Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats are zucchini cut in half, lengthwise, scooped out flesh, stuffed with taco ground beef mixture then baked in the oven until zucchini just cooked, sprinkled with cheese, then bake more until zucchini is tender and cheese is melted. Coming out tasty and flavorful, these zucchini boats get my family hooked. They become one of our favorite foods during scorching days of summer.

These zucchini boasts are a great main course for family meals  and weekend gatherings. They are ready in just 40 minutes. Not to much for any good meal, right? To turn them into complete meals, you can serve them with apple and bacon salad, tomato salad with sweet onion, tomato soup, Fettuccine alfredo, or any fresh vegetable salad of your choice. To my family, we prefer eating these boats with Fettuccine alfredo. They both taste incredibly good!

If you are a fan of stuffed zucchini, just make your experience more enjoyable with these Taco zucchini boat. Regarding taco seasoning, you can make it by yourself or buy it at store. All ingredients you need to prepare are cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano. Let’s check it out!

Taco Stuffed Zucchini Boats

Recipe by GenevaWatsonCourse: MainCuisine: MexicanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

1

hour 

10

minutes

Taco Stuffed Zucchini Boats are zucchini cut in half, lengthwise, scooped out flesh, stuffed with taco ground beef mixture then baked in the oven until zucchini just cooked, sprinkled with cheese, then bake more until zucchini is tender and cheese is melted.

Ingredients

• 4 medium zucchini

• 1 lb lean ground beef

• 1/2 cup salsa

• 3/4 cup shredded cheddar cheese

• 2 scallions, finely chopped

• 1/4 cup minced onion

• 1 tsp ground cumin

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1/2 tsp oregano

• 1/2 tsp salt or more to taste

Directions

• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Wash and dry zucchini and cut off ends. Slice in half, lengthwise. Use a spoon, hollow out zucchini, leaving a ¼-inch shell. Save hollowed part for filling mixture, if preferred.
• Place zucchini into a baking sheet.
• Combine cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano in a small bowl. Set aside.
• Add ground beef and onions to a large skillet. Cook over medium-high heat until beef is nearly done.
• Sprinkle with seasoning mix. Continue to cook until no longer pink. Stir in salsa.
• Scoop taco beef mixture into zucchini halves.
• Bake in preheated oven for about 10 minutes; until zucchini is just cooked.
• Reduce temperature to 350°F. Sprinkle with cheese. Return to oven and bake for more 5 minutes, until cheese is melted.
• Sprinkle scallions over zucchini. Enjoy!