I have been meaning to make zucchini “boats” for almost a year now. But, everytime I got around to it the idea of just slicing and grilling won. This past weekend I went to the farmer’s market though and I found giant fresh zucchini and I just KNEW I was finally going to make stuffed zucchini!
My husband has been asking me to make healthier dinners lately, and when I told him my plans for the zucchini he just gave me a look like “we’ll see if I eat that”. He’s been predictable lately, because all he wants to do when the weather is as nice is swim in the pool at his parents house!
My in-laws are probably so sick of us crashing their house, but they always greet us (and Abby) with smiles! Lately, I bring dinner fixings, then I don’t feel like I’m imposing too much!
So, once again Mike wanted to swim. I immediately started packing up dinner fixings and got ready to hit the pool! I whipped these up and a healthified (that’s a word, right?) taco salad in about 40 minutes!
I had some of the ground beef mixture leftover. I topped a salad with it and there might have been a taco of sorts!
After we devoured dinner we were off to hang by the pool…
Does anyone have a dog that actually looks AT the camera?? I pull it out and she immediately looks away!
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1lb. ground beef, or ground turkey or even ground chicken
1/2 can of black beans
1/2 can of corn
1/2 can of garbanzo beans
1/3 tomato, chopped
1/3 cup of salsa - use your favorite
1/2 cup of beef stock
1 tablespoon cumin
1 teaspoon chipotle powder
1 large handful of cilantro, minced
1 lime wedge, juiced into the skillet
1/2 cup of cheese - I used tilsit cheese and crumbled little bits of if over the top before baking
Preheat the overn to 350. In a large skillet, cook the ground beef until brown. Drain the grease and place the skillet back on the heat. Add the remaining ingredients except the zucchini and the cheese and heat through.
Cut the zucchini in half and microwave for about 2 minutes. This will make it easier to scoop out the insides. Scoop out the insides of the zucchini, you want a decent sized space to stuff the ground beef mixture into.
Generously stuff the zucchini and place on a cookie sheet. Add the cheese over the top and bake for about 20 minutes or until the zucchini is soft, but not falling apart. I baked ours for only 15 minutes, and it was still a bit crunchy.