Zucchini Taco Boats
It is zucchini season and there is no better time to make these Zucchini Taco Boats.They are delicious & filling and a great way to get kids to eat veggies.
Ingredients
- 3 zucchini
- 1 pound ground beef
- 1 15.25 ounce can black beans, drained and rinsed
- 1 onion diced
- 2 cups monterey jack and cheddar blend
- 2 tablespoons taco seasoning
- lime wedges
- seeded and diced plum tomato
- diced avocado
- chopped cilantro
- sliced black olives
Instructions
- Preheat oven to 400 degrees.
- Slice the zucchini in half lengthwise and use a spoon to scoop out the middle of the vegetable. Leave about ½ inch along the outside of the zucchini creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes before stuffing.
- Cook the ground beef and onions together in a large skillet until the beef has completely browned. Drain well.
- In a large bowl, combine the ground beef, onions, black beans, taco seasoning, and 1 cup of cheese.
- Spoon the beef mixture into the zucchini boats, pushing it down. Pile the extra taco mixture on top until the boats are slightly overflowing. Top with the remaining cheese.
- Bake Zucchini Boats for 15 to 20 minutes until the cheese is melted and the zucchini has softened a bit.
- Garnish lime wedges, seeded and diced plum tomato, diced avocado, chopped cilantro, and sliced black olives.
Video
Nutrition
Calories: 430kcalCarbohydrates: 9gProtein: 24gFat: 33gSaturated Fat: 14gCholesterol: 93mgSodium: 415mgPotassium: 717mgFiber: 3gSugar: 4gVitamin A: 890IUVitamin C: 24.4mgCalcium: 311mgIron: 2.4mg
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