Taco-Stuffed Zucchini Boats

Do you have too much Zucchini in your garden and you're not sure what to do with it? Well, I don't have a garden(I wish!) but thanks to Mom, she blessed me with some of her zucchini.. and so I was off to find a new recipe! I was pleasantly surprised with these taco zucchini boats... it is full of flavor. This recipe comes from Paleo Hacks!

Taco-Stuffed Zucchini Boats

Ingredients:
  • 4 large zucchini (halved and flesh scraped out) I think a medium size zucchini works best
  • 1 Tbsp olive or avocado oil
  • 1/2-3/4 lb ground beef
  • 1 yellow onion (diced)
  • 1 large red bell pepper (diced)
  • 3 large garlic cloves (minced)
  • 2 cups tomato sauce (divided)
  • Salt to taste
  • 1/2 cup fresh cilantro (optional)

Directions:

         Step 1: Bring a large pot of water to a boil
  
         Step 2: When water is boiling, blanch the zucchini halves for 1-2 minutes (depending on the size of the zucchini) in the hot water to cook them slightly. Remove and set aside.  

        Step 3: Heat oil in a large skillet over medium heat. Saute the onions, bell pepper, and garlic until onions are tender (about 10 minutes).

       Step 4: Add the beef and saute until beef is browned. 

      Step 5: Stir in 3/4 cup of tomato sauce, add salt to taste, and turn off heat.

     Step 6: Preheat the oven to 350 degrees.

     Step 7: Cover the bottom of a rimmed baking sheet with remaining tomato sauce (this makes the outside of the zucchini taste so much better!)

      Step 8: Fill blanched zucchini halves with beef mixture and place on the prepared baking sheet. Bake for 20-30 minutes (once again, depending on the size of zucchini). Garnish with fresh cilantro, if you enjoy it!


As always, be sure and leave a comment if you try it, and leave tips and/or thoughts if you have any for other readers!

Comments

  1. AnonymousAugust 6, 2018 at 12:30 PM

    I use Mel's recipe: https://www.melskitchencafe.com/stuffed-zucchini-enchilada-boats/

    it doesn't call for blanching, has a few extra spices, and I use black beans because I think they cook better and I like the flavor.

    -Katie Rasmussen

    ReplyDelete

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