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Zucchini, stuffed w/beef (taco style)




Source of Recipe


from pixiedust
This is a recipe especially good for large zucchinis . (Our zukes grow
about 12-18 inches long and 5-6 inches diameter. Yum!)
If you can apply pressure to the zucchini with your thumbnail
and easily pop the skin, it's good to go just about any way you
want to cook it. But this recipe works even for zukes that are
a little tough. If it's tough you just don't eat the
skin.

Zucchini, stuffed w/beef (taco style)

1 large zucchini, or several small zukes
1 pound ground beef
1 packet taco seasoning (or your own recipe)
1 small onion, chopped
1 large tomato, chopped
8 ounces grated cheese

Wash zucchini, pat dry. Cut off the stem flush with the fruit. Slice
lengthwise and remove seeds with a spoon so that you have a groove down
the center. Be careful not to dig out the meat of the zucchini, you just
want to remove the seeds, like scraping the seeds out of a cantaloupe.
If you're using large zucchinis, make a boat of aluminum foil for each
half that will fold over the top when the zuke's stuffed and seal at the
long ends, and put the zukes on a cookie sheet. If using small zukes,
line them up in a casserole dish. Either way, you want to be able to
seal up the zukes while they cook or they'll dry out. (If you have a
casserole dish big enough to hold two halves of a large zucchini, go for
it.) Heat oven to 350 degrees F.

Brown hamburger with seasoning, onion and tomato. Drain off the grease.
Seriously. DO NOT skip this step. Drain it. Spoon hamburger into the
middle of the zucchinis. Sprinkle with any sort of cheese you like. Seal
up the foil boats, or cover the casserole dish with a lid or foil, and
bake for 25 to 40 minutes. The bigger zucchinis take more time. When the
zukes are tender, they're done.

Remove zukes from oven and carefully open foil or remove cover. Be very
careful if you're using foil boats, because this is a juicy recipe and
that juice is HOT! Let sit for 5-10 minutes. Slice pieces of large zukes
or dish up smaller zukes as a single serving.
Serve with bread and salad for a quick summer dinner.