Picadillo Zucchini Boats
Serves 4
5 mins prep
17 mins cook
22 mins total
Rock the boat with these Tex-Mex stuffed zucchini boats.
Zucchini Boats:
Picadillo:
Toppings:
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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.
