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Zucchini Taco Boats

Zucchini Taco Boats


4 medium-large zucchini
Cooking spray
Chorizo Stuffing


1 pound chorizo sausage, casings removed
1 cup diced onion
1 cup diced celery
1 cup fresh corn kernels
1 ΒΌ cups tomato sauce
1 tablespoon of prepared taco seasoning
2 tablespoons butter
1 cup shredded cheddar cheese


Slice a thin strip lengthwise off the top of each zucchini and set aside.
With a spoon {a grapefruit spoon is ideal} remove most of the zucchini flesh, leaving a thin border in the shell. Sprinkle the boats lightly with salt and turnover to drain while you prepare the stuffing.

Chop the zucchini flesh.

Combine butter and chorizo, in a skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Add the zucchini flesh, onion, corn, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the tomato sauce and taco seasoning. Bring to a simmer and cook until reduced about 15 minutes. Set aside to cool. Stir in the cheese.

Preheat the oven to 375 degrees, F.

Spray a baking dish that fits the zucchini boats with cooking spray.
Fill the zucchini boats with the filling and replace the top on each boat.

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