I feel like I’ve done nothing but look at zucchini and cucumber recipes for the past month! I’ve been doing my best to keep up with the garden (on top of what we get from our CSA), but it’s always a struggle. That’s why zucchini boats were a no-brainer for me; a) they use up way more zucchinis than most other recipes and b) Tony enjoys “Mexican” dishes and while they aren’t my favorite, I enjoy cooking them so it’s a win-win.
I loosely based this dish off of B. Britnell‘s recipe, but kind of made it my own – especially with using the meat. All-in-all it was pretty easy to throw together and really a delicious dish. I just wish the kitchen wouldn’t get so hot when I use the oven! (I’m sure some of you can relate.)
2-3 medium zucchinis
1 T. cumin, divided
1 T. dried oregano, divided
1 T. paprika, divided
1 T. salt, divided
1 lb. ground venison or beef
1/2 onion, diced
1/2 red bell pepper, diced
3 garlic cloves, minced
1 10 oz. can Old El Paso red enchilada sauce
1-1 1/2 c. taco blend shredded cheese
1/4 c. green onions, chopped (optional)
1. Pre-heat oven to 400 degrees F. Grease a baking dish (make sure your zucchinis fit in the pan).
2. Wash the zucchinis and cut the ends off. Prep by cutting them in half long-ways and removing the soft insides with a spoon. You want the shell to be about 1/4 inch thick all around.
3. In a small bowl, mix together half of the cumin, oregano, paprika, and salt (1 1/2 t each).
4. In a large skillet, heat the ground meat, with the dry mix from Step 3, until fully cooked. (If you’re using ground beef, you may need to drain some of fat before continuing.) Add onions, peppers, garlic, and the rest of the spices (1 1/2 t. each) and sauté for 5 minutes, or until onions appear translucent. Take off heat.
5. Spoon the mixture into the zucchini boats, dividing evenly. Place the boats in to baking dish.
6. Top the zucchinis with enchilada sauce, making sure to thoroughly coat them. Top with taco blend cheese.
8. Bake in the oven for 30-35 minutes. Let cool slightly before enjoying!