CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS
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 Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h25m
Yield 8
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, Carbohydrate 11.1 g, Cholesterol 62 mg, Fat 17.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 731.4 mg, Sugar 4.8 g
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Rendelgo
[email protected]These zucchini boats were good, but not great. The zucchini was a bit too soft for my taste and the filling was a bit bland. I think I would have liked it better if I had used a different type of cheese, like a sharp cheddar or a pepper jack.
Ellie Lindstrom
[email protected]I've made these zucchini boats several times now and they're always a hit. They're a great way to use up zucchini from the garden. I like to add a little bit of heat to the filling with some diced jalapenos. These are also great for meal prep. I make
Assebe Mohammed
[email protected]These zucchini boats were easy to make and very delicious. I used ground turkey instead of beef and it turned out great. I also added some chopped spinach and mushrooms to the filling. I will definitely be making these again!
Md Mojnu islem
[email protected]These zucchini boats were a hit! I made them for dinner last night and my family loved them. The zucchini was perfectly tender and the filling was flavorful and cheesy. I especially liked the crispy Parmesan crust. I will definitely be making these a