Taco Toppingsyour favorite Taco Toppings from Black Olives, chopped Tomatoes, Slaw, Avocado, Sour Cream, Guacamole
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INSTRUCTIONS
Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh. If the flesh is not too seedy, chop it up and use it in your taco meat filling.Preheat oven to 400 degrees F. Place them in a baking dish. Bake for 10-15 minutes OR microwave on HIGH for 5-10 minutes with some water in the baking tray.
Heat a large skillet with Avocado Oil. As the oil shimmers, add the Ground Beef to it and cook until browned for 5 min. Break into small pieces as it browns. Now, add the chopped Onions and Minced Garlic. Saute for 2-3 min until Onions turn translucent.
Now add Taco Seasoning along with Garlic Salt and Freshly Cracked Black Pepper. Toss to combine. Add some water to deglaze the skillet. And cook for another 4-5 min or until the water dries out. (You can add a can of diced Tomatoes in place of water). Once cooked, set aside.
Stuff the zucchini boats with the filling. Don't stuff them all the way to the top. Keep it light. This makes room for the cheese to form a layer on top.
Top with shredded Mexican Cheese blend and some shredded Queso. Bake in a preheated oven at 400 degrees F for another 10-minutes or until the cheese is melty and bubbly on top.
Garnish with Lime Juice, Cilantro and Sour Cream. Serve.
Nutrition
Nutrition Facts
Taco stuffed Zucchini Boats
Amount Per Serving
Calories 498Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 17g
Cholesterol 106mg35%
Sodium 650mg28%
Potassium 765mg22%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 29g58%
Vitamin A 631IU13%
Vitamin C 30mg36%
Calcium 266mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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