Mexican Stuffed Zucchini Motorboats

 

TURKEY STUFFED ZUCCHINI BOATS | Clean & Delicious®

Video taken from the channel: Clean & Delicious


 

How to Make Taco Stuffed Zucchini Boats

Video taken from the channel: Skinnytaste


 

Mexican Stuffed Zucchini Easy Dish For Those Large Squash by Rockin Robin

Video taken from the channel: Rockin Robin Cooks


 

Stuffed Zucchini Boats | Vegetarian Dish

Video taken from the channel: LemonadeMom


 

Taco Stuffed Zucchini Boats

Video taken from the channel: Valerie’s Kitchen


 

TACO STUFFED ZUCCHINI BOATS || gluten free + low carb + easy recipe

Video taken from the channel: The Toasted Pine Nut


 

ZUCCHINI TACO BOATS | stuffed zucchini boats

Video taken from the channel: Clean & Delicious


 

Mexican Stuffed Zucchini Boats

Video taken from the channel: Best Easy Recipe


 

How to Make Taco Stuffed Zucchini Boats

Video taken from the channel: Skinnytaste


 

Stuffed Zucchini Boats | Vegetarian Dish

Video taken from the channel: LemonadeMom


 

Taco Stuffed Zucchini Boats

Video taken from the channel: Valerie’s Kitchen


 

Mexican Stuffed Zucchini Easy Dish For Those Large Squash by Rockin Robin

Video taken from the channel: Rockin Robin Cooks


 

TACO STUFFED ZUCCHINI BOATS || gluten free + low carb + easy recipe

Video taken from the channel: The Toasted Pine Nut


 

ZUCCHINI TACO BOATS | stuffed zucchini boats

Video taken from the channel: Clean & Delicious


Cut zucchini in half lengthwise, then use a spoon to scoop out the center to create a hollow zucchini boat. Discard the filling. Place zucchini in a row on baking pan.

Lightly season the insides of the zucchini boat with salt and pepper. Firmly pack rice mixture into boats. Sprinkle 1/2 of. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper.

Bake until zucchini turns. Ingredients 4largezucchini 115 ounce can black beans, drained and rinsed 1cupcooked brown rice 1cupsalsa, use your preferred level of spiciness 1red bell. about 2 and 1/4 pounds (5 total) medium sized zucchinis. 1 tablespoon olive oil. 8 ounces ground turkey.

1 teaspoon minced garlic. 1/2 large yellow onion chopped. 1 can (10 ounces) enchilada sauce.

1/2 cup diced tomatoes with green chiles. 1/2 cup corn. 1/2 cup black beans. These cheesy Mexican Zucchini Boats can be completely prepared hours in advance and stored in the fridge with foil covering them.

When you’re ready to cook them, simply remove them from the fridge 15 minutes early to take the chill off of everything and then proceed with baking as normal. Spoon rice and beef mixture into boats until filled. Put sliced tomatoes over the tops of the boats. Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork. Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.

Preheat oven to 350°. Halve zucchini lengthwise; place cut side down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handl.

“Here’s a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It’s just like your mother used to make, but with an exotic Mediterranean twist,” says. Grease a baking sheet with oil and set aside. Slice zucchini in half lengthwise and scoop out the insides. In a large saute pan, heat the olive oil over medium heat.

Cook the onion, bell pepper, and garlic until soft and translucent. Add the ground beef and taco seasoning and cook through, about 15. Buffalo Chicken Stuffed Zucchini If you love all-things buff chick, this simple mixture of rotisserie chicken, cream cheese, and buffalo sauce will make you melt. Get the recipe from Delish.

List of related literature:

In Mexico the term “calabacitas” refers to a small zucchini type of squash which is commonly used in soups or cooked as a vegetable side dish.

“Handbook of Hispanic Culture-Anthropology” by Nicolás Kanellos
from Handbook of Hispanic Culture-Anthropology
by Nicolás Kanellos
Arte Publico Press,

My sister Rosario and I learned to make them on a comal; we always had a wood stove for the tortillas.

“Songs My Mother Sang to Me: An Oral History of Mexican American Women” by Patricia Preciado Martin
from Songs My Mother Sang to Me: An Oral History of Mexican American Women
by Patricia Preciado Martin
University of Arizona Press, 1992

We serve this dish from the steamer baskets with coconut rice and steamed asparagus and/or chayote squash, a vegetable that often is served steamed or sautéed as a side vegetable in Mexico.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Some Mexican cooks might add a cup of chopped calabacita, a zucchini-like summer squash.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

El Bajío’s gorditas infladas, a specialty of the chef’s native Veracruz, are blue corn tortillas fried on a comal until they inflate, served with a thick salsa flavored with anise and piloncillo, unrefined cane sugar.

