Taco Stuffed Zucchini Boats
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 3 servings 1x
- Category: Lunch, Dinner
- Method: Oven, Stovetop
- Cuisine: Mexican
Ingredients
Units
Scale
3 zucchini1 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 power1/2 Tbsp ground cumin1 tsp onion powder1/2 tsp garlic powder1/2 tsp paprika1/2 tsp dried oregano3/4 tsp salt1/4 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!
Find it online: https://homecookedliving.com/taco-stuffed-zucchini-boats/
