Dive into a hearty and flavorful dish with our Stuffed Zucchini Boats Supreme! This simple yet delicious recipe transforms the modest zucchini into a vessel carrying a bounty of savory ground turkey or beef, seasoned to perfection with taco spices, and bubbling with melted cheese. It's perfect for a quick weeknight dinner that doesn't skimp on taste. Let's start cooking!
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Ingredients:
🥒 3 zucchinis
🫒 1 tbsp olive oil
🧂 1 tsp salt
🌶️ 1 tsp pepper
🍗 1 lb ground turkey or beef
🌮 1 packet taco seasoning
💧 1/4 cup water
🍅 1 can Rotel (diced tomatoes and green chilies)
🌽 1 cup corn (frozen or fresh)
🧀 2 cups shredded Colby Jack cheese
Instructions:
Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Servings: 6
Equipment Needed:
- 9x13 casserole dish
- Cutting board
- Knife
- Large pan
- Spoon
- Aluminum foil
- Preheat your oven to 400°F (200°C).
- Slice each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create a shallow cavity, making sure to leave the shell intact for stuffing.
- Place the zucchini halves in a 9x13 casserole dish, drizzle with olive oil, and season with salt and pepper.
- Bake in the preheated oven for 12 minutes.
- Meanwhile, in a large pan over medium heat, brown the ground turkey or beef, making sure to break it apart as it cooks. Once fully cooked, drain any excess grease from the pan.
- Mix in the taco seasoning and water, stirring until the meat is evenly coated with the seasoning.
- Add the can of Rotel and the corn to the seasoned meat, stirring well until the mixture is thoroughly combined.
- Take the pre-baked zucchini boats out of the oven and spoon an equal amount of the filling into each one. If there is any extra filling, distribute it evenly over the top of the stuffed zucchinis.
- Cover the dish with aluminum foil to retain moisture and ensure even cooking.
- Place the stuffed zucchinis back into the oven, covered, and bake for an additional 30 minutes.
- Carefully remove the foil, sprinkle the shredded Colby Jack cheese over the stuffed zucchinis, and bake for another 5 minutes, or until the cheese is melted and bubbly.
Cooking Tips:
- Feel free to customize the filling by adding black beans, diced bell peppers, or sliced olives for extra flavor and texture.
- To test whether the zucchini is fully cooked, pierce it with a fork. It should be tender but still hold its shape.
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