Taco Zucchini Boats Recipes

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 the oven to 350˚F.
• Cut each zucchini lengthwise and scoop out the seeds using a melon baller. Place them on a baking sheet cut side up.
• Pile 1/4 cup meat inside the trough of each zucchini and top with 2 tbsp cheese.
• Bake for 30-40 minutes or until the zucchini becomes fork tender. If you prefer you can cook uncovered for half the time and loosely cover with foil at the end for the remaining time.
• Once they are done baking, dollop with a tablespoon of sour cream and sprinkle with fresh cilantro. Enjoy!

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees. Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp, leaving 1/2-in. shells. Line up the zucchini in a 9x13 inch baking dish. Chop the pulp up and set aside.
• In a medium sized skillet add ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp and the chili powder, garlic powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt and pepper to the ground beef. Add the tomato sauce and water and combine.
• Fill the zucchini boats evenly with the taco mixture. Top with shredded cheddar cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with favorite toppings.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
• Top with scallions and serve with salsa on the side.

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.

CHEESY TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Use a small spoon or metal 1/2 teaspoon measuring spoon to hollow out the center of the zucchini halves then place them cut side up in the prepared baking dish. Leave approximately 1/4-inch thick shell on each half.
• Heat a large skillet over medium-high heat and spray with cooking oil. Add in the onion and cook for approximately 2 minutes.
• Add the ground beef to the skillet and break it up into small crumbles as it cooks. Cook until the beef is no longer pink then add in the garlic, spices, green chiles, cauliflower rice and remaining 1/2 cup of salsa. Taste for seasoning.
• Mix everything together until combined and cook until heated through, about 3-5 minutes.
• Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
• Top with shredded cheese then cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
• Top with the chopped tomatoes, cilantro and serve with extra salsa on the side.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.
• Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.
• Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.
• Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Make the taco filling: Heat two tablespoons of olive oil in a medium skillet over medium heat. Add the ground beef and cook until browned, 5 to 6 minutes. Add the diced red onion and jalapeño, along with all spices, and cook for about 5 more minutes. Remove the taco filling from the heat and let it cool slightly. If there seems to be a lot of liquid in the mixture, drain it on paper towels before using. You could make this filling a day or two in advance; refrigerate until needed.
• Prep the zucchini for stuffing: Preheat a gas or charcoal grill to medium heat (350°F to 400°F). Cut the zucchini in half lengthwise and brush the cut sides with two tablespoons of the olive oil. Place the zucchini on the grill, cut side down, and grill for 5 to 6 minutes. Remove from the grill. Once the zucchini are cooled slightly, use a spoon to scoop out the centers of the zucchini, leaving enough around the edges so they aren't flimsy.
• Stuff and grill the zucchini: Use a slotted spoon to divide the taco filling between the zucchini halves, stuffing them full. Then crumble the queso fresco over each stuffed zucchini half. Return zucchini to the grill, placed upright like a boat, and cook for another 6 to 7 minutes, until the zucchini is tender when pierced and the cheese is bubbling and melted.
• Garnish and serve: Remove the zucchini from the grill and garnish with a drizzle of sour cream, diced bell pepper, and diced scallion. Serve while warm. Leftovers keep fine for a few days and can be reheated in a 350°F oven until warmed through, or, if you're in a rush, microwaved for one minute on high.

TACO ZUCCHINI BOATS RECIPE

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells.
• Drizzle with 2 Tablespoons oil. Rub the oil over the zucchini so it is well coated. Season with salt and pepper.
• Heat remaining Tablespoon oil in a large skillet over medium-high heat. Add onion and saute 2-3 minutes, until beginning to soften.
• Add ground turkey and spices and cook, breaking up occasionally until just cooked through.
• Stir in tomato sauce and water and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes. Stir in half the cheese, cilantro and lime juice.
• Spoon turkey taco filling into zucchini, sprinkle with remaining cheese and grill, covered, until zucchini is tender, 8-10 minutes.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375°F (190°C). Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine, and cook for 7 to 10 minutes or until browned.
• While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides.
• Place the zucchini on a parchment-lined baking tray and fill with the ground beef. Cook for 15 to 20 minutes in the oven, or until the tops are browned and the zucchini is slightly softened.
• Remove the stuffed zucchini from the oven and drizzle with sour cream, a sprinkle of diced tomatoes and green onions, a few slices of avocado,some fresh cilantro, and a squeeze of lime juice.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F.
• Add the ground beef to a large skillet over medium high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic and sauté until the onion is translucent.
• Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps. Remove the taco meat from the heat, cover, and keep warm.
• Trim the ends of the zucchini and slice in half lengthwise. Use a small metal spoon to scrape out the seeds and hollow out the zucchini. Chop the pulp and add to the taco meat mixture as it cooks, or discard.
• Spray a baking sheet or casserole dish with baking spray and add the zucchini, cut side up. Lightly sprinkle the insides with kosher salt. Bake the zucchini for 10-15 minutes or until they begin to soften. Remove from the oven.
• Gently mix 1 cup of the shredded cheese into the taco mixture. Spoon the taco meat into the zucchini boats, evenly filling and mounding each zucchini half. Cover with aluminum foil, and bake for 15-20 minutes or until the zucchini is fork tender. Remove the foil, then top the zucchini boats with the remaining shredded cheese. Bake for 10 minutes or until the cheese is melted and the zucchini is tender. Garnish with taco toppings and serve.

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.

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.