This is the quickest, most kid friendly (even though I didn’t share it with the boys lol), gluten free, and low carb spin for taco night. These amazing taco stuffed zucchini boats are stuffed with ground beef (or ground turkey), seasoned with cumin, taco seasoning, pico de gallo, and finished off with mexican shredded cheese for an amazing taste that will have your taste buds grateful.
I actually got the inspiration from my sorority sister (Darcelle) whose IG I am always stalking. I love trying new ideas and placing my own unique spin on different dishes. Add salsa and a little sour cream as a topper and you are ready to eat. I know for a fact I will eat a lot of this yummy goodness this summer.
Taco Stuffed Zucchini Boats
4-5 medium zucchini cut in half length wise
Your favorite taco seasoning packet
1 pound of ground beef or ground turkey beef
1 tsp of cumin
Pico de gallo blend (hack i buy it blended Kroger or Walmart)
1/2 cup of Mexican blend shredded cheese
Using a small spoon hallow out the center of the zucchini halves
Brown ground beef or turkey beef in a big skillet when the beef no longer pink add spices, pico de gallo, and mix well. Stir and simmer on low for about 15 minutes
Place hallowed zucchini halves into a Pyrex dish lined with foil
Using a spoon fill in the hallowed zucchini halves dividing the taco meat equally
Top each with about 1 Tablespoon of cheese
Cover with foil and place in the oven on 350 degrees for about 25 minutes
Top with sour cream and serve with a side of salsa