Taco Zucchini Boats
Ingredients
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1 tablespoon extra-virgin olive oil
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1 cup diced yellow onions
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1 teaspoon crushed garlic
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½ pound ground beef
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¼ teaspoon kosher salt
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1 cup chicken broth
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3 tablespoons taco seasoning
Tools
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wooden spoon
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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liquid measuring cup
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spoon
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saute pan
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cooling rack
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June Oven
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Preferences
Saute the onions and garlic
Add the oil to a large saute pan and heat over medium heat. Add the onion and crushed garlic and cook, stirring frequently, until softened and beginning to brown, about 5 minutes.
1 tablespoon extra-virgin olive oil
saute pan
measuring spoons
measuring cups
1 cup diced yellow onions
1 teaspoon crushed garlic
wooden spoon
Add the beef
Add the ground beef to the pan. Sprinkle with the salt and cook, breaking up meat with the wooden spoon or spatula as it cooks, until cooked through and browned.
½ pound ground beef
¼ teaspoon kosher salt
Add the next ingredients and simmer
Add the chicken broth, taco seasoning, tomatoes with chilies, beans and corn. Stir to combine. Increase heat to high and let the mixture come to boil, then reduce heat to low. Simmer the mixture for 15 minutes, until the liquid has reduced by about half and the flavors have melded.
1 cup chicken broth
3 tablespoons taco seasoning
1 can diced tomatoes and green chilies
1 cup frozen corn kernels
liquid measuring cup
1 can kidney beans
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Prepare the zucchini
While the filling is simmering, prepare the zucchini. Slice each zucchini in half lengthwise, leaving the stem on for structure. Using a spoon or a melon baller, scoop out the center of each zucchini half, leaving about ½” of flesh on the skin. Place the hollowed zucchini halves on the June Pan.
3 zucchini
knife
June Pan
spoon
chopping board
Finish the filling
When the filling has simmered for 15 minutes, remove it from the heat. Add the cheese, crushed tortilla chips and chopped cilantro to the pan. Squeeze the lime half over the filling. Stir gently to combine.
½ cup shredded cheese
¼ cup chopped cilantro
1 cup tortilla chips
½ lime
Fill the zucchini
Spoon the filling into the zucchini boats, mounding it to use as much filling as possible. You may have extra filling.
Top the zucchini
Sprinkle the remaining shredded cheese over the zucchini boats.
½ cup shredded cheese
Bake the zucchini boats
Transfer the June Pan to the middle shelf of the June Oven. Bake the zucchini boats for 30 minutes, until the zucchini is tender and the cheese is browned and bubbly. June will notify you when the zucchini boats are ready.
Serve
Remove the zucchini boats from the June Oven and set on a cooling rack. Garnish with the cilantro and serve hot.
cooling rack
2 tablespoons chopped cilantro