Ingredients:

  • 4 Large Zucchini, straight and firm
  • 2 Tbsp Olive Oil, divided
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 lb Lean Ground Beef (85/15)
  • 1/2 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1/2 cup Water or Beef Stock
  • 2 Tbsp Taco Seasoning Blend
  • 1/2 tsp ground Cumin (optional)
  • 1/2 cup Chopped Zucchini Flesh (optional, for zero waste)
  • 1 cup Shredded Monterey Jack & Cheddar Blend
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped (for garnish)
  • Greek Yogurt or Sour Cream, for serving
  • Salsa or Pico de Gallo, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the four zucchini lengthwise, creating eight uniform halves.
  2. Use a small spoon to gently scoop out the inner flesh and seeds, leaving a 1/4-inch border. Reserve the scooped flesh if using in the filling, or discard.
  3. Brush the cut sides of the zucchini boats with 1 Tbsp of olive oil, and lightly season with salt and pepper. Arrange cut-side up on the baking sheet. Bake for 8–10 minutes to slightly soften the zucchini. Remove and set aside.
  4. Heat the remaining 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened (about 3 minutes). Add the minced garlic and optional chopped zucchini flesh, cooking for 1 minute more.
  5. Add the ground beef to the skillet and cook until fully browned. Break it up with a wooden spoon. Tilt the pan and carefully drain off any excess fat.
  6. Stir in the tomato paste, taco seasoning, and cumin (if using). Cook for 1 minute. Pour in the water or stock. Bring to a gentle simmer and cook until the liquid has mostly reduced and the mixture is thick (about 3–5 minutes). Taste and adjust salt.
  7. Place the pre-baked zucchini boats back onto the baking sheet. Spoon the taco filling generously into each boat, mounding it slightly.
  8. Sprinkle the shredded cheese blend evenly over the filling of all eight boats.
  9. Return the baking sheet to the oven. Bake for 12–15 minutes, or until the zucchini is tender and the cheese is melted, golden brown, and bubbling nicely.
  10. Remove from the oven. Garnish immediately with fresh coriander. Serve hot with a dollop of Greek yogurt or sour cream and a spoonful of salsa.