Taco Stuffed Zucchini Boats
Ingredients
The filling
-
1
pound
85% lean ground beef
-
½
unit
white onion, diced
-
2
cloves
garlic
-
2
teaspoons
cumin
-
2
teaspoons
chili powder
-
1
teaspoon
garlic salt
-
1
teaspoon
kosher salt
-
1
teaspoon
black pepper
-
2
cups
tomato juice
-
¼
cup
yellow corn meal
The zucchini
The cheese
-
2
cups
shredded cheddar cheese
Taco toppings
-
to taste
chopped tomato
-
to taste
diced onion
-
to taste
olives
-
to taste
sour cream
-
to taste
avocado
Instructions
- Preheat the oven to 400°F.
- Cook the ground beef in a skillet until browned, then add onion and garlic until translucent.
- Stir in spices, tomato juice, and cornmeal, and simmer until thickened.
- Prepare the zucchini by slicing in half and hollowing out the insides.
- Bake the zucchini halves for 10-15 minutes until softened.
- Mix shredded cheese into the taco meat, then fill the zucchini with the mixture.
- Cover with foil and bake for 15-20 minutes, then remove foil and add more cheese on top.
- Bake until the cheese is melted and serve with toppings.
Nutrition Facts (estimated)
Servings
6
Calories
381
Total fat
25g
Total carbohydrates
14g
Total protein
26g
Sodium
1088mg
Cholesterol
91mg
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