Zucchini Taco Boats
Fun and tasty zucchini taco boats are as easy as stuffing cheesy taco meat into zucchini. Make them for Taco Tuesday (or any day).
Prep time:
Cook time:
Serving size: 4
Calories per serving: 180
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 180
2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green peppers
1 garlic clove, minced
2 tablespoons taco seasonings
2 tablespoons water
1 cup shredded cheddar cheese, divided
1/4 cup salsa, divided
2 tablespoons minced fresh cilantro
Directions:
Trim ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
In a skillet, cook beef, zucchini pulp, onion, peppers and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Place back on the heat and add the taco seasoning and water. Bring to a simmer until the sauce has thickened, 1-2 minutes. Remove from the heat. Add 1/2 cup cheese and 2 tablespoons salsa; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. Serve with remaining 2 tablespoons salsa and cilantro.
Source: tasteofhome.com
In a skillet, cook beef, zucchini pulp, onion, peppers and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Place back on the heat and add the taco seasoning and water. Bring to a simmer until the sauce has thickened, 1-2 minutes. Remove from the heat. Add 1/2 cup cheese and 2 tablespoons salsa; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. Serve with remaining 2 tablespoons salsa and cilantro.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
