A great way to use the summer zucchini bounty, these are best with smallish zucchini, as they have more tender skin and fewer seeds to remove. Count on 1 whole smallish zucchini per person as a main dish.
Ingredients
4 small/medium zucchinis
Seasoning salt or garlic salt
1 lb lean ground beef
1 small onion, diced
½ a red bell pepper, diced
2 cups cooked rice, quinoa, farro, or similar grain
1 (30-g) pkg taco seasoning
½ cup diced tomatoes
¼ cup water
⅓ cup salsa
Crumbled tortilla chips
Shredded cheddar cheese
Sour cream (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit.
Halve zucchinis lengthwise, then use a spoon to scrape out the center seedy part, leaving a solid zucchini base for your filling. If zucchinis are too wobbly, cut a bit of skin off the bottom to help them sit level.
Lay zucchini halves out in a single layer on lightly greased baking sheet and sprinkle lightly with seasoning salt or garlic salt, then sprinkle with a layer of shredded cheese. Place in preheating oven for 15 minutes.
Meanwhile, in large non-stick skillet, fry beef with onions and peppers until beef is browned and onions are soft. Drain any extra grease.
Stir in rice, taco seasoning, water and salsa, adding more salsa and salt and pepper to taste.
Remove zucchini from oven and divide the taco mixture over the centers of your prepared zucchini halves, packing it in well (you might have some leftover). Top with crumbled tortilla chips and shredded cheese and return to oven for additional 5-10 minutes, until cheese is melted and zucchini are tender when poked with a fork.
Serve hot, with sour cream if desired. Leftovers also reheat well.
Recipe by Hidden Ponies at https://hiddenponies.com/2016/07/taco-zucchini-boats/