Zucchini Taco Boats

I also love incorporating vegetables into some form of comfort food to make it seem a little healthier. Guilty as charged. This recipe isn’t too bad for you, but there are some cheesy, saucy ingredients that qualify it as a comfort food.

I found this recipe on Pinterest when I was looking for what to make on a crappy winter day. I was sick of the drawn out winter weather and I wasn’t sure whether I was ready for spring fresh food or ready to retreat back into winter hibernation cooking mode. This dish kind of gives you a bit of both. So, for those in between times you can’t decide what to make, choose this yummy meal. You can never go wrong with tacos!


Ingredients: 4 whole zucchinis (sliced in half, then shelled out), 4 cups cheddar cheese (sprinkled before and after placement of meat), 1 package lean ground beef, 1/2 white onion (sliced thinly or diced), 1 tbsp cumin, 1 tbsp chili powder, 1 tbsp garlic powder, 1 whole tomato (diced), 1 cup parmesan rice, salsa and sour cream to top boats (I used plain Greek yogurt instead).

Instructions: preheat oven to 375 degrees and line a baking dish with tinfoil. Rinse and slice zucchinis in half, then shell them out with a spoon (I found it easier to slice the meaty portion with a knife along each side and each end and pop it out), grate cheese, slice tomato. In a frying pan, cook ground beef with onion, cumin, chili powder, garlic powder and a bit of water.  Top the shelled zucchinis in the following order: layer of cheese, generous layer of meat, layer of cheese, then tomatoes. Place dish in the oven for 25 minutes. While the boats are in the oven, place the rice in a rice cooker with appropriate portion of water. Top with salsa, sour cream (or plain Greek yogurt) and enjoy with the beverage of your choice!

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from samantha howells (1)



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