“American Tacos: A History and Guide” by José R. Ralat
from American Tacos: A History and Guide
by José R. Ralat
University of Texas Press, 2020

MEXICAN COOK’S TRICK: You can use any kind of zucchini you have handy, but I prefer the green variety with speckles of cream called Calabacita Bola, also known as courgette or round zucchini, or the Calabacita Italiana, also known as Tatuma.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

They are perfect for stuffing (see the recipe for Poblanos Rellenos on page 424).

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

These are made with coarse cornmeal, filled mainly with cooked pork and a spicy sauce composed of different ingredients than its Mexican counterparts.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
by Bruce Kraig, Colleen Taylor Sen Ph.D.
ABC-CLIO, 2013

So is another Puebla specialty, chiles en nogada, a variant on Near Eastern stuffed vegetables that uses American peppers.

“Everyone Eats: Understanding Food and Culture” by E. N. Anderson
from Everyone Eats: Understanding Food and Culture
by E. N. Anderson
NYU Press, 2014

The same method is used for cooking tomates verdes (tomatillos in the United States; in Mexico, tomatillos are very small tomates verdes),which in Oaxaca, are also called tomate de milpa, milto

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

127 comments

Your email address will not be published. Required fields are marked *

  • Well I just made these and I suggest 375 for temperature and almost 40 minutes!!!!(and no I did not have super large or thick zucchini).

  • I love this amazing stuffed zucchini. The best thing about this zucchini recipe is that it takes no time to make. Thanks for sharing this recipe with all of us. Even i have a special zucchini recipe as well. Check out the recipe here:

  • these came out soo good!!!!
    i cut everything in half since was just for me and still have enough for two people. i also topped them with just a bit sour cream put it over the top.

  • I’m a little curious why the ends were left on.. can someone tell me if zucchini gets soft easily? I prefer stuffed veggies to be on the tender side.

  • Yum! I would take the leftover mix minus the rice, and make an egg scramble with it and top with cheese. Mouth is watering just thinking about it lol

  • This looks like a great channel. I had a heart attack at age 52 this year, and I’m a big dumb guy who doesn’t know how to cook. Now I’m in a big hurry to learn healthy cooking. Glad I found this channel <3

  • OMG Dani. I can’t tell you how much I enjoyed these Zucchini taco boats. They were absolutely beyond incredible. Thank you for the inspiring recipe. I look forward to eating these all week ��

  • Made these for dinner last night and they were delicious! I made a change by adding some Italian sausage with the beef and quinoa instead of the cauliflower rice because it’s what I had on hand. Will definitely make them again.

  • Cool idea. I have found that the zucchini is not done preparing them like this. I always precook my zucchini for about 20 minutes before stuffing them. Otherwise by the time the zucchini gets done the meat mixture is overcooked. Love the taco idea though. Definitely will be trying your recipe.

  • Ha! I started making the zucchini boats after I saw the older video. I adore them. My family has had enough tho. Will try this to change it up!

  • Made this last night for dinner and I must say it was delicious. It’s my fiance’s favorite dish now!!:-) We had the leftovers for lunch today and to my surprise, it was even better than the night before.. Since I’m not a fan of green peppers, I replaced it with mushrooms. Thanks for posting such easy and healthy recipes; I can’t wait to try something new soon!!:-)

  • Nice idea for stuffed zucchini. My experience with this approach is the zucchini are never cooked through after 30-35 minutes in the oven. I give them an initial zap by themselves in the microwave, 7-8 minutes, before stuffing them, and then they are tender after their oven time with the stuffing. Thank you for your always excellent presentations. Great job.��

  • Hello My name is Hawa and I am a #cilantrohater I tried to like it but it’s gross to me I’ll sprinkle dried parsley I actually prefer dried herbs versus fresh #youlikewhatyoulike I will definitely give this recipe a try thanks Dani ����

  • Thanks Dani! You’ve giving us a new way to use our squash ��(will you get the picture)lol��and its keto friendly.gonna give it a try����

  • Hello my dear thank you so much for this yummy recipe i made it today in my lunch it was absolutely delicious come on guys give it a try you will not regret my tummy still full ��������

  • Thanks for showing me another way to do zucchini boats I haven’t thought about the taco but I have did it other ways thank you for the good recipe good nutrition and healthy

  • As a personal trainer & health coach, I cannot express how much I appreciate your channel and the work you put in to deliver nutritional food for your viewers and promote clean & mindful eating, which is the way forward!

    Will you be producing a nutritional cook-book anytime soon?

  • Dani…..oooweeman! This is absolutely amazing girl! Gonna go to Aldis tonight to get the ingredients to make this for my family. Thank you for sharing this. You’re my girl!

