Bursting with flavor and summertime goodness, Taco Zucchini Boats are a dinner the whole family will adore! Hollow out fresh zucchini and fill with a ground beef-onion-zucchini-salsa filling before baking to perfection. Flavorful, satisfying and a brilliant way to use up zucchini when your garden (or CSA box) is overflowing!
0 Cut the [wprm-ingredient text="8 zucchini" uid="0"] in half, length-wise, and using a spoon, scoop out the middles. Place the hollowed out zucchinis on a baking sheet for later.
1 Chop the insides of the zucchini, then set aside. (These will go into the taco filling!)
2 Heat a skillet over medium-high heat. Add the [wprm-ingredient text="1 ¼ lb. ground beef" uid="1"], chopped [wprm-ingredient text="½ large yellow onion" uid="2"] and the insides of the zucchini.
3 Season the beef and onion with [wprm-ingredient text="1 teaspoon kosher salt" uid="3"] and [wprm-ingredient text="1 ½ teaspoons taco seasoning" uid="4"]. Using a wooden spoon, continually move the ingredients around the pan, breaking up and cooking them. (This should take around 15-20 minutes.)
4 When the ground beef has browned, add [wprm-ingredient text="½ cup salsa" uid="5"] and [wprm-ingredient text="½ cup beef stock" uid="6"].
5 Cook for an addition 5-10 minutes, or until those ingredients have soaked into the filling.
6 Remove the skillet from the heat.
7 Preheat the oven to 375°F.
8 Using a spoon, carefully scoop the filling into the hollowed out zucchini.
9 Once the zucchini are filled, transfer to the preheated oven and bake for 30-35 minutes, or until the tops of the zucchini boats have browned.
10 Remove from the oven, and enjoy warm!
