Zucchini Taco Boats with Serrano Pepper Queso Sauce

A great way to spice up your next taco night!! These boats come together easily and are perfectly paired with a spicy kick!

Choose your vessel! When it comes to designing a dish, in the most simplistic way of thinking, you want a base to hold whatever you pair that with-whether it be pasta, wraps/shells, roasted veggie, or a wide range of other choices. Zucchini is a perfect base because it holds its structure and has a fairly neutral flavor, so it can be supportive and absorb any seasonings of the dish, whether it be in spiraled, sliced, cubed, or hollowed out form! I really like using this version as a ‘boat’ because, as the meat mixture cooks down, the spices cook into the zucchini, giving great flavor while it softens. A perfect vessel!

The frosting on top! Spice is about as subjective as a bright orange couch-some people think it’s the greatest thing ever and need the brown shag carpet wall to match, and others can’t run fast enough. I chose to add the heat for this dish in the sauce as opposed to mixed into the meat itself, so everyone could add their own as desired (let’s be real…and to eat with every chip in the house!). This dip makes a great addition to any side, main course, appetizer, or leftover taco salad!

Looking for ways to use your summer zucchini?! Check out these other ideas:

Sautéed Zucchini with Avocado Feta Cream Sauce

Lyonnaise Ham and Zucchini Hash

Creamy Zucchini Kale Soup with Roasted Garlic

Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree

Arugula and Mushroom Pasta with a Creamy Soy Sauce (over zoodles)

Salmon Meatballs with an Avocado Cream Sauce (over zoodles)

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

Hop over to social media and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!

Zucchini Taco Boats with Serrano Pepper Queso Sauce

Hannah

A great way to spice up your next taco night!! These boats come together easily and are perfectly paired with a spicy kick!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Lunch, Main Course

Cuisine American, Mediterranean, Mexican

Servings 2

Equipment

• Baking sheet
• Skillet
• Kitchen knife

Ingredients

  

• 2-3 medium Zucchini
• 1 large Tomato
• 1/2 large Onion
• 2 cloves Garlic
• 1/2 pound Cooked ground beef or more, depending on size of zucchini
• 1 tsp Cumin
• 1/2 tsp Chili Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• Salt and Pepper
• 1 cup Shredded Cheddar Cheese
• 1 tbsp Olive Oil
• Fresh Cilantro (optional for garnish)
• Avocado (optional for serving)

Queso

• 1 tbsp Olive Oil
• 3 cloves Garlic
• 1 large Serrano Pepper (or jalapeno)
• 1/2 cup Stock
• 2 oz Cream Cheese
• 1/4 cup Heavy Whipping Cream
• 2 oz Cheddar Cheese
• 2 oz Mozzarella Cheese (or neutral white)
• Salt and Pepper

Instructions

 

• Preheat oven to 350.
• Slice zucchini in half lengthwise and scoop out inside to create 'boats'.
• In mixing bowl, combine chopped tomato, onion, garlic, ground beef, seasonings, and half of the cheese. Mix well.
• Scoop into the zucchini boats and top with remaining cheese.
• Bake until zucchini feels tender when fork is inserted and cheese lightly browned, about 30 minutes.
• While zucchini is cooking, in skillet, warm oil and add minced garlic and chopped hot peppers. Sauté until fragrant. Add stock and allow to simmer slightly.
• Add cubed cream cheese and heavy cream, stirring until cream cheese melts.
• Stir in cheddar and mozzarella cheese, stirring until thickened. Turn heat low and continue to stir until zucchini is done, adjusting stock for desired thickness.
• Serve boats with a drizzle of queso and fresh cilantro and avocado. Enjoy!

Keyword Fresh, Healthy, Hot Peppers, Keto, lowcarb, Serrano Peppers, taco, zucchini