Zucchini Taco Shells With Beef And Zucchini Tomato Salsa Food

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees. Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp, leaving 1/2-in. shells. Line up the zucchini in a 9x13 inch baking dish. Chop the pulp up and set aside.
• In a medium sized skillet add ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp and the chili powder, garlic powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt and pepper to the ground beef. Add the tomato sauce and water and combine.
• Fill the zucchini boats evenly with the taco mixture. Top with shredded cheddar cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with favorite toppings.

ZUCCHINI TACO SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
• Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.

TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 400ºF
• Drain shredded zucchini in a colander, sprinkle with salt and let stand for 10 to 15 minutes. Squeeze out excess moisture.
• In a large bowl, combine zucchini, eggs, half of cheddar, and pepper jack cheese.
• Spray a 13 x 9" casserole dish with nonstick spray. Press mixture into the bottom of the dish and bake for 20 minutes.
• In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning mix and 3/4 cup water. Cook until liquid is absorbed.
• Add sour cream and salsa to the meat and stir until combined.
• Spread the meat mixture evenly over the top the zucchini crust. Top with the remaining half of the cheeses.
• Bake until cheese is bubbly, approximately 20 minutes.

ZUCCHINI TACO CASSEROLE

Steps:

• Brown your ground beef, add onions, taco seasoning, and a can of Rotel tomatoes if you're feeling fancy.
• While your ground beef browns, slice your zucchini into quarter inch rounds. You'll want these thin so they cook quickly.
• Spread the zucchini rounds all over a greased casserole dish, this recipe works well in a 9×13″ dish or even an 8×8″ baking dish.
• Spread the taco meat mixture over the zucchini, trying your best to cover each zucchini round.
• Place in a 350-degree oven for 20 minutes.
• During the last five minutes, spread cheese all over the top and broil until brown and bubbly!
• Serve with taco toppings and enjoy!

STUFFED TACO PEPPERS WITH CILANTRO LIME CREMA

Steps:

• Preheat the oven to 400°. In a large skillet, brown ground beef for 5 minutes on high heat, stirring often.
• While beef browns, wash, core, and half peppers. Dry and rub with a little olive oil. Place on a baking sheet and cook for 5 minutes.
• To the beef, add the taco seasoning and ⅔ cup water. Simmer for 8 minutes.
• Add the salsa, mix, and remove from heat.
• To the peppers, add a small amount of cheddar cheese, then beef and salsa stuffing. Top each pepper with the remaining cheese and cook 5 more minutes, until cheese has melted.
• Meanwhile, mix the sour cream cream, cilantro, water, and lime juice until smooth. Add water if you'd like the crema creamier.
• Serve peppers over rice and lettuce, drizzled with cilantro lime crema.

ZUCCHINI TACO SHELLS WITH BEEF AND ZUCCHINI-TOMATO SALSA

Steps:

• For the zucchini taco shells: Preheat the oven to 450 degrees F.
• Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. Set the zucchini aside until it is cool enough to handle.
• Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini.
• Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes. Let them cool and then remove them from the parchment.
• For the zucchini-tomato salsa: Add the tomatoes, basil, mint, salt, zucchini and lime juice to a medium bowl and toss together.
• For the taco filling and fixings: Heat the oil in a large skillet over medium heat. Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. Add the corn kernels, ancho chile powder, cumin, 1/4 cup water and the remaining 1/2 teaspoon salt. Cook this mixture for 3 minutes more, adding more water if needed to thin the taco filling out.
• Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Fold up and enjoy!

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F.
• Add the ground beef to a large skillet over medium high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic and sauté until the onion is translucent.
• Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps. Remove the taco meat from the heat, cover, and keep warm.
• Trim the ends of the zucchini and slice in half lengthwise. Use a small metal spoon to scrape out the seeds and hollow out the zucchini. Chop the pulp and add to the taco meat mixture as it cooks, or discard.
• Spray a baking sheet or casserole dish with baking spray and add the zucchini, cut side up. Lightly sprinkle the insides with kosher salt. Bake the zucchini for 10-15 minutes or until they begin to soften. Remove from the oven.
• Gently mix 1 cup of the shredded cheese into the taco mixture. Spoon the taco meat into the zucchini boats, evenly filling and mounding each zucchini half. Cover with aluminum foil, and bake for 15-20 minutes or until the zucchini is fork tender. Remove the foil, then top the zucchini boats with the remaining shredded cheese. Bake for 10 minutes or until the cheese is melted and the zucchini is tender. Garnish with taco toppings and serve.

ZUCCHINI TACO BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
• Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis. Bake for 12-15 minutes until the zucchini is soft.
• While the zucchini is baking, prepare the meat mixture.
• Brown the ground beef and the onion in a large pan over medium high heat. Break up the beef with a spatula and cook for 4-5 minutes until all of the ground beef has been browned. Drain off the excess grease.
• Then add in the minced garlic and cook 1 for 1 minutes.
• Stir in the salsa, taco seasoning, salt and pepper.
• Then spoon the meat mixture into the zucchini shells and top with the shredded Mexican cheese.
• Bake for an additional 5 minutes to melt the cheese.
• Top with the fresh cilantro and diced tomatoes.