillet or pan so you can stir without spilling anything over the pan sides.
Control the spice level: You might be serving this dish to people with different spice level preferences, so it's best to create the dish mild and offer hot sauce at the table. That way, everyone gets their taco zucchini boats their preferred way. Spice fans can liven theirs up while mild food fans can swerve the hot sauce!
Use a large skillet: If in doubt, size up. You'll be stirring the filling as it cooks, so use a large skillet or pan so you can stir without spilling anything over the pan sides.
Nutrition
Calories: 482kcal | Carbohydrates: 13g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1269mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 16mg | Calcium: 262mg | Iron: 4mg
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