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How to Make Chef John's Taco-Stuffed Zucchini Boats - A Step-by-Step Guide

If you're looking for a creative and delicious twist on traditional tacos, look no further than Chef John's Taco-Stuffed Zucchini Boats. This recipe takes the beloved flavors of tacos and transforms them into a healthier and low-carb option by using zucchini as the vessel for all the savory goodness. Not only is this dish satisfying and mouthwatering, but it's also a great way to incorporate more veggies into your diet. Whether you're a zucchini enthusiast or just looking to try something new...

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Ingredients

  • 1 tablespoon olive oil
  • ⅔ cup diced yellow onion
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 2 tablespoons diced jalapeno pepper
  • 1 ½ teaspoons kosher salt, divided, or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 teaspoons cornmeal
  • 1 pinch freshly ground black pepper to taste
  • 1 cup tomato sauce
  • ½ cup water
  • 4 large zucchini, halved lengthwise
  • 1 ½ cups grated pepper Jack cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 zucchini boats

  • Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
  • Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
  • Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
  • Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
  • Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

    • Nutrition

    263 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 62mg
    • Sodium: 731mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 18g
    • Vitamin C: 32mg
    • Calcium: 178mg
    • Iron: 2mg
    • Potassium: 701mg

    Categories

    Appetizer recipes
    Main recipes
    Mexican recipes
    Low carb recipes
    Gluten free recipes