Taco Stuffed Zucchini Boats

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Chicken Beef Dinner Between 350 and 650 Lunch Main Meal Moderate Gluten-free

Serves

4

Prep Time

0.2 Minutes

Total Time

0.2 Minutes

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

8 medium zucchini, cut in half, length wise

½ cup Soza Salsa

1 lb ground buffalo or ground chicken or lean beef

1 tsp garlic powder

1 tsp cumin

1 tsp sea salt, or to taste

1 tsp chili powder

1 tsp paprika

½ tsp oregano

½ small onion, minced

2 tbsp bell pepper, minced

4 oz Pomi tomato sauce

¼ cup water

¼ cup chopped scallions, for topping

Bragg's Nutritional Yeast, to taste

Instructions

1. bring a large pot of salted water to a boil. preheat oven to 400 degrees and place 1/4 cup salsa in the bottom of a large baking dish.

2. using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4 inch thick shell on each half. chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 cup to add to the taco filling, discarding the rest or save to use in another recipe. drop zucchini halves in boiling water and cook 1 minute, then remove.

3. brown ground buffalo/chicken in a large skillet, breaking it 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.

4. using a spoon, fill the hollow zucchini boats, dividing the taco meat equally, and press in firm. cover with foil and bake 35 minutes until zucchini is cooked thoroughly. Top with scallions and Nutritional yeast, and serve with salsa on the side.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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