Ingredients:

  • 4 Medium-Large Zucchini
  • 1 tbsp Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1/2 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 tbsp Taco Seasoning
  • 1/4 cup Water or Beef Stock
  • 1/2 cup Sweetcorn, drained
  • 1 cup shredded Monterey Jack or Mature Cheddar Cheese
  • 2 tbsp chopped Fresh Coriander (Cilantro)
  • Sour Cream or Greek Yogurt (for serving, optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet. Trim the ends off the zucchini, then slice each in half lengthwise. Using a small spoon or melon baller, carefully scoop out the fleshy pulp, leaving a 1/4-inch thick border. Reserve the pulp.
  2. Brush the inside and outside of the zucchini shells lightly with olive oil. Sprinkle with salt and pepper. Place the hollowed zucchini halves cut-side up on the baking sheet. Bake for 8–10 minutes to par-bake and soften slightly.
  3. Prepare the filling: Heat a tablespoon of oil in the skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess fat.
  5. Finely chop the reserved zucchini pulp. Add the chopped pulp and the sweetcorn to the meat mixture. Cook for 2-3 minutes.
  6. Stir in the taco seasoning and the water or stock. Bring the mixture to a simmer. Cook for 3–5 minutes, stirring occasionally, until most liquid has evaporated and the filling is thick and saucy. Remove from heat.
  7. Assemble the boats: Carefully remove the par-baked zucchini from the oven. Spoon the prepared meat mixture evenly into the zucchini shells, mounding the filling slightly.
  8. Generously sprinkle the shredded cheese over the filling in each boat.
  9. Return the stuffed boats to the oven. Bake for another 12–15 minutes, or until the cheese is bubbling, melted, and starting to turn golden brown around the edges, and the zucchini is fork-tender.
  10. Remove from the oven. Garnish immediately with a generous sprinkle of fresh chopped coriander. Serve hot with an optional dollop of sour cream or Greek yogurt.