Southwestern Zucchini Boats

Posted by David Conner on

This is the first meal I've made for Dave in 7 years so when I say it's easy, it's EASY! You can use whatever you have in refrigerator or follow the directions. As our blogs go, it's just a guideline. Get creative and taste as you go!

 

Ingredients:

1 lb of local ground beef

2 tomatoes

1 onion, chopped finely

3 clove fresh garlic, crushed and chopped

Half a yellow pepper, diced

3/4 cup of cheddar cheese

3 Tbls of Suave Agave

4 Zucchini, split lengthwise

Preparation:

Preheat oven to 350.

Heat olive oil in a pan and sauté the garlic, pepper, and onion first for a few minutes. Add the ground beef and Suave Agave. Continue to stir until meat is brown. You may want more or less seasoning so taste it and see... We like everything well seasoned, so 3 Tbls may be too much for you. I also add an additional pinch of salt because our seasonings are very low in salt. Pour in bowl and set aside to cool. Once cool stir in 1/2 cup of cheddar cheese (or more if you're a cheese lover).

Use a spoon to core out the zucchini and cut them in half to give you two equal pieces. I cut off the ends of my zucchini but you can leave them on so your topping doesn't fall out. Oil a sheet pan and place zucchini on it. Fill with topping and place in oven for 30 minutes. Sprinkle the rest of the cheese on top of your boats and put them back in the oven for another 10 minutes. Poof! You are done. It really doesn't get much easier than that.

Hope you enjoy them as much as we did.

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