Taco-Stuffed Zucchini Boats
2 tablespoons olive oil
1 pound ground beef
1/2 red onion, minced
1 jalapeño, seeds removed and green parts minced
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
4 medium zucchini, halved lengthwise
6 ounces queso fresco
Scallions, for garnish
Sour cream, for garnish
Diced red or orange bell pepper, for garnish
Heat two tablespoons of olive oil in a medium skillet over medium heat. Add the ground beef and cook until browned, 5 to 6 minutes. Add the diced red onion and jalapeño, along with all spices, and cook for about 5 more minutes.
Remove the taco filling from the heat and let it cool slightly. If there seems to be a lot of liquid in the mixture, drain it on paper towels before using. You could make this filling a day or two in advance; refrigerate until needed.
Preheat a gas or charcoal grill to medium heat . Cut the zucchini in half lengthwise and brush the cut sides with two tablespoons of the olive oil. Place the zucchini on the grill, cut side down, and grill for 5 to 6 minutes. Remove from the grill. Once the zucchini are cooled slightly, use a spoon to scoop out the centers of the zucchini, leaving enough around the edges so they aren’t flimsy.
Use a slotted spoon to divide the taco filling between the zucchini halves, stuffing them full. Then crumble the queso fresco over each stuffed zucchini half. Return zucchini to the grill, placed upright like a boat, and cook for another 6 to 7 minutes, until the zucchini is tender when pierced and the cheese is bubbling and melted.
Remove the zucchini from the grill and garnish with a drizzle of sour cream, diced bell pepper, and diced scallion. Serve while warm. Leftovers keep fine for a few days and can be reheated in a 350 degrees F oven until warmed through, or, if you’re in a rush, microwaved for one minute on high.