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Taco Stuffed 8-Ball Zucchini

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


  • 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)


  • 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.


From the kitchen of palatablepastime.com
Keyword stuffed squash