Taco Zucchini

Taco Zucchini

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. 

Ingredients: 

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

Instructions: 

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.

taco zucchini

Taco Zucchini

Ingredients

  • 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

Method

  1. Set oven to broil. 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.
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