Side Pannel
Taco Stuffed Zucchini Boat
Taco Stuffed Zucchini Boat
- Recipe Submitted by maryjosh on 01/09/2018
Ingredients List
- 3 medium sized zucchini
- 1 pound ground beef
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounce can tomato sauce
- ¼ cup water
- 1 cup mexican shredded cheese
- Optional toppings: diced avocado, chopped cilantro, chopped tomatoes, and sliced olives
Directions
Preheat oven to 400 degrees. Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp, leaving ½-in. shells. Line up the zucchini in a 9x13 inch baking dish. Chop the pulp up and set aside.
In a medium sized skillet add ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp and the chili powder, garlic powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt and pepper to the ground beef. Add the tomato sauce and water and combine.
Fill the zucchini boats evenly with the taco mixture. Top with shredded cheddar cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with favorite toppings.
In a medium sized skillet add ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp and the chili powder, garlic powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt and pepper to the ground beef. Add the tomato sauce and water and combine.
Fill the zucchini boats evenly with the taco mixture. Top with shredded cheddar cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with favorite toppings.
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