Description
Mexican-inspired zucchini taco boats offer a delightful twist on classic comfort cuisine. Lean protein and fresh vegetables nestle inside roasted zucchini shells, creating a wholesome meal you can savor with zesty satisfaction.
Ingredients
Scale
Main Ingredients:
- 4 medium zucchini
- 1 pound (453 grams) lean ground beef
- 1 cup shredded Mexican cheese
Spices and Seasonings:
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic
Additional Ingredients:
- 2 teaspoons olive oil
- ¼ onion, diced
- ½ cup salsa
- 1 roma tomato, diced
- fresh cilantro, shredded
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center.
- Select firm zucchinis and slice them precisely in half lengthwise, removing the stem and base ends. Use a small spoon to carefully hollow out the center, creating a boat-like cavity.
- Arrange the zucchini boats skin-side down in a 9×13 inch (23×33 centimeters) baking dish. Lightly drizzle extra virgin olive oil over the surface and roast for 12-15 minutes until the vegetable becomes tender but maintains its structural integrity.
- Meanwhile, heat a large skillet over medium-high heat. Add ground beef and diced onions, breaking the meat into small crumbles. Cook for 4-5 minutes until the beef browns completely and loses its pink color.
- Drain any accumulated excess fat from the meat, then return the skillet to the heat. Incorporate minced garlic and sauté for approximately 1 minute, releasing its aromatic essence.
- Introduce salsa, taco seasoning, kosher salt, and freshly ground black pepper to the meat mixture. Stir thoroughly to ensure even distribution of flavors.
- Carefully spoon the seasoned meat into each zucchini boat, distributing the filling evenly. Sprinkle shredded cheese generously over the top.
- Return the filled zucchini boats to the oven and bake for an additional 5 minutes, allowing the cheese to melt completely and become slightly golden.
- Remove from the oven and garnish with freshly chopped cilantro and diced ripe tomatoes before serving immediately.
Notes
- Prep Ahead: Trim and hollow out zucchinis in advance to save time during meal preparation.
- Customize Flavor: Swap ground beef with turkey, chicken, or plant-based alternatives for different protein options.
- Oil Tip: Ensure zucchinis are evenly coated with olive oil to prevent sticking and enhance browning.
- Seasoning Hack: Use homemade taco seasoning for a fresher taste and control over salt content.
- Cheese Options: Experiment with different cheeses like pepper jack, Mexican blend, or dairy-free alternatives.
- Serving Suggestion: Top with fresh avocado, sour cream, or Greek yogurt for added creaminess and nutrition.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg