Can you handle another zucchini recipe? If your garden is like my garden, overflowing with zucchini, you need another easy and delicious recipe. AND I only planted ONE zucchini plant this year. It's a good thing we love zucchini and we really love this recipe!
This recipe was inspired by SkinnyTaste. She posted an amazing recipe a few weeks ago and once I saw her it, I knew I could recreate the recipe using leftover taco meat because I always seem to have a container of taco meat in my freezer.
SkinnyTaste uses ground turkey and adds a few other delicious ingredients.
You can see her original recipe HERE.
- Leftover taco meat
- Cheddar and Monterey Jack Cheese; grated
Slice the zucchini in half.
Using a sharp spoon or melon baller, scoop out the seeds and some of the flesh of the zucchini forming a "tunnel" for the taco meat to sit in.
Bring a pot of water to boil and place the zucchini halves into the boiling water for one minute.
Remove from the boiling water and lay on a flat surface.
Fill the "tunnel" with taco meat.
Spread some of the salsa in the bottom of a baking dish that has first been sprayed with a non-stick spray.
Lay the stuffed zucchini on top of the salsa.
Put a layer of salsa on top of the taco meat.
Add the cheese to the top of the zucchini boats.
Bake in a 425 degree oven for about 20 minutes; until heated through and the cheese is bubbly.
Cool slightly before serving.
Ready to add the cheese and then into the oven...
Add a side salad and you have a nice lunch or a light dinner...
These were DELICIOUS!
NOTE: You can incorporate the scooped out zucchini flesh into the taco meat if you desire. SkinnyTaste gives directions how she does that and it sounds delicious.
AND if you're looking for a GREAT taco seasoning mix recipe, go HERE...
And HERE is the recipe I use for homemade salsa, because it really does make
a HUGE difference...
Enjoy your day!