Taco-Stuffed Zucchini

Taco-Stuffed Zucchini
These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables.
Cuisine: American
Recipe type: Appetizer
  • 2 large zucchini
  • 1 tablespoon avocado oil
  • ¾ pound lean ground beef
  • 1 medium tomato, chopped
  • 1 bunch scallions, sliced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 8 tablespoons shredded Monterey Jack cheese
  • 1 cup shredded romaine lettuce
  • 1 avocado, chopped
  • Pico de gallo (optional)
  1. Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. Chop the pulp.
  2. Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, ½ teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.
  3. Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining ¼ teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
  4. Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.


Taco-Stuffed Zucchini

We think your night will be exponentially better if it involves these taco-stuffed zucchinis. (via Health)RECIPE HERE: http://ow.ly/pkXe30leSii

Posted by Cooking Light on Monday, August 6, 2018




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