INSERT RECIPE TITLE
by Erika Horn – August 3rd, 2021
Taco stuffed zucchini boats are a healthy, veggie-forward, Mexican-inspired meal. They’re light and fresh, yet surprisingly filling. You’ll definitely go back for seconds on this recipe!
WHAT YOU'LL NEED
You’re swapping tortillas for crisp zucchini (it’s super easy). But other than that, you can top these zucchini boats with your favorite taco toppings. Here’s what I used:
- Zucchini: try to grab large zucchini that are about the same size, so you’ve got room for plenty of filling!
- Ground beef: I’m using 90% ground beef (which usually means I don’t have to drain fat from the pan), but you can use your favorite beef-to-fat percentage.
- Taco Seasoning: There’s no comparison when it comes to homemade taco seasoning. Fresh is best!
- Taco Toppings: I’m using sour cream, diced tomatoes, sliced green onions, avocado, and cilantro. But if you’d like to add a little cheese, guacamole, or cilantro lime bacon slaw, go for it!
HOW TO MAKE [INSERT RECIPE]
Zucchini boats are super easy to make (have you seen my Pizza Stuffed Zucchini Boats?). Here’s how you make them step-by-step:
- Cook the ground beef. Season the ground beef with taco seasoning while it’s cooking for that deliciously spicy taco flavor.
- Prepare the zucchini. While the ground beef is cooking, cut the zucchini in half lengthwise and scoop out the seeds with a spoon.
- Assemble and cook the zucchini boats. Fill the zucchini boats with seasoned ground beef. Then bake them in the oven for 15-20 minutes, or until the tops are lightly browned and the zucchini is softened, yet crisp
A FEW TIPS
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SUBTITLE
Zucchini boats are super easy to make (have you seen my Pizza Stuffed Zucchini Boats?). Here’s how you make them step-by-step:
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Lao Grilled Chicken Wings
Equipment
- grill
- blender or food processor
Ingredients
- 2 pounds chicken wings
- 4 tbsp oyster sauce
- 2 stalks lemongrass
- 4-5 cloves garlic
- 1 shallot
- 1/2 tbsp red chili flakes
- 1 tbsp sugar
- 1 tbsp soy sauce
Instructions
- Empty your chicken wings into a bowl that will eaily allow for incorporation and mixing of the marinade.
- In a blender or food processor add the oyster sauce, lemongrass, peeled garlic, peeled shallots, red chili flakes, sugar, and soy sauce. Pulse until all incorporated.
- Dump mixture into the bowl or chicken and mix thoroughly. Let refrigerate for at least 30 min prior to cooking.
- Preheat grill to 375° and coat grill with cooking spray shortly before adding chicken.
- Cook with grill closed for about 10-12 minutes on each side or until chicken is golden brown and at an internal temperature of 165°.
Notes
- Try to get wings that are similar in size as this will help with the cooking process.