Taco Stuffed Zucchini

6 large zucchini

½ teaspoon salt

½ teaspoon black pepper

1 pound ground beef, bison, turkey or chicken

1 can diced tomatoes plain or with green chilis

1 tsp cumin

1 tsp garlic powder

1 tablespoon chili powder

½ teaspoon oregano

1 teaspoon smoked paprika



tortilla chips, crushed (optional)

Preheat oven to 400° and line a sheet tray with parchment paper.

Cut off stem of the zucchini, cut in half length-wise and scoop out the center with a spoon. Salt the zucchinis and place cut side down on parchment paper. Bake for 15-20 minutes or until tender.

While the zucchini is cooking, in a large pan cook the ground beef until brown. It does not need to be fully cooked as it will continue to cook with the other ingredients. Add in the tomatoes, cumin, garlic powder, chili powder, oregano and smoked paprika. Mix well and cook on medium heat until beef is fully cooked. Turn down the heat and simmer until zucchini is cooked.

Take the zucchini out of the oven, flip over, and fill with the meat mixture.  Top with salsa, guacamole and crushed tortilla chips.

Yield: 4 to 6 servings

(ref: jaysbakingmecrazy.com)


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