All over Pinterest I’ve seen all sorts of stuffed zucchini recipes. Apparently zucchini is fairly versatile. I never would have thought it, but it’s on the internet so it must be true! Right?! I kid. But with this recipe, there is no kidding. Zucchini is versatile and and can become a vessel to a fairly large amount of dishes.
If you’ve been reading Everyday Made Fresh long, you would have already been aware, we eat a lot of Mexican inspired dishes, so it’s no surprise that I took this zucchini dish south of the border for taco stuffed zucchini.
Using our favorite Better then the Packet! Homemade Taco Seasoning I seasoned our ground beef up and went for it. Surprisingly this was delicious, and a wonderful low carb way to enjoy tacos.
Scroll down for a printable version.
What do you need?
1 pound ground beef
1/4 cup water
1 teaspoon Better then the Packet! Homemade Taco Seasoning, or 1 pack of taco seasoning
1 cup shredded cheese, go with your favorite that you enjoy with tacos
Your favorite taco toppings (sour cream, salsa, tomato, lettuce, etc)
What do you do?
Heat your oven to 350 degrees.
Wash and slice your zucchini lengthwise in half.
Using a small melon baller or teaspoon, scoop away the center of your zucchini
Cook your ground beef over medium high heat until no longer pink, drain away grease.
Add the water and taco seasoning, mix thoroughly.
Spoon your taco meat into your zucchini, place in a baking dish, cover with foil, and bake for 20 minutes or until your zucchini is fork tender.
Top with your favorite taco toppings!
Note: Feel free to add onion and peppers to your meat mix.