Ingredients:

  • 2 large zucchini (about 400g total), straight, evenly sized
  • 1 tbsp extra virgin olive oil
  • 1 tsp Kosher salt, divided
  • ½ tsp black pepper
  • 1 tsp neutral oil (e.g., canola or grapeseed)
  • 1 lb lean ground beef (or turkey/chicken)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp diced zucchini pulp
  • 3 tbsp commercial or homemade taco seasoning mix
  • ½ cup tomato purée (passata) or mild salsa
  • ¼ cup water or beef stock
  • ½ cup shredded Monterey Jack or sharp cheddar cheese (for topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a large oven-safe baking dish.
  2. Wash the zucchini, trim the ends, and slice them lengthwise into two equal halves (4 pieces total). Use a small spoon or melon baller to carefully scoop out the fleshy pulp, leaving a ¼ inch (6mm) border all around to form the 'boat'.
  3. Place the boats cut-side up in the baking dish. Drizzle the insides with olive oil and sprinkle with ½ tsp of salt and pepper. Finely chop 2 tablespoons of the scooped zucchini pulp to be added to the filling.
  4. Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and chopped zucchini pulp and cook for 1 minute until fragrant.
  5. Add the ground beef (or alternative) to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess fat.
  6. Reduce the heat to medium-low. Stir in the taco seasoning, tomato purée/salsa, water/stock, and the remaining salt. Simmer gently for 5 minutes, allowing the liquid to reduce slightly. The mixture should be thick and cohesive.
  7. Carefully spoon the meat filling into the zucchini cavities, mounding it slightly.
  8. Place the filled boats in the preheated oven and bake for 15 minutes. This softens the zucchini and ensures the filling is piping hot.
  9. Remove the dish from the oven. Sprinkle the shredded cheese evenly over the tops of the boats.
  10. Return the boats to the oven for another 8-10 minutes, or until the zucchini is tender when pierced with a fork, and the cheese is melted and lightly golden brown. Garnish with fresh cilantro and a squeeze of fresh lime juice before serving.