Nothing beats a leftovers that isn’t really leftovers – meaning, you use all the vegetables scraps you have leftover from the week and make a meal out of it. I hate letting food go to waste, so when I have random vegetables in the fridge that are about to go bad I always make zucchini boats, stuffed peppers or some sort of stir fry with them. This week, I ran out of tomato sauce to make my typical Italian zucchini boats so decided to change it up a bit and make it “taco themed”.
I hope you all enjoy!
2 medium zucchinis (cut in half lengthwise)
1/2 cup pico de gallo (or salsa)
1 lb lean ground chicken
1 package of taco seasoning (or homemade taco seasoning recipe here)
1/2 cup Mexican blend shredded cheese
1/4 cup chopped onion or cilantro, for topping
1/4 cup green pepper
1/4 cup red pepper
- Using a small spoon or melon baller (or spoon), hollow out the center of the zucchini halves (I make little “chip” like bites for our 2 year old.
- Chop the scooped out flesh of the zucchini in small pieces (can set aside 3/4 of a cup to add to the taco filling if you want)
- Brown chicken in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell peppers, and reserved zucchini. Stir and cover, simmer on low for about 5 minutes
- Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
- Top each with 2 tablespoon of shredded cheese.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
- Top with cilantro and serve with salsa or pico on the side.