Description
Learn how to make delicious Taco Stuffed Zucchini with our easy-to-follow recipe. Perfect for a flavorful and healthy meal option. Click here now!
Ingredients
- – 8 small zucchini squash, about 900 g (2-2.5 lbs)
- – 2 cups (480 ml) beef taco meat, prepared- I use this Homemade Taco Meat
- – 1 cup (240 ml) prepared rice
- – 60 ml (1/4 cup) chopped cilantro
- – 240 g (1 cup) sharp cheddar cheese
- – dash salt & pepper
- – 120 ml (1/2 cup) plain yogurt
- – cilantro, chopped
Instructions
- Set your oven to 350°F to warm up.
- Slice each zucchini in half lengthwise and remove the seeds with a melon baller. Arrange them cut side up on a baking tray.
- Combine the prepared taco meat with rice and cilantro in a bowl. (Refer to note)
- Fill each zucchini half with 1/4 cup of the meat and rice mixture, then sprinkle with 2 tablespoons of cheese.
- Place in the oven and cook for 30-40 minutes or until the zucchini is easily pierced with a fork. For an alternative, you can bake them uncovered initially and then loosely cover with foil for the remaining time.
- After baking, add a tablespoon of plain yogurt on top and garnish with chopped cilantro. Enjoy your meal!
Notes
- To make this recipe vegetarian, swap the beef taco meat with black beans or your preferred meat alternative.
- For added heat, incorporate diced jalapeños or a sprinkle of chili powder into the meat and rice mixture.
- Try different cheeses like pepper jack or Monterey Jack for a unique flavor profile.
