Zucchini Taco Boats

Jodies Kitchen Zucchini Taco Boats

No fancy name for this one, but honestly taco boats is what we have always called them. It wasn't until recently that I started making Moms pico de gallo and added it to this recipe. I normally just topped with the tomatoes or what ever we felt like at the time.

Seth (my little one) is not that crazy over sour cream so I always leave some off of his. This has not been cooked to death so slicing is still very easy.

You will need a large zucchini for this recipe or several small ones so you wont have any left over filling. When I say large I mean Large, you know like the big one you over looked in the garden and now you think it may be to big to use. If you do have left over filling, no problem put it in a taco shell another night. 

This really is a meal all in itself but of course if you would like you can always add some Spanish rice on the side or a salad.

 

 

Cut zucchini in half length wise and remove most of the inside. I like to do this by cutting in cubes. Sprinkle the zucchini with some of your taco seasoning so that the boats themselves have a great flavor as well.

Once you have made the filling place inside your zucchini boats and top with the amount of cheese sauce you like.You may always substitute with shredded cheese if you want.

Now you are ready to bake.

 

 

Jodies Kitchen Zucchini Taco Boats

1 large zucchini sliced in half length wise

1 pound ground beef

1 package taco seasoning mix
Sour cream

Prepared queso cheese sauce. I use Tostitos brand.

Pico De Gallo for garnish or you may use diced tomatoes, jalapeno, onion and cilantro to your taste.

Hollow out zucchini making a boat. Reserve zucchini. Sprinkle a little taco seasoning onto zucchini boats.

Brown beef in skillet, remove fat if needed. Add diced zucchini and remainder of the taco seasoning. Sauté about 3 minutes. Fill boats with mixture and top with cheese sauce. Bake in a 425F oven uncovered about 25 to 30 minutes. Remove when zucchini is soft but still has some bite. Top with pico de gallo and sour cream, or your favorite topping.