Taco Zucchini Boats

Taco Zucchini Boats

from damndelicious.net
4 servings

Ingredients

  • 4 medium zucchini
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 (10-ounce) can diced tomatoes & green chilies
  • 1 (1.25-ounce) package taco seasoning
  • 3 tablespoons chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 cup shredded sharp cheddar cheese

Directions

  1. 1

    Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

  2. 2

    Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.

  3. 3

    Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

  4. 4

    Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.

  5. 5

    Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.

  6. 6

    Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.

  7. 7

    Place into oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.

  8. 8

    Serve immediately.