I personally LOVE the versatility of zucchini. You can spiralize it into noodles for pasta or noodle soup, include it in muffin and bread recipes, include it in oats to bulk them up, make chips out of it, and so much more.
What I did today was make taco stuffed zucchini boats. It’s actually quite simple to do, healthy, and so tasty! If you love Mexican food but like to stay away from corn and wheat, then these zucchini boats are a perfect way to hold taco stuffing.
Other recipes you’ll love:
PrintTaco Stuffed Zucchini Boats
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 3 servings
- Category: Lunch, Dinner
- Method: Oven, Stovetop
- Cuisine: Mexican
Ingredients
3 zucchini
1 lb grass-fed ground beef (or sub turkey)
1/2 cup thick salsa (you want to avoid a super liquidy one for this)
1 Tbsp chili power
1/2 Tbsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
Toppings:
I topped mine with pico de gallo and cilantro. You can also top with avocado, guacamole, extra salsa, jalapeños, hot sauce, etc.
Instructions
- Preheat the oven to 425ºF
- Cut the zucchini in half and scoop out their middles. Instead of throwing out the middle, chop it into small pieces (this will be used later in step 5).
- Once the oven is preheated, put the zucchini boats onto a baking sheet and put in the oven for 12 minutes.
- After you put the zucchini boats in the oven, you can begin working on the ground beef mixture:
- Preheat a pan to low-medium heat. Put the chopped leftover zucchini into the pan (from step 2) with the ground beef, the salsa, and all of the spices. Stir and cook until the beef is browned, about 8-10 minutes.
- Take the zucchini boats out of the oven and scoop the ground beef mixture into the middles of them.
- Top with whatever you want and enjoy!
- Please leave feedback and your review if you made this recipe!
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