Description
A delicious and healthy twist on taco night using zucchini as a boat for a flavorful ground beef filling.
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground beef
- 1 cup diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil or cooking spray
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis and slice them in half lengthwise. Scoop out the insides to create hollow spaces.
- Heat a skillet over medium heat with olive oil or cooking spray. Add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add ground beef and season with chili powder, cumin, salt, and pepper. Cook until browned, about 5-7 minutes.
- Stir in diced tomatoes and reserved zucchini flesh. Simmer for another 3-5 minutes.
- Remove from heat and stir in half of the shredded cheese.
- Spoon the beef filling into the zucchinis and place them on a baking sheet.
- Top with remaining shredded cheese.
- Bake for about 25 minutes, until zucchinis are tender and cheese is bubbly.
- Cool for a couple of minutes before garnishing with cilantro or parsley.
Notes
For a lighter version, swap ground beef with ground turkey or chicken. For a vegetarian option, use black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg