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5 from 1 vote

Picadillo Zucchini Boats

Rock the boat with these Tex-Mex stuffed zucchini boats.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 to 6 servings
Calories: 586kcal

Ingredients

Zucchini Boats:

Picadillo:

  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion chopped
  • 1 yellow bell pepper cored and chopped
  • 1 garlic clove minced
  • 1 pound ground buffalo ground beef, or ground turkey
  • 2/3 cup water
  • 1 1 ounce packet Old El Paso Taco Seasoning

Toppings:

  • 1 cup grated Oaxaca cheese
  • 1 large tomato chopped
  • 1 2.25-ounce can sliced black olives
  • 1 4.5-ounce can Old El Paso Chopped Green Chilies

Instructions

Zucchini boats:

  • Preheat the broiler. Scoop out the seeds from the zucchini, leaving a ¼-inch thick shell. Chop scooped out zucchini and set aside.
  • Brush the zucchini all over with olive oil and season with salt. Transfer to a baking sheet and broil until soft, about 2 minutes per side; set aside.

Picadillo:

  • In a large skillet heat oil over medium heat. Add onion, bell peppers, and garlic and cook for about 2 minutes until onion is translucent and peppers are tender.
  • Brown beef and drain. Stir in water and seasoning mix, bring to boiling. Add chopped zucchini and reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened.
  • Spoon picadillo into zucchini boats. Top with cheese and return to the broiler until cheese melts and golden brown, about 1 to 2 minutes.

Serve:

  • To serve, Top with tomatoes, black olives, and green chile.

Notes

If you do not have access to ground buffalo, you can substitute with organic ground beef or ground turkey. Ground chicken would probably also work. 

Nutrition

Calories: 586kcal | Carbohydrates: 14g | Protein: 37g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 101mg | Sodium: 649mg | Potassium: 1036mg | Fiber: 3g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 96mg | Calcium: 88mg | Iron: 4mg