Zucchini Taco Boats


So the time has come for me again.. you know, when your halfway through summer, and you realize you need to drop 20 pounds, but by the time you do, it’ll be winter again? Yea. That time.

This go round, I’m trying to avoid eating bread, since it’s a personal addiction of mine, and so far, I’m getting pretty creative! The last night, I wrapped my fajitas in lettuce instead of a tortilla, and I have to say I think I enjoyed it MORE. Yes… You heard me right. I liked it more without the carbs. But seriously, I seemed to be able to enjoy the flavor more without a substance blanding it down.

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Somehow I ended up with a lot of Mexican ingredients the last time I made out my grocery list, because not only did I have fajitas last night, but my dinner tonight consists of Zucchini Taco Boats. I could care less, I’d eat Mexican every day if I had to. 😉

Anyway, it’s been awhile since I’ve posted a recipe, so I figured I’d share the goods. This recipe isn’t completely original, but I did tweak/personalize it to make it my own. Seriously, what would we do without pinterest?


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Zucchini Taco Boats

1 lb 96% lean Ground Beef (Or Turkey if you’re trying to be REALLY healthy)

4 large zucchini (Big fat round ones are best)

1-2 Garlic Cloves

1/2 Onion- chopped

1 cup of colby jack cheese (or pepper jack)

1 tbsp Lime juice

1 1/2 tsp chili  powder

2 tsp cumin

Cilantro and green onions for toppings


 

Preheat oven to 350°

Chop the zucchini in half longways. Try to be as precise as possible as these will be the foundation of the “boats”

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Use a spoon to scrape out enough of the inside to stuff the zucchini

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In a pan, combine ground beef (or turkey), minced garlic, and onion.

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Cook ingredients until brown. Then add the chili powder, cumin, and lime juice.

While meat is cooking, bring some water to a boil. Drop the zucchini in the water, and let sit for about 2 minutes. Any longer, and the zucchini won’t be able to hold the filling.

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Transfer the zucchini into a casserole dish and add meat.

Top with cheese and sprinkle more chili powder on top, cover with aluminum foil, and bake in the oven for 45 minutes.

While the boats are baking, chop up your toppings.

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Additional recommended toppings would be light sour cream (or greek yogurt), Hot Sauce, or even a few sprinkles of lime juice.

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And there you have it… a “Mexican” dish with a full serving of vegetables. This meal is perfect if you are trying to think of creative ways to get your daily vegetables in. I really am enjoying finding new ways to do this, and I can’t wait until my next discovery!

Thanks for reading and God Bless,

Kaila

 

 

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