About
Zucchini dogs serve as the ‘shells’ for these taco dogs. The shells are just tender enough the hold a filling of ground beef, taco seasoning blend, diced tomatoes and chilis, and plenty of melted cheddar cheese. Simply slice in with a knife and fork.
Ingredients
- 8 ounce zucchini, raw
- ⅛ teaspoon salt
- ¼ teaspoon paprika
- 3 teaspoon olive oil
- 10 ounce hamburger or ground beef, 90% lean
- 2 teaspoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ¼ teaspoon onion powder
- ½ teaspoon cumin, ground
- ¼ teaspoon crushed red pepper by simply organic
- ½ cup diced tomatoes with green chilies by kroger
- ½ cup, shredded cheddar cheese, natural
Instructions
- Preheat an oven to 375 degrees. Prepare a large zucchini by slicing it in half lengthwise. Use a paring knife and spoon to scoop out the centers of the squash, leaving 2, ½-inch thick shells. Sprinkle the salt, paprika, and olive oil over the zucchini.
- Turn the zucchini shells over onto a sheet tray. Bake the tray for 12 minutes. Set the zucchini aside to cool when done.
- While the zucchini is cooking, combine the ground beef with the olive oil, salt, pepper, onion powder, cumin, and red pepper in a pan over high heat. Cook until the beef has browned.
- Turn the heat down to medium and stir in the diced tomatoes and chilis. Let the pan cook undisturbed for just 2 minutes. Then, reduce the heat to low and stir in the cheddar cheese until it melts.
- Flip over the zucchini shells and fill each one with the beef taco filling. Use a spoon to pack the shells with the filling so it adheres with the melted cheese. Serve immediately while hot.
Nutrition Facts
- Servings: 2
- Calories: 550.2kcal/2302.1kJ (per serving)
- Fat: 36.9g (per serving)
- Carbs: 7.1g (per serving)
- Protein: 46.2g (per serving)
