Mexican Zucchini Boats
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves 4-6 depending on size of the zucchini
Ingredients
2 medium zucchini, cut in half lengthwise, and scooped out
½ lb ground beef
1 small onion
1 can kidney or black beans
½ cup chopped green pepper
½ cup chopped red pepper
½ cup chopped fresh mushrooms or canned sliced mushrooms
1 cup chopped fresh tomatoes
1 cup cooked corn
Pulp from scooped out zucchini
1 Tablespoon Worcestershire sauce
1 pack taco seasoning
1/2 cup shredded cheddar cheese
1 or 2 minced jalapeno peppers, optional
Directions
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves 4-6 depending on size of the zucchini
Ingredients
2 medium zucchini, cut in half lengthwise, and scooped out
½ lb ground beef
1 small onion
1 can kidney or black beans
½ cup chopped green pepper
½ cup chopped red pepper
½ cup chopped fresh mushrooms or canned sliced mushrooms
1 cup chopped fresh tomatoes
1 cup cooked corn
Pulp from scooped out zucchini
1 Tablespoon Worcestershire sauce
1 pack taco seasoning
1/2 cup shredded cheddar cheese
1 or 2 minced jalapeno peppers, optional
Directions
- Preheat oven to 350 F
- Grease a 9X13 baking dish.
- Cut zucchini in half lengthwise, scoop out the center of each piece, and set the pulp aside. Place the zucchini shells in the baking dish.
- Brown the hamburger in a large skillet. Add chopped onion, green pepper, red pepper, mushrooms, fresh chopped tomatoes, and zucchini pulp. Simmer until everything is well cooked. Add corn, beans, taco seasoning, and Worcestershire sauce and let simmer for another 5 minutes, stirring occasionally.
- Spoon the hamburger filling into the zucchini shells and top with grated cheese. If desired, add minced jalapeno pepper to the top as a garnish.
- Bake for 25-35 minutes until the zucchini is tender. Time may vary due to size of the zucchini.
- Let cool for 5 minutes before serving as the zucchini will be very hot.