Best Cheesy Chorizo Zucchini Boats Recipes

MEXICAN ZUCCHINI BOATS

Mexican Zucchini Boats image

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Provided by foxkaren

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g

CHEESY ZUCCHINI BOATS

Cheesy Zucchini Boats image

Make and share this Cheesy Zucchini Boats recipe from Food.com.

Provided by CookingONTheSide

Categories Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 zucchini, halved lengthwise
3 tablespoons extra virgin olive oil
1/2 red onion, chopped
5 plum tomatoes, chopped
1 cup breadcrumbs
1/2 cup walnuts, toasted and coarsely chopped
1/2 teaspoon dried oregano
salt, to taste
pepper, to taste
6 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Steps:

Preheat oven to 375 degrees.
Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
Add the tomatoes and cook until softened, about 5 minutes.
Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
Flip over the zucchini shells and line the bottoms with the mozzarella.
Pack in the filling.
Sprinkle with parmesan on top.
Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.