Easy Taco Stuffed Zucchini Boats Recipe Cart Place zucchini in a single layer, skin side down, onto the prepared baking dish; season with salt and pepper, to taste. add beef mixture to each zucchini. place into oven and bake until the zucchini is tender, about 20 25 minutes. sprinkle with cheddar cheese during the last 5 minutes of cooking time. serve immediately. 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.
Taco Stuffed Zucchini Boats Easy To Make Prep Ahead Drop zucchini halves in boiling water and cook 1 minute. remove from water. brown turkey in a large skillet, breaking up while it cooks. when no longer pink add the spices and mix well. add the onion, bell pepper, reserved zucchini, tomato sauce and water. stir and cover, simmer on low for about 20 minutes. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. stir in the chopped pulp. meanwhile, place the prepared zucchini halves in a microwave safe dish; sprinkle with the remaining 1 4 teaspoon salt and pepper. cover and microwave on high until tender crisp, 2 to 3 minutes. uncover. Bake zucchini. place the zucchini halves cut side up on the baking sheet and spray them with cooking oil. sprinkle salt and pepper on top. bake for 15 minutes until zucchini is tender. step 3: make taco filling. while baking the zucchini, cook the onion in a skillet over medium heat for 2 minutes. Preheat oven to 400 degrees. cut zucchinis in half lengthwise, use a tablespoon to scoop out the seedy centers and discard. place zucchinis side by side, cut side up, on a baking sheet or in a casserole dish. in a large skillet brown the ground beef, stirring frequently, for 5 6 minutes.
Taco Stuffed Zucchini Boats Downshiftology Bake zucchini. place the zucchini halves cut side up on the baking sheet and spray them with cooking oil. sprinkle salt and pepper on top. bake for 15 minutes until zucchini is tender. step 3: make taco filling. while baking the zucchini, cook the onion in a skillet over medium heat for 2 minutes. Preheat oven to 400 degrees. cut zucchinis in half lengthwise, use a tablespoon to scoop out the seedy centers and discard. place zucchinis side by side, cut side up, on a baking sheet or in a casserole dish. in a large skillet brown the ground beef, stirring frequently, for 5 6 minutes. In a pan on the stove, heat olive oil. brown ground beef for 8 10 minutes. while the ground beef cooks split zucchini in half, and use a spoon to scoop out the seedy centers. chop centers and set aside. add onion, zucchini center, and corn. cook over medium heat for an additional 2 3 minutes. Gently mix 1 cup of the shredded cheese into the taco mixture. spoon the taco meat into the zucchini boats, evenly filling and mounding each zucchini half. cover with aluminum foil, and bake for 15 20 minutes or until the zucchini is fork tender. remove the foil, then top the zucchini boats with the remaining shredded cheese.
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