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Flavorful Taco Stuffed Zucchini Boats with Cheesy Topping

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These taco-flavored zucchini boats are a quick, easy, and delicious meal featuring seasoned ground beef, fresh zucchini, and a melty cheesy topping. Perfect for weeknight dinners or casual gatherings, they offer a flavorful and light twist on traditional tacos.

Ingredients

Scale
  • 4 medium zucchini
  • 1 lb (450g) ground beef or ground turkey (85% lean)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 cup shredded cheese (sharp cheddar and Monterey Jack blend recommended)
  • Juice of 1/2 lime
  • Optional toppings: diced tomatoes, sliced jalapeños, sour cream, avocado slices

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the zucchini. Slice each in half lengthwise, then scoop out the seeds and some flesh to create boats about 1/2-inch thick walls. Save the scooped flesh in a bowl. Place the hollowed zucchini halves on a baking sheet, cut side up.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook another 30 seconds until fragrant.
  4. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Chop the reserved zucchini flesh finely and stir it into the skillet. Add tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir well and cook for another 2-3 minutes to meld flavors. Squeeze in lime juice and stir in chopped cilantro if using. Taste and adjust seasoning as needed.
  6. Spoon the meat mixture evenly into the zucchini halves, packing gently but not overstuffing.
  7. Generously sprinkle shredded cheese over each zucchini boat, covering the filling well.
  8. Bake in the preheated oven for 15-20 minutes until zucchini is tender but still holds shape, and the cheese is melted and bubbly with golden spots.
  9. Remove from oven and let cool for a few minutes. Add optional toppings like diced tomatoes, jalapeños, or sour cream if desired.

Notes

Pat zucchini dry before filling to avoid sogginess. Use a blend of sharp cheddar and Monterey Jack or mozzarella for best melt and flavor. For a dairy-free version, substitute cheese with plant-based shredded cheese. You can prepare the filling a day ahead and bake when ready. Optional toppings add freshness and extra flavor.

Nutrition

Keywords: zucchini boats, taco stuffed zucchini, cheesy zucchini boats, ground beef recipe, easy dinner, weeknight meal, low carb, gluten free

Find it online: https://yumnode.com/flavorful-taco-stuffed-zucchini-boats-easy-cheesy-topping-recipe/