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Taco Stuffed Zucchini Boats

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Taco Stuffed Zucchini Boats


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Taco Stuffed Zucchini Boats


  • 2 large zucchini
  • 1 tablespoon Fustin's Chipotle olive oil
  • 3/4 - 1 pound lean ground beef
  • 1 medium tomato, chopped
  • 1 bunch of scallions, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • salt and fresh ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded Monterey Jack cheese
  • 1 cup shredded romaine lettuce
  • 1 avocado, chopped
  • 1/4 cup Pico de gallo


Adjust your heat intensity with a different spice-infused olive oil. Adapted from eatingwell.com


Step 1. 

Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp.

Step 2. 

Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.

Step 3. 

Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.

Step 4. 

Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2-3 tablespoons of cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.

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