Imagine a dish that combines the zesty flavors of tacos with the fresh, nutritious goodness of zucchini - a culinary masterpiece that will transform your weeknight dinner routine! These Stuffed Zucchinis with Taco Filling are not just a meal; they're a flavor explosion that will have your family and friends begging for seconds. Low-carb, high-protein, and incredibly delicious, this recipe is about to become your new go-to comfort food that doesn't compromise on taste or health.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large zucchinis
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheese
- 1/2 cup salsa
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed zucchinis cook evenly and thoroughly.
- While the oven is heating, wash the zucchinis under cold water to remove any dirt. Cut each zucchini in half lengthwise to create two long halves. Use a spoon to carefully scoop out the center of each half, creating a hollow space for the filling. Be sure to leave about 1/4 inch of zucchini flesh to maintain structure.
- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Once the meat is browned, drain any excess fat from the skillet. Stir in the taco seasoning and 1/2 cup of water according to the seasoning packet instructions. Let it simmer for about 5 minutes until the mixture thickens slightly.
- Remove the skillet from heat and mix in 1/2 cup of salsa and 1/2 cup of shredded cheese into the taco filling until well combined.
- Carefully spoon the taco filling into each hollowed zucchini half, pressing down gently to pack it in. Place the stuffed zucchinis in a baking dish, cut side up.
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the stuffed zucchinis.
- Cover the baking dish with aluminum foil to prevent the zucchinis from drying out while baking. Place it in the preheated oven.
- Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the zucchinis are tender.
- Once done, remove the stuffed zucchinis from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving.
- Serve warm and enjoy your delicious stuffed zucchinis with taco filling!
Tips
- Choose firm, medium-sized zucchinis for the best texture and easy stuffing.
- When scooping out zucchini centers, don't remove too much flesh to maintain structural integrity.
- For extra moisture, you can add a splash of beef broth to your taco filling.
- If you want a spicier version, use hot salsa or add some diced jalapeños to the filling.
- For a lighter option, substitute ground turkey for beef and use low-fat cheese.
- Ensure you drain excess fat from the meat to prevent soggy zucchini boats.
- Let the zucchinis rest for 2-3 minutes after baking to help them set and make serving easier.
Nutrition Facts
Calories: 448kcal
Carbohydrates: 13g
Protein: 33g
Fat: 30g
Saturated Fat: 14g
Cholesterol: 97mg
