Bean There. Done That. Low Carb. Low Fat.
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Sometimes I wonder what my life would have been like without my abuelita. Each time I cook a big pot of pinto beans, I can hear my grandmother clearly telling me, “Ponle mas sal,” or “Put more salt in.” The other day, I remembered one of my favorite dishes she would make. My grandmother called it “Calabacitas Rellenas de Carne Molida.” For non-Spanish speaking readers, I’m changing this name to “Taco Stuffed Zucchini.” Paleo, low carb, a total crowd pleaser, and cheesy (just like me). 😉
How do you play nice with zucchini and how do you get them to cooperate in this low carb dish? You will need to use a small spoon to take out the middle of the zucchini. Think of this as “veggie surgery.” You can also use a melon baller, but I’m not that fancy. I ain’t got one of those in my kitchen but I’m open to receiving one as a stocking stuffer. 🙂
Once the meat is cooked, add half of the can of tomato. In a casserole dish, add the remaining tomato can to the bottom, cilantro, remaining jalapeno, and salt. Stick this in the oven for 10 minutes. That’s just to soften them up a bit. They will cook entirely once you add the beef. Take the casserole dish out of the oven and spoon in the meat mixture.
I’m adding cheddar cheese, but you can use whatever cheese you like. My grandmother would have used queso oaxaca, but I never find it at the grocery store. Cheddar will do. Trust me, I’m not complaining. Cows are my friends. I love ooeey gooey cheddar cheese!
Another great casserole to try is this Stuffed Heirloom Tomatoes.
This recipe is so simple too. Why overthink things? Less is more (more or less). Let the ingredients shine… shine bright like a diamond! Besides, it’s all about the smells of home – cilantro, jalapeño, onions. Mmmm… I guess that’s one of the things Latinas are known for: fresh and natural cooking.
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More Zucchini Recipes:
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My abuelita was a very sweet woman. Actually, literally sweet. Her blood sugar levels were nearly in orbit. My grandmother was a diabetic even though she weighed perhaps 100 lbs. max on a good day – not what many people think a person with blood sugar issues typically looks like. She was no chunky monkey and actually couldn’t easily eat anything that either Ben or Jerry concocted. With reducing sugar weighing heavily on her mind, my grandmother made several carb-friendly, yummy dishes like this Taco Stuffed Zucchini.
These may not be her “calabacitas,” but they are still pretty good … if I do say so myself. And even if I don’t say so, my friends and family will. But I’ll let you be the judge.
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Taco Stuffed Zucchini
Ingredients
- 4 zucchini cut length-wise
- 1 lb ground beef
- 2 tablespoons ground cumin
- 1 teaspoon ground oregano
- 1 jalapeño finely diced – divided
- 1 teaspoon chili powder
- ¼ onion diced
- 1 garlic minced
- 1 can diced tomatoes
- cilantro chopped
- 1 cup cheddar cheese
Instructions
- Preheat oven 400 degrees F.
- Using a melon baller or small spoon, hallow the zucchini.
- Chop up the zucchini flesh and drain excess water with a paper towel.
- Set the zucchini flesh aside.
- Brown the ground beef in a large skillet, breaking it up while it cooks.
- Add the cumin, oregano, half the jalapeño, chili powder, onion, garlic, zucchini flesh, and ½ can of tomato.
- Stir, cover, and cook for 10 minutes.
- Meanwhile, in a casserole dish, add the other half of the tomato can, the remaining jalapeño, and cilantro.
- Place the hallowed zucchini on top of the tomato mixture.
- Put the casserole dish in the oven for 10 minutes.
- Take out and using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about ⅓ cup in each, pressing firmly.
- Top each zucchini with 1 tablespoon of shredded cheese.
- Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through.
- Enjoy!
Nutrition
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This looks and sounds divine! I grew up with my mom making stuffed zucchini and loved it! Since Taco’s are high on my favorite food list this one is a must for me to try for sure. I think it might be more lovely than my taco salad… mmmmmm book marking for a future in taco heaven!
Thank you! Love taco stands, but this recipe is much more carb friendly. 🙂
This looks so yummy! My name is Steve O’Dell, I am the co-founder of a matcha green tea company called Tenzo Tea. I’d love to collaborate sometime. Check out my work on our website 🙂
Love stuffed zuccini, this looks brilliant and love it. going to make and try it out
Great! Enjoy. 🙂
Love zucchini and tacos but never thought of combining the two what a great idea. I’ll be making these soon, thank you
You’re going to love this dish. I’m a big taco fan myself. Hope you enjoy!
super yummy! imagine zucchinis 5x that size. ive grown them that big at home. theyd be to big to fit in the bowl!!!
Wow! I can’t even imagine. Now I have to Google it for an image. 🙂
I have made something similar, but hadn’t thought to put the can of tomatoes in the bottom of the pan, probably adds some extra flavor and helps you get more veggies!
Yes! It makes a little salsa. Delicious!
I would love to try a vegetarian version of this recipe for sure. Like the use of Zucchini.
Instead of ground beef, you should try this with pinto beans. It’s yummy!
This looks so super yummy! I will definitely be making this for my hubby! Beautiful blog! ??
Thank you! I’m sure your hubby will love this dish. 🙂
Nice ! They look like zucchini canoes. I love the idea.
Lol. Zucchini canoes. 😀
OMG this sounds and looks AMAZING!
Thank you! 🙂
These look amazing and a healthy substitute for a tortilla shell!
Exactly. Although… I love my tortillas. 🙂
Yummy! What a good idea- I wonder how easy it would be to hollow the courgette.
Fairly easy. It’s really no big deal. 🙂