Taco Zucchini Boats

82 Comments

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Zucchini filled with taco seasoned ground beef, topped with tomato and smothered in cheese. Bake it in the oven and garnish with green onion for the perfect meal.

When I stopped at the farm market I found small zucchini that were two for $1.00. It is the end of the growing season where I live so I thought I would grab one last meal of fresh zucchini.

Below is the link to my other Zucchini recipe – Zucchini Pizza Boats.

https://indianeskitchen.com/2018/07/09/zucchini-pizza-boats/

 

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Ingredients

 

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Rinse the zucchini and wipe dry with a

paper towel. Slice them in half lengthwise

and scoop out the seeds with a spoon.

 

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Place paper towel into the center of

the sliced zucchini to absorb water.

Leave it there and set aside.

 

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Add the onion to the water and set aside.

 

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Dice the tomato and slice the

green onions then set aside.

 

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In a large frying pan, cook the

ground beef over medium heat

until no pink remains, drain the grease.

 

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Add the taco seasoning to the ground beef.

 

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Thoroughly mix the taco

seasoning into the ground beef.

 

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Add the water with the onion

and the taco sauce to the pan.

 

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Stir until combined. Simmer for

10 minutes or until liquid is gone.

 

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Add the tomato sauce and stir to combine.

 

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Simmer until very thick and

you can pick it up with a fork.

 

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Spray cooking oil into an oven safe dish

that the zucchini will sit flat in. Remove

the paper towel from the zucchini and

place them into the dish cut side up.

 

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Fill the zucchini with the ground beef.

 

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Top with the diced tomato.

 

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Top with the cheese.

 

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Bake uncovered in a preheated 375 degree

oven for 20 – 30 minutes or until the

zucchini is firm but tender.

 

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If the cheese didn’t brown, turn the

oven to broil and continue to cook until brown

but watch it carefully so it doesn’t burn, then serve.

 

Taco Zucchini Boats

  • Difficulty: Easy/Intermediate
  • Print

http://www.InDianesKitchen.com

4AF3751B-B08D-477B-9E81-DA09506B3620

Ingredients

  • 2 small zucchini
  • 1# ground beef
  • 2 Tbsp. taco seasoning (this is the 1 & 1/4 oz. packet)
  • 3/4 cup water
  • 1/4 cup taco seasoning
  • 8 oz. tomato sauce
  • 2 Tbsp. dried minced onion
  • 1 cup Mexican cheese (or your favorite)
  • 1 large tomato
  • 1 green onion
  • sour cream (optional)

Directions

  1. Rinse zucchini and dry with a paper towel. Slice in half lengthwise.
  2. Using a spoon, scoop out the seeded section of the zucchini.
  3. Place a paper towel into the center of the zucchini to absorb excess water, leave it there and set aside.
  4. Add the onions to the water and set aside.
  5. Dice the tomato and slice the green onions and set aside.
  6. Preheat oven to 375 degrees.
  7. In a large frying pan over medium heat cook the ground beef until no pink remains. Drain the grease.
  8. Add the taco seasoning to the ground beef and stir well.
  9. Add the water with the onion and the taco sauce and stir well.
  10. Simmer for about 10 minutes or until all of the liquid is gone.
  11. Add the tomato sauce, stir well and simmer until thick and you can pick it up with a fork then set aside.
  12. Spray cooking oil into an oven safe dish that the zucchini will sit flat in. Remove the paper towel from the zucchini and place them into the dish cut side up.
  13. Fill the zucchini with the meat, top with diced tomato and top with the cheese.
  14. Bake uncovered for 20 – 30 minutes or until the zucchini is firm but tender.
  15. If the cheese is not lightly brown, turn the oven to broil. Watch carefully and broil until cheese is brown then serve.

http://www.InDianesKitchen.com

Categories: Cheese, Ground Beef, Sauces, Spices/Seasoning, Vegetables/Slaws/Salads

82 Comments »

  5. I do something similar to this with eggplant, but never thought to use water in the meat mixture. That seems like a lot of water, but you say it evaporates. Does it take long to do this? I buy taco seasoning in large quantities, but the big jar is inside of a pull-out spice drawer and I forget about it from time to time. Your recipe has inspired me to get a move on and try it your way.

    Virtual hugs,

    Judie

    Reply

    • No it doesn’t take long at all. I also buy taco seasoning in a jar. Also Judilyn, WP has a glitch and I am not able to comment on some of the people I follow so if I don’t comment or like it’s because I can’t. I hope they fix it soon!

      Reply

  18. Oooh this looks so good! I’ve even got zucchini in the fridge to use up right now. Adding this to my meal plan!

    Reply

  21. I added the leftover rice to the meat, it was delicious too. Thank you for the recipe. I like cooking.
    best regards

    Reply

    • That’s how we are too Linda. Neither one of us are crazy about zucchini so that’s why I tried this. We both went crazy over it. You couldn’t even taste the zucchini.

      Reply

  29. We tried this for our cooking class ( demo) in a special needs classroom Friday. We absolutely loved it, and I loved finding an alternative to taco salad and tacos that is more low-carb friendly!!

    Reply

    • Oh Becky this is my favorite comment of the day! I retired August 1st from working with special needs adults. I taught them some cooking too. Thank you so much for sharing that with me!!❤

      Reply
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