Zucchini Taco Boats Recipes

CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS

Steps:

• Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
• Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
• Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
• Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

TACO ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.
• Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.
• Roast in preheated oven until nearly tender, about 18 - 22 minutes.
• Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
• Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.
• Add in chili powder and cumin and cook and toss 20 seconds.
• Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.
• Spoon in 2 Tbsp cilantro and the lime juice.
• Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.
• Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
• Recipe source: Cooking Classy

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
• Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
• Stir sour cream and sour cream seasoning mix together in a bowl.
• Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
• Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

ZUCCHINI TACO BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
• Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis. Bake for 12-15 minutes until the zucchini is soft.
• While the zucchini is baking, prepare the meat mixture.
• Brown the ground beef and the onion in a large pan over medium high heat. Break up the beef with a spatula and cook for 4-5 minutes until all of the ground beef has been browned. Drain off the excess grease.
• Then add in the minced garlic and cook 1 for 1 minutes.
• Stir in the salsa, taco seasoning, salt and pepper.
• Then spoon the meat mixture into the zucchini shells and top with the shredded Mexican cheese.
• Bake for an additional 5 minutes to melt the cheese.
• Top with the fresh cilantro and diced tomatoes.