Taco Stuffed Zucchini
Using zucchini as the shell for tacos is a clever way to make a taco slightly more healthy and get an additional vegetable into one's diet. Choose zucchinis that are roughly the same size, so they cook evenly. You want to choose fairly thick zucchinis, because you need to be able to scoop out the innards and stuff your zucchini silly with your seasoned taco filling.
We used ground beef in our version, but feel free to use ground chicken or turkey, or even make a vegetarian version and use a black bean filling. This dish would be great with a piece of corn on the cob or some butternut or acorn squash that was roasted next to the zucchini in the oven. These can also be sliced and served as finger foods at a picnic or barbecue.
Prep Time: 5 min.
Cooking Time: 45 min.
Servings: 4
Cooking Method: Roasting
Category: Appetizers and Snacks, Beef, Light and Healthy
Cuisine: Mexican
Ingredients:
- 4 medium zucchini, about 6-7" each
- 1 Tablespoon olive oil
- 1/2 pound ground beef
- 2 Tablespoons Taco Seasoning
- 4 ounces water
- 1 - 14 ounce can stewed tomatoes
- 1/2 cup Monterrey Jack cheese
- 1/2 cup mild cheddar cheese
Instructions:
- Preheat oven to 375°F.
- Wash zucchini and slice each one lengthwise.
- Using a spoon, remove the flesh from the center of the zucchini halves, leaving a 1/4" rim around each. Roughly chop and reserve the flesh.
- Place the zucchini halves in an ungreased 9x13 baking dish. Brush halves with olive oil.
- In a medium-sized skillet over medium high heat, brown the ground meat until it is cooked through.
- Drain off any excess fat from the cooked meat and return the skillet to the stovetop.
- Add Taco Seasoning, 4 ounces of water, and the zucchini flesh that was removed from the center of the zucchini halves to the cooked meat.
- Reduce heat to simmer. Cover and let simmer, stirring occasionally, for 10 minutes or until the mixture starts to thicken up.
- Evenly stuff the zucchini halves with the cooked taco mixture.
- Spoon the stewed tomatoes over the tops of the zucchini.
- Bake for 30-35 minutes until the zucchini are tender and cooked through.
- Sprinkle cheese on top of the zucchini and return to the oven for 3-5 minutes, until the cheese melts.
- Serve warm.
