Mexican Stuffed Summer Squash (or Zucchini)
 
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These Mexican-inspired taco summer squash (or zucchini) boats are bursting with flavor!! They are such a fun change of pace from your usual taco night, and a great way to use up garden zucchini. (Not to mention a very tasty way to add in more veggies!). We discovered (post photo shoot, but thankfully pre-eating) that our favorite way to eat them is with crushed tortilla chips (or Fritos are my personal favorite) on top, plus diced zucchini (Or guacamole if you have it). HIGHLY recommend adding these two foods for the ultimate best taste and satisfying meal!! ?
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Recipe type: Dinner, Entree, Main Dish
Cuisine: Mexican, Gluten-Free, Vegetarian-friendly
Serves: 4 large servings
Ingredients
  • 1 onion, diced
  • 1 lb. ground beef (can sub ground turkey or chicken if desired)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 can refried beans
  • 2 cups salsa
  • 1-2 cups shredded cheddar cheese
  • 4 large zucchini OR yellow summer squash (this was almost 4 lb total for me!). if your zucchini are smaller, you will need more.
Instructions
  1. Preheat oven to 375 degrees F.
  2. Wash outsides of zucchini or summer squash. Cut in half lengthwise using a sharp knife. Then using a spoon, scrape out the inside of the zucchini flesh (see photo in post for a visual). I personally freeze the leftover zucchini/summer squash to use later for smoothies!
  3. Heat olive oil in medium skillet over medium heat. Add in ground meat, diced onion, and fresh garlic and cook until meat is no longer pink and completely cooked through.
  4. Add in spices and can of refried beans and stir until combined.
  5. Spoon meat filling into zucchini (again, see photo in post for visual). Then spoon desired amount salsa over meat filling and top with cheese.
  6. Bake at 375 degrees for about 25-35 minutes, or until heated through and cheese is melted. Mine took 30 minutes, but note every oven is different and this will also vary based on the size of zucchini/squash you are using.
  7. Enjoy! Makes enough for 4 large servings, 2 zucchini halves/serving.
Recipe by Audra's Appetite at https://audrasappetite.com/taco-stuffed-zucchini/