I think it’s safe to say that I love tacos! Between my Taco Cupcakes to my Beer Battered Fish Tacos, it’s definitely something that is eaten regularly in this house. This recipe for Taco Zucchini is a great way to get your taco fix while still getting some veggies into you. I like my zucchini to still have a little crunch however, if you want it to be softer you can bake the zucchini after you slice it for about 15 minutes to soften it up some more.
2 large zucchini
1 16 oz black beans
1/2 lb ground beef
1 cup salsa
1/2 green pepper, chopped
1 package taco seasoning
1 cup cheddar cheese, shredded
1) Set oven to 400 degrees. Cut zucchini length wise and hollow out the inside.
2) In a large skillet, cook ground beef till browned. Add black beans, green pepper and taco seasoning and simmer for a few minutes till thickened.
3) Scoop meat mix into zucchini boats, spoon salsa and sprinkle cheese on top. Bake for 10 minutes until cheese is melted. Serve.