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Submitted by Meta team

Chef John's Taco-Stuffed Zucchini Boats

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Chef John's Taco-Stuffed Zucchini Boats picture
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Preparation

30min

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Cooking

55min

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Total

85min

Allergens:

wheat

dairy

Ingredients

servings iconAmount:
g / zucchini boats
Olive oil image
Olive oil

Fats and Oils

90.7g/100milliliter
Onions image
Onions

Vegetables and Vegetable Products

87g/1cup chopped
Hamburger image
Hamburger

Beef Products

113g/4oz
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Peppers image
Peppers

Vegetables and Vegetable Products

90g/1cup, sliced
Salt image
Salt

Spices and Herbs

6g/1tsp
Chili powder image
Chili powder

Spices and Herbs

2.7g/1tsp
Paprika image
Paprika

Spices and Herbs

2.3g/1tsp
Cayenne pepper image
Cayenne pepper

Spices and Herbs

1.8g/1tsp
Cumin image
Cumin

Spices and Herbs

2.1g/1tsp, whole
Oregano image
Oregano

Spices and Herbs

1g/1tsp, leaves
Degermed cornmeal image
Degermed cornmeal

Cereal Grains and Pasta

157g/1cup
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Pasta sauce image
Pasta sauce

Soups, Sauces, and Gravies

132g/1serving 1/2 cup
Water image
Water

Beverages

29.6g/1fl oz
Zucchini squash image
Zucchini squash

Vegetables and Vegetable Products

124g/1cup, chopped
Monterey cheese image
Monterey cheese

Dairy and Egg Products

132g/1cup, diced

Direction

1

Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.

2

Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.

3

Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.

4

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.

5

Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.

6

Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

Nutritional Facts
Amount:
296.27125g

/

20%29%50%

328

Kcal
Carbs10.3g
Protein15g
Fat25.7g

For a serving size of 1 zucchini boats

Calories
327.9kcal
% Daily Value*
Carbs
10.3g
Protein
15g
Fat
25.7g
saturatedFat
10.4g
calcium
183mg
cholesterol
59.5mg
fiber
2.9g
iron
2.4mg
potassium
711.3mg
sodium
611.1mg
sugar
5.9g
transFat
1g
vitaminA
1125.5µg
vitaminB6
0.6mg
vitaminC
31.6mg
vitaminD
0.2µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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