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Taco Zucchini Boats
Taco Zucchini Boats

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There are a good deal of things that factor into getting healthy. Not all of them require fancy gym memberships or restrained diets. Little things, when done every single day, can do a great deal to help you get healthy and lose pounds. Make smart choices every day is a great start. Wanting to get in as much exercise as possible is another. Don’t ignore that health isn’t only about just how much you weigh. You need to make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to taco zucchini boats recipe. You can have taco zucchini boats using 16 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Taco Zucchini Boats:
  1. Prepare zucchinis
  2. Use mild salsa
  3. Get lean ground beef
  4. Get garlic powder
  5. You need cumin
  6. Get kosher salt to taste
  7. Take chili powder
  8. Provide paprika
  9. Prepare oregano
  10. Use onion chopped
  11. Prepare bell pepper minced
  12. You need water
  13. Take Mexican blend shredded cheese
  14. You need scallions chopped
  15. Take cilantro chopped
  16. Prepare can of tomato sauce
Steps to make Taco Zucchini Boats:
  1. Bring a large pot of salted water to boil. Preheat oven to 400°.
  2. Place 1/4 cup of salsa in the bottom of a large baking dish.
  3. Using a small spoon or melon baller, scoop out middle of zucchini, leaving about 1/4 inch thick shell on each side.
  4. Chop up scooped out zucchini and save 3/4 cup for taco filling. (Squeeze excess water with a paper towel.)
  5. Drop zucchini halves in boiling water and boil for 1 minute. Remove.
  6. Brown beef in a large skillet. When no longer pink, add spices and mix well.
  7. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  8. Using a spoon fill the hollowed out zucchini boats with taco filling. Top each with a tablespoon of cheese.
  9. Cover with foil and bake for 35 minutes or until cheese is melted and zucchini is cooked through. Top with scallions and cilantro and serve with salsa on the side

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