Taco Stuffed Zucchini Boats Recipe

🧂 Ingredients

• 4 medium

  32 ounces zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 lb lean ground beef
• 3 tablespoons taco seasoning
• 1/2 small onion

  minced
• 2 tbsp bell pepper

  minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.

Nutrition Info