TACO-STUFFED ZUCCHINI BOATS RECIPE | ALLRECIPES
This is a fairly simple to make dish that satisfies the low-carb lifestyle. When I'm feeling the need for a taco, this dish will suffice! It was so tasty that even my 5-year-old approved it! We will definitely be making this again. Guacamole and salsa also make great toppings for these.
Provided by dzcarrera
Categories World Cuisine Latin American Mexican
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 zucchini halves
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
- Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
- Stir sour cream and sour cream seasoning mix together in a bowl.
- Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
- Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.
Nutrition Facts : Calories 526.6 calories, CarbohydrateContent 31.8 g, CholesterolContent 137.3 mg, FatContent 30.1 g, FiberContent 5.2 g, ProteinContent 35 g, SaturatedFatContent 15.5 g, SodiumContent 1569.6 mg, SugarContent 8.8 g
CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS | ALLRECIPES
Zucchini is not very exciting, interesting, or fun to eat, which is basically the opposite of a taco. But what we're going to do here is use the same filling used to make tacos to stuff zucchini and turn something that's generally unremarkable into something that is incredibly remarkable. This isn't some kind of low-carb substitute gimmick--these really were amazing. Serve topped with diced tomato, green onions, sour cream, and cilantro, or any toppings you prefer.
Provided by Chef John
Categories Main Dishes Stuffed Stuffed Zucchini Recipes
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 8 zucchini boats
Number Of Ingredients 17
Steps:
- Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
- Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
- Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
- Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
- Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.
Nutrition Facts : Calories 263.3 calories, CarbohydrateContent 11.1 g, CholesterolContent 62 mg, FatContent 17.1 g, FiberContent 3.1 g, ProteinContent 17.7 g, SaturatedFatContent 7.5 g, SodiumContent 731.4 mg, SugarContent 4.8 g
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