Break the meat into crumbles in a pan over medium heat with zucchini pulp, onion, peppers and garlic.
Drain the liquid after cooking the meat until no longer pink. Return the skillet to heat and add taco spice and water to make the sauce.
Simmer the ground beef mixture for one to two minutes to thicken. After turning off the heat, stir in 1/2 cup cheddar cheese and 2 tablespoons salsa.
Heat the oven to 350°F. Grease a 13x9-inch casserole dish with cooking spray or oil. Fill zucchini boats with ground beef and set in baking dish.
Cover the boats with the remaining 1/2 cup cheddar. Bake uncovered for 25–30 minutes to tenderise courgette. Use the remaining salsa and cilantro if desired.
Ingredients2 medium (8-inch) zucchini
3/4lb ground beef
1 sliced tiny onion 1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
One minced garlic clove
2 tbsp taco seasoning
Two tablespoons water
1 cup shredded cheddar, divided
1/4 cup salsa divided 2 tbsp minced fresh cilantro
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