Yield: 2 servings
2 6-inch zucchini
1/2 lb ground beef (or turkey/pork)
Taco seasoning (chili powder, paprika, cumin, garlic powder, oregano, coriander, salt, pepper)
1 roma tomato, cored and chopped
1/2 small onion, chopped
4 oz cream cheese, softened
1/2 cup cheddar cheese, freshly grated
Trim the ends from the zucchini, and slice them lengthwise in half. Using a paring knife, cut out the insides of the zucchini to form boat shapes. It helps to use a spoon to scrape and smooth out what you can’t do with a knife. Roughly chop the zucchini pieces that you have removed.
Brown the meat in a saute pan. Add a little bit of water and the taco seasoning. You can eyeball it – I use the largest amounts of chili powder, paprika, and cumin, followed by a sprinkling of all of the rest.
Add the onions, tomato, and zucchini pieces to the pan. Cook until most of the water released from the vegetables has evaporated.
Remove the pan from the heat. Mix in the softened cream cheese.
Place the zucchini in a baking dish, and stuff each one with some of the mixture. Leftover filling would make a fabulous dip!
Top with the grated cheddar. Carefully add about 1/4 inch water to the baking dish (so that the zucchini are sitting directly in the water). This will keep the zucchini from drying out while cooking and will result in the vegetable being tender (but not mushy).
Bake for approximately 25 minutes at 400 degrees.
|2||each||squash, zucchini, 6"||produce|
|1/2||cup||cheese, cheddar, shredded||dairy|