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Taco-Cornbread Zucchini Boats

Taco-Cornbread Zucchini Boats

Author: Heidi Boortz
Servings : 6

Ingredients

  • 6 zucchini medium
  • 3/4 lb ground beef 90% lean or leaner
  • 2 Tbsp Chili Powder
  • 2 Tbsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 cup water

Cornbread

  • 2 cup frozen corn
  • 1 cup milk any, divided
  • 1 cup cornmeal
  • 1 cup 100% whole wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup honey
  • 1/4 cup extra virgin olive oil
  • 1 egg

Instructions

Zucchini Boats

  • Preheat oven to 400 degrees. Hollow out zucchini. Place on a parchment-lined baking sheet.
  • Top each boat with taco meat, followed by corn bread batter. Bake at 400 for 15 minutes or until cornbread is set. Remove from oven and top with cheese. Return to oven 5 minutes to melt the cheese.

Taco Meat

  • Brown meat in a medium skillet until no longer pink, stirring frequenty. Add seasonings, chili powder through pepper, and 1 cup water. Bring to a boil. Reduce heat and simmer 20 minutes. Set aside.

Cornbread

  • Puree 1 cup corn until smooth. Add 1 cup milk. Puree milk and corn until smooth.
  • Stir together pureed corn mixture, cornmeal, flour, baking powder, baking soda, salt, honey, olive oil, egg, and remaining 1 c. milk. Set aside.
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