Taco Stuffed 8-Ball Zucchini

Taco Stuffed 8-Ball Zucchini stuff round summer squash with a spicy seasoned beef mix and top it off with a melted cheddar cheese.
Taco Stuffed 8-Ball Zucchini

Taco Stuffed 8-Ball Zucchini

By  Sue Lau | Palatable  Pastime

Taco Stuffed 8-Ball Zucchini is my recipe  of the day.

I have been trying my hand at growing 8-ball zucchini this year out in the garden, and this is one of the ways I fixed them  up for  supper.

I love tacos and enchiladas any day of the week. It’s  a ground beef thing- one of my fav comfort foods especially if I feel stressed or tired. Who doesn’t  love a taco?

Taco Stuffed 8-Ball Zucchini

Growing the zucchini  I try to pick them small, as generally I don’t care for  the seeds. In  the case of these stuffers,  it is not as much of a problem if  they are bigger.

After the blanch-cook, we will want  to  slice off  the  tops and  get rid  of  the innards and seedy part.

Of course  if they are small you can save  decent insides for a saute. Toss them into some  corn or something.

I  don’t  put the caps back on  when baking  but just set them alongside the filled  zukes in the pan. They finish cooking  and you can  cut  off the  stem and  eat the rest.

Taco Stuffed 8-Ball Zucchini

Taco Stuffed 8-Ball Zucchini

I listed out the weight on the  zukes but they will wildly vary  in  size. Use your  own  judgement if you need more  or  less squash.

This can  also be done on the  long  zukes if you hollow them out as boats. Just make sure your blanch pot is deep  enough.

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Taco Stuffed 8-Ball Zucchini

Taco Stuffed 8-Ball Zucchini

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American, Tex-Mex
Servings 4

Ingredients
  

  • 3 pounds round 8-ball zucchini (about 4-5)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped poblano pepper (or green bell pepper)
  • 1 teaspoon chopped garlic
  • 2 teaspoons taco seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 cup spicy tomato salsa
  • 1 cup finely shredded cheddar cheese (divided)

Instructions
 

  • Cook zukes whole in boiling water for ten minutes, then drain and cool.
  • Cut a top slice off the zuke and use something like a melon baller or tomato shark to hollow out the insides of the zucchini. Use the insides for something else or discard (depending on how many seeds it had).
  • Brown the ground beef, onion, pepper and garlic with seasonings and drain any fat.
  • Stir in salsa and half the cheese; mix well.
  • Fill hollows of zucchini with meat mixture.
  • Sprinkle the rest of the cheese over the top.
  • Bake zucchini and tops (set tops on the side) for 25 minutes or until cheese is nicely melted.

Notes

From the kitchen of palatablepastime.com
Keyword stuffed squash

Taco Stuffed 8-Ball Zucchini

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