A new "Taco" Tuesday idea? Low carb, fresh & delicious! When I decided to finally try these, my husband said, "are you sure that is going to be good?" I love zucchini so I had no doubts.. but he definitely was weary about trying them. One bite, and he was hooked.
See below for my spicy taco meat recipe, but the option of a sausage & pepper mixture, ground turkey, or shredded chicken all work in these zucchini boats! If you do make the Mexican style, try adding toppings such as sour cream, jalapeños, sliced olives, pico de gallo & more!
*TIP: You want to use LARGE zucchini if possible! They are sort of a pain in the butt to scoop out but it goes quickly. You want the zucc to really cradle the meat (or filling) for maximum flavor.
Servings 4-6
3 large zucchini, sliced in half lengthwise, and scooped out leaving about 1/2" layer (remove stems)
1 lb chop meat
1/2 cup salsa (I use chipotle corn or a medium chunky style)
3 tbs taco seasoning
1/2 cup water
1/2 cup shredded cheese and more to sprinkle on top
1 tbs sriracha
salt/pepper
Chopped chives for garnish
Directions:
Preheat oven to 350 degrees
1. Season beef with salt and pepper. In a large pan, brown beef on medium high heat. Once browned, drain fat/grease from meat and pat dry. Place beef back into the pan.
2. Lower heat to low. Add salsa, taco seasoning, water, cheese, & sriracha. Mix well and continue to cook for about 10 minutes, stirring occasionally.
3. Line a baking sheet with foil and place the zucchini on the sheet. Fill each zucchini up with meat mixture and sprinkle with cheese.
4. Bake for 15-20 minutes until tender (depending on size of zucchini - I cook larger ones closer to 20 minutes).
Garnish with freshly chopped chives & enjoy!
My daughter approved!
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