STUFFED ZUCCHINIS WITH TACO FILLING Recipes

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Zucchini… stuffed with taco goodness?!  Need I say more?  One of our coworkers brought the most delicious looking stuffed zucchinis to work twice over the past few weeks, and the second time I had to cave in and ask her how she made them.  They seemed simple enough so I ran to the grocery store after work and picked up all of the necessary ingredients to make some tasty stuffed zucchinis with taco filling.

One of our coworkers brought the most delicious looking stuffed zucchinis to work twice over the past few weeks, and the second time I had to cave in and ask her how she made them.  They seemed simple enough so I ran to the grocery store after work and picked up all of the necessary ingredients to make some tasty stuffed zucchinis with taco filling.


Following her instructions pretty closely (with a few adaptations here and there), I was thrilled to find they not only looked heavenly but tasted superb!  These stuffed zucchinis with taco filling are very healthy for you.  Since there is no tortilla surround the filling they are extremely low-carb.  Even those these zucchinis are super healthy, they are deceptively filling.  Just two of them will fill up even the hungriest of men (i.e. my hubby!)


Ingredients

  • 2 Tbsp butter or olive oil
  • 1 bell pepper finely chopped
  • 1 sweet onion finely chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb ground meat (beef, turkey, venison, or ground tofu for vegan*)

Seasoning Ingredients

  • 1 Tbsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 2 c mixed cheeses* divided (Cheddar, Colby Jack, Mozzarella, or vegan cheese)
  • 4-5 zucchinis ends cut off, cut in half lengthwise and insides scooped out
  • Green onions chopped (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Sauté bell pepper, onion, ½ t. salt and ¼ t. pepper in butter for 3-5 minutes over medium heat in a large pan.
  3. ……………………….

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