Taco Stuffed Zucchini Boats
The recipe Taco Stuffed Zucchini Boats can be made in approximately 45 minutes. This gluten free and primal recipe serves 8 and costs $1.22 per serving. One serving contains 150 calories, 17g of protein, and 7g of fat. 259 people have tried and liked this recipe. It works well as a budget friendly main course. This recipe from Kirbie Cravings requires salsa, garlic powder, salt, and onion powder. This recipe is typical of Mexican cuisine. With a spoonacular score of 62%, this dish is solid. Similar recipes include Taco Stuffed Zucchini Boats, Taco Stuffed Zucchini Boats, and Taco Stuffed Zucchini Boats.
Servings: 8
Ingredients:
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 lb lean ground beef (I used 98% lean)
1/4 cup minced onion
1 tsp onion powder
1/2 tsp oregano
1/2 cup salsa
1/2 tsp salt (or more to taste)
2 scallions, finely chopped
3/4 cup shredded cheddar cheese
1 tsp smoked paprika
4 medium zucchini
Equipment:
oven
baking paper
baking sheet
bowl
frying pan
Cooking instruction summary:
Preheat oven to 400F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Use a spoon to hollow out zucchini, leaving a 1/4 inch inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini chunks for another recipe or add some into your taco meat mixture. Place zucchini into a large baking sheet lined with parchment paper. In a small bowl, add cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano. Mix together. In a large skillet, add ground beef and onions. Bring to medium high heat and cook until meat is nearly done. Sprinkle with seasoning mix. Continue to cook until meat is no longer pink. Stir in the salsa. Fill zucchini with taco meat mixture. Place into oven and bake for about 10 minutes or until zucchini is just cooked. Reduce oven temperature to 350F. Sprinkle cheese over zucchini. Place back into oven and cook an additional 5 minutes, so cheese is melted over the zucchini boats. Sprinkle scallions over zucchini before serving.
Step by step:
1. Preheat oven to 400F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Use a spoon to hollow out zucchini, leaving a 1/4 inch inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini chunks for another recipe or add some into your taco meat mixture.
2. Place zucchini into a large baking sheet lined with parchment paper.
3. In a small bowl, add cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano.
4. Mix together.
5. In a large skillet, add ground beef and onions. Bring to medium high heat and cook until meat is nearly done. Sprinkle with seasoning mix. Continue to cook until meat is no longer pink. Stir in the salsa.
6. Fill zucchini with taco meat mixture.
7. Place into oven and bake for about 10 minutes or until zucchini is just cooked. Reduce oven temperature to 350F. Sprinkle cheese over zucchini.
8. Place back into oven and cook an additional 5 minutes, so cheese is melted over the zucchini boats. Sprinkle scallions over zucchini before serving.
Nutrition Information:
covered percent of daily need
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