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!
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!