Chef John’s Taco-Stuffed Zucchini Boats #tacotuesday #yodathedog 🌮

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers are milder, while bell peppers are more affordable.

Cut each zucchini in half and cut the ends off.

Use an ice cream scoop to scoop out the inside of the zucchinis to create boats.

Sprinkle the zucchini boats generously with sea salt and let them sit for 15 to 20 minutes to draw out moisture.

Blot the water from the zucchini boats with a paper towel after they have sat with salt.

Brown 1 pound of ground deer in a pan.

Add 2 tablespoons of minced onion and 1 cup of corn to the meat and cook together.

Add 1 teaspoon of sea salt, 1 tablespoon of chili powder, oregano, paprika, a pinch of cayenne pepper, black pepper, and cornmeal to the meat mixture.

Stir in 1 cup of tomato sauce and 2 cloves of minced garlic.

Simmer the sauce on medium heat for 5 to 10 minutes until it reaches the desired thickness.

Blot the zucchini boats to remove excess moisture before filling them.

Fill the zucchini boats with the meat mixture and top with cheese.

Place the filled zucchini boats on a baking sheet and bake in a 400 degree oven for 20 minutes.

Check that the cheese is browned and bubbly and that the zucchini is barely tender with a sharp knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens