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Chef John's Taco-Stuffed Zucchini Boats

Zucchini is not very exciting, interesting, or fun to eat, which is basically the opposite of a taco. But what we're going to do here is use the same filling used to make tacos to stuff zucchini and turn something that's generally unremarkable into something that is incredibly remarkable. This isn't some kind of low-carb substitute gimmick--these really were amazing. Serve topped with diced tomato, green onions, sour cream, and cilantro, or any toppings you prefer.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2406.5 kcal

Equipment

  • 1 Large Skillet
  • 1 Baking Sheet
  • 1 Silicone Liner or parchment paper
  • 1 Melon Baller or Teaspoon for scooping zucchini
  • 1 Sharp Chef's Knife for prepping vegetables and testing doneness

Ingredients
  

Main

  • 1 tablespoon olive oil
  • ⅔ cup diced yellow onion
  • 1 pound ground beef
  • 2 cloves garlic minced
  • 2 tablespoons diced jalapeno pepper
  • 1 ½ teaspoons kosher salt divided, or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper or to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 teaspoons cornmeal
  • 1 pinch freshly ground black pepper to taste
  • 1 cup tomato sauce
  • ½ cup water
  • 4 large zucchini halved lengthwise
  • 1 ½ cups grated pepper Jack cheese

Instructions
 

  • Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
  • Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
  • Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
  • Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
  • Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

Notes

Ensure the ground beef is thoroughly browned and broken into fine pieces for optimal texture and flavor in the filling. The salting step for the zucchini is critical; it draws out excess moisture, preventing a soggy final product. Do not skip blotting with paper towels. When filling, be mindful not to overpack, allowing cheese to melt and crisp around the edges. For enhanced flavor, consider a quick sauté of the scooped-out zucchini pulp with some extra seasoning before adding it back into the meat mixture if you desire more vegetable bulk. Bake until zucchini is 'just barely tender' – overcooked zucchini becomes mushy. Finish with fresh toppings for contrast and vibrancy.