Chipotle Stuffed Zucchini Boats

These chipotle stuffed zucchini boats are packed full of chipotle taco ground beef and topped with sharp cheddar cheese. Super simple to make and totally delicious!

Well. I have a feeling summer is coming to a close. I woke up the other morning and it was 58 degrees in my house. Boo. When I was little I used to LOVE winter. Now that I’m an adult it’s becoming less appealing. I guess because when it snows I still have to keep on functioning. I do not get the day off just because it’s snowy. Sigh. 

This dish is a little farewell to summer. Zucchini is still readily available (at our local farms) but soon it will be hard to find. I had some leftover taco meat so I decided to spice it up and make some zucchini boats. It was thrown together pretty quickly and was perfect for lunch or dinner. I liked the spice level but it can be adjusted to your preference.

 

Chipotle Stuffed Zucchini Boats

These chipotle stuffed zucchini boats are packed full of chipotle taco ground beef and topped with sharp cheddar cheese. Super simple to make and totally delicious!

Yield: 6 boats

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 3 smalli zucchini
  • 3/4 pound ground beef
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon cumin
  • 3/4 teaspoon oregano
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chipotle chile powder
  • 1/2 cup water
  • 1 whole chipotle chile pepper in adobo sauce, chopped
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped yellow onion
  • 1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 350 degrees.

Cut the tops off the zucchini and cut lengthwise. Scrape out the seeds and a little bit of the inside squash. Don't throw away the scraped out insides. Save them for the filling. Set aside zucchini boats until ready to stuff.

In a large skillet set over medium high heat add ground beef. Cook until browned, draining off the fat if necessary.

Add in chili powder, garlic powder, cumin, oregano, smoked paprika, kosher salt, chipotle chile powder and water. Stir to combine and cook down until the water is evaporated.

Toss in chipotle pepper, red bell pepper, yellow onion and zucchini insides. Cook until the vegetables start to soften. About 7 minutes.

Line a large rimmed baking sheet with foil and lay out all six zucchini boats. Divide filling by six and spoon into the zucchini. Equally divide cheese and sprinkle over each zucchini boat.

Bake uncovered for about 30 minutes. If your zucchini is very large it may take a little longer to bake.

Note: The filling is a little spicy due to the addition of a whole chipotle pepper. If you do not want a lot of heat, but want the chipotle flavor, simply leave out the chile and just use the chipotle chile powder to taste.

Optional: Use leftover taco meat to make this dish even easier! Simply warm the meat and then add the vegetables to soften.