Ingredients

Scale

2 small/medium zucchini
1 teaspoon olive oil
2 – 4 cloves garlic
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup sweet corn
1/2 cup cooked black beans
Red Robin Seasoning and/or taco seasoning
2 cups pre-cooked taco meat
about 1 cup shredded Mexican blend of cheeses
10 or so cherry tomatoes, halved or quartered
1 jalapeno (or other hot pepper), chopped (or substitute a powdered hot chile)
Fresh cilantro leaves & salsa

Instructions

Spray a rimmed baking sheet with cooking spray. Preheat the oven to 400 F.
With a melon baller or grapefruit spoon, scoop out the insides of the zucchini to make a boat shape, leaving about 1/4 inch shell. Chop the insides of the zucchini into small bits.
In a medium frying pan, add the oil, then saute the zucchini insides with the garlic, onion, and bell pepper until tender. Add the corn, taco meat and beans and stir to mix. Add jalapeno or powdered chile to taste.
Sprinkle the (empty) zucchini boats with Red Robin Seasoning, then fill with the veggie/meat mixture and top with cheese and tomatoes.
Bake for 20 minutes until the zucchini has softened and the cheese is melted. Serve with cilantro, salsa, guacamole and/or hot sauce.

Notes

You may have some extra filling left … use this for lettuce wraps or for filling enchiladas or burritos.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.