Zucchini boats stuffed with ground beef sauteed with jalapenos, onions and taco seasoning and baked with pepper jack cheese. Each stuffed zucchini is topped with lettuce, tomatoes and Avocado Dressing.
Keyword taco, zucchini boat
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Lyuba Brooke
2extra large zucchinior 3 large
1lbground beef85% lean so it's juicy
1large jalapenoseeded and diced
1.25ozpacket of taco seasoning
Salt to taste if needed
1cupshredded pepper jack cheese
1/4cupavocado ranch dressing
You can try to find extra large zucchini or just make a couple extra boats by using large or medium sized zucchini. Size will just determine the amount of stuffing that it will hold.
Cut zucchini in half, lengthwise. Using a melon baller (or a spoon), scoop out the seeded flesh of each zucchini half, so there is space to stuff them. (Don't scoop out all the meat, just the part packed with seeds.)
If zucchini halves are not stable, you can cut off a very thin slice at the bottom to stabilize it. (See image in the post.) Set them aside.
Preheat the oven to 350.
Preheat a cooking pan with vegetable oil.
Saute diced onion, tomato and jalapeno until fragrant.
Add ground beef and break it up as much as you can. Cover and cook covered, over medium heat, until about half way done.
Stir well and add taco seasoning. Mix well and cook until beef is done. Taste to see if you need to add more salt.
Place zucchini boats into lightly greased baking pan. Stuff each boat with cooked beef mixture.
Bake for 20-30 minutes, depending on the size of the zucchini and if you like your zucchini a little crunch or not.
Top each zucchini boat with shredded pepper jack cheese and bake until cheese is melted.
Take them out of the oven and top off each boat with lettuce, tomato and avocado dressing right before serving.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.