Tuesday, August 13, 2013

Zucchini Boat Tacos

How is it Tuesday already?  Our guests left Monday morning...so sad. Since then I have been running around like a mad woman. I was in White Plains, NY yesterday and Danbury, CT today.

Tomorrow I fly to Texas.  I am tired just thinking about it.  Ompfh!!

But we are not going to think about that right now. Why?  Because I have this marvelous dinner planned for you.  Zucchini Boat Tacos.  They are amazing.

Zucchinis are hallowed out and roasted.  Spicy ground beef is cooked and then stuffed in the roasted zucchini shells. Topped with cheese, cilantro, you name it.

This meal is healthy, filling and absolutely amazing. I was expecting some push back from Mr. J but the meal smelled so good he dug right in.   He didn't stop until both were gone.  These are definitely on the meal plan rotation.

Zucchini Taco Boats

by Emily Morris
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients (serves 6)
  • 4 medium zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb lean ground beef
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup Monterey shredded cheese
  • 1/4 cup chopped cilantro, for topping
  • sour cream, for topping
Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Place in baking dish, cut side up. Bake for 20 minutes or until zucchini is just starting to soften. Remove from oven.

While zucchini boats are baking, brown ground beef in a large skillet, breaking up while it cooks. When no longer pink, about 5 minutes, add the spices, onion, bell pepper, tomato sauce and water. Mix well. Stir and cover, simmer on low for about 20 minutes.

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with cilantro and sour cream. Serve with salsa on the side.
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  1. I haven't made stuffed zucchinis forever...and yours sound terrific. I may have to make these while Bill is out of town this weekend :)

  2. What a great idea to mix zucchini and mexican flavors! Good luck with the traveling. I hate traveling so much!

  3. Winner.. winner... low carb dinner. I love this idea.


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