Chef John’s Taco-Stuffed Zucchini Boats

by

Description

Zucchini is not very exciting, interesting, or fun to eat, which is basically the opposite of a taco. But what we’re going to do here is use the same filling used to make tacos to stuff zucchini and turn something that’s generally unremarkable into something that is incredibly remarkable. This isn’t some kind of low-carb substitute gimmick–these really were amazing. Serve topped with diced tomato, green onions, sour cream, and cilantro, or any toppings you prefer.

Ingredients

  • 1 tablespoon olive oil
  • ⅔ cup diced yellow onion
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 2 tablespoons diced jalapeno pepper
  • 1 ½ teaspoons kosher salt, divided, or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 teaspoons cornmeal
  • 1 pinch freshly ground black pepper to taste
  • 1 cup tomato sauce
  • ½ cup water
  • 4 large zucchini, halved lengthwise
  • 1 ½ cups grated pepper Jack cheese

Instructions

  1. Combine olive oil
  2. onion
  3. and ground beef in a skillet over high heat. Cook
  4. stirring
  5. until onion turns translucent and the beef is browned and broken up into very small pieces
  6. about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt
  7. chili powder
  8. paprika
  9. cayenne
  10. cumin
  11. dried oregano
  12. cornmeal
  13. and black pepper. Cook for 1 minute more.
  14. Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer
  15. stirring occasionally
  16. until the mixture thickens to your desired texture
  17. 5 to 10 minutes. Remove from heat and set aside to cool.
  18. Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a “boat.” Sprinkle generously with remaining kosher salt and let sit
  19. 15 to 20 minutes.
  20. Meanwhile
  21. preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
  22. Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
  23. Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender
  24. about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 1 hr 25 mins

Servings: 8

Leave a Comment