Taco Zucchini Boats
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(11)
Ingredients
4 servings
- 4 medium zucchini
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes & green chilies
- 1 (1.25-ounce) package taco seasoning
- 3 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Step 2
Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.
Step 3
Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Step 4
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
Step 5
Stir in garlic until fragrant, about 1 minute.
Step 6
Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.
Step 7
Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.
Step 8
Place into oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.
Step 9
Serve immediately.
Step 10
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Chef's notes
You can make the filling ahead of time to cut prep time for busy weeknights.
Top with a bit of sour cream, fresh tomatoes, avocado, and cilantro for serving.
