This gluten free recipe is the Tex-Mex twist on the humble zucchini, proving that zucchini’s can be used for more that just zucchini bread. This gluten free dish is a hit with a bit of a zip. Simple great tasting food is what I love to cook and these zucchini boats hit that mark bang on. The filling in the zucchini boat is a great way to disguise the zucchini for picky eaters who are not big vegetable fans.
Zucchini Boat Recipe
Ingredients
- 3 or 4 small zucchini
- ½ pound ground beef
- Taco seasoning
- 1 can black beans
- 1 can kernel corn
- 1 diced jalapeno pepper
- 1 diced red or yellow pepper
- ½ jar salsa
- Shredded cheese
- Cilantro
- Nacho chips
Steps:
- In a large frying pan crumble and brown ground beef, seasoning with taco seasoning
- When the ground beef has browned add corn, black beans, diced peppers, and salsa. Mix well heating until it has warmed through
- While the filling is cooking remove stem and end from zucchini
- Slice zucchini in half lengthwise, create a “boat” by scraping out seeds and soft center flesh. A teaspoon works well to remove the seeds and create the cavity for the filling without scraping away the flesh of the zucchini
- Place the zucchini on a sheet pan with the place and dug out side up, if the boats are tippy and rocking side to side a thin slice can be removed from the bottom to give the boat a flat spot to rest on
- Brush the zucchini with olive oil
- Fill the cavity in the zucchini boats with as much filling as you can fit
- Sprinkle shredded cheese on top of the filled zucchini
- Bake in oven at 350°F for approximately 20 minutes
- Remove from oven and garnish with fresh cilantro
- Serve with sour cream, hot sauce, and nacho chips
- NOTE: If there is more filling than will fit in the zucchini boats it makes a great dip to eat with nachos on its own
[…] Zucchini Boats […]