Taco Stuffed Zucchini Boats
Ingredients: olive oil, onion, ground beef, garlic, jalapeño · 45 min cook time · 350kcal · ~₩15,850
Ingredients
1tbsp olive oil, 1개 onion, 1lb ground beef, 2cloves garlic, 1개 jalapeño, 1tsp kosher salt, 1tbsp chili powder, 1tsp paprika, 0.5tsp cayenne pepper, 1tsp ground cumin, 0.5tsp dried oregano, 2tsp cornmeal, 0.5tsp black pepper, 1cup tomato sauce, 0.5cup water, 4개 zucchini, 1cup pepper jack cheese, 0.25cup diced tomato, 2stalks green onions, 2tbsp sour cream, 0.25cup cilantro
Instructions
1. Add diced onion to a skillet with olive oil and set over high heat. Add ground beef and cook, stirring, until onions soften and turn translucent, and ground beef is broken into small pieces.
2. Add minced garlic and finely diced jalapeño (or other fresh pepper) to the skillet. Cook, stirring, for about 2 minutes.
3. Stir in kosher salt, chili powder, paprika, cayenne pepper, ground cumin, dried oregano, cornmeal, and freshly ground black pepper. Cook for about 1 minute.
4. Stir in tomato sauce and about half a cup of water. Bring to a boil, then reduce heat to medium and simmer for 5-10 minutes, or until most of the liquid has simmered out and the mixture thickens.
5. Taste for seasoning, then turn off heat and let cool while preparing zucchini.
6. Trim the stem end of each zucchini, then cut them exactly in half lengthwise. Use a small spoon or melon baller to scoop out roughly half of the insides to create a boat shape.
7. Generously salt the zucchini halves with kosher salt, making sure to cover all sides. Let them sit for 15-20 minutes to draw out moisture.
8. Blot away the excess moisture from the zucchini with a paper towel.
9. Fill the zucchini boats with as much taco meat as they can hold. Transfer them onto a lined baking sheet.
10. Top the filled zucchini boats with a generous amount of shredded pepper jack cheese (or your preferred cheese).
11. Transfer the baking sheet to the center of a 400°F (200°C) oven and bake for about 20 minutes, or until the cheese is beautifully browned and the zucchini is just barely tender.
12. Serve the taco stuffed zucchini boats. Garnish with diced tomato, freshly sliced green onions, a drizzle of sour cream, and torn cilantro.
Source: Watch the original video