  • Dani, you’re a goddess. This looks sooooo good. I would substitute tons of mushrooms for the meat, like 4-5 pounds! They saute down to nothing. Oh, boy I’ve got to make this!

  • Yummy recipe! Haha, if this was 1974 (when I was a kid lol), upgrading one’s meats may be “tricky” depending on where one lives ( 2:57). But in 2019, I presume for most the trickiness is a matter of cost (the elephant in the room lol). It is for me. Meat (and especially the high end meat you’re advertising/recommending) is expensive!

  • I love this amazing stuffed zucchini. The best thing about this zucchini recipe is that it takes no time to make. Thanks for sharing this recipe with all of us. Even i have a special zucchini recipe as well. Check out the recipe here:

  • Hi dear Dani, i love the recipe will make this Monday i am sure the guests will love it for mexican night! I also want to thank you for all you share! You have helped me clean up our diet and also helped me get away from constantly dieting! Much love from germany michellé

  • Looks really delicious… for your future recipes would it be possible to get the measures in grammes/kilos and also the cooking temperatures in Celsius? It would help a lot… thanks��… hello from France����

  • May God bless you in everything you do.
    I love your enthusiasm in every video you put out.
    My sister will be in town with her family. This one I’m definitely trying! Will report back on how it turns out ��

  • A melon scoop makes it easier to remove zucchini. Also it is easier to microwave the shells to be sure they are cooked. I add rice to make it more filling. Seasoning can vary from Italian to Mexican.
    I have to grow zucchini to get them big enough for this kind of recipe.
    Enjoyed you post.

  • It’s simple enough, and it will take care of my huge zucchinis, but it takes a while to go through all that. Sounds like about an hour. I wonder if I can speed it up by using the microwave, at least partially if not totally replacing the oven time.

  • I first made this recipe about a year ago and today will be making it for the third time. Whenever I am given a giant zucchini from my Italian friend this recipe leaps to mind. I love the simplicity of this recipe. I don’t Change a thing. The flavours and texture are amazing. Keep on rockin Robyn. Thanks.

  • I love love your videos they are so easy and healthy.I made these today and they came out Awesome my coworker and sister tried the same recipe. Thank you your helping me to really get in the kitchen and cook.

  • Love our Recipe…I added some bell pepper to the meat and onions…Mui Rico…Very Tasty…Will save this recipe in my Archives…Thanks

  • Can I use this with the regular green zucchini? Your recipe looked best but I don’t want those big green ones lol? Please reply making this soon

  • A yummy recipe! I am linking it in my post “List of Fabulous Finds” on my blog today. I wanted to make it the minute I saw it, but didn’t have any ground beef on hand. I modified it a bit but followed your basic procedure, and it was still delicious. Your video is an excellent tutorial.Thanks!

  • Robin, this recipe looks fantastic!
    When I make it I’m thinking of adding a 7 oz. can of mild green chilis.
    Thank You for another great recipe video!
    Randy

  • Hi! Wow you remain me to my mother she always made the rounds ones with �� an Mexican cheese �� then she put in the oven is so crazy delicious. Tnks

  • Hi robin!! Love love ur channel and use so
    Many of ur recipes!! I was wondering what kind of knife do you like to use? I love good knifes.. And need some more! Thanks so much!

  • I made these last week and they were delish!  I added red & yellow peppers too. And love your homemade taco seasoning too. Thanks so much for all of your videos Robin! Have a great day!:-)  The Mrs.

  • Robin how about using chorizo as a filler as well as the rest of the ingredients I made it this way and added a little bit of white rice..

  • This recipe is GENIUS,   I LOVE zucchini, and Mexican flavored beef, and You couldn’t be more correct about how easy they get away from you, growing to big.      Thanks for sharing,  YOUR AWESOME!!!!

  • Thanks so much Robin.  You make cooking easy, healthy and tastes good.  I look forward to trying this recipe.  Keep the recipes coming!

  • This recipe is GENIUS,   I LOVE zucchini, and Mexican flavored beef, and You couldn’t be more correct about how easy they get away from you, growing to big.      Thanks for sharing,  YOUR AWESOME!!!!

  • I just made these. I didn’t have zucchini so I just used some large cucumbers from my garden. They were so amazing! Great recipe.

  • Oh wow I have to make this Robyn I love this recipe. I made a chocolate zucchini loaf yesterday with dark chocolate chips and it was heavenly. Low far of course and made with wholemeal flour. Thank you for sharing

  • Love your recipe, It was a great inspiration, I may add some red and yellow Bell Pepper and maybe some Mushrooms, do u think that would also be good? Thanks also for your link of the taco seasoning!!!

  • This is my kind of dish!  I am diabetic and always look for “good carb” recipes.  This one is spot on.  Especially using the zucchini chopped in the beef mixture!  Yahoo.  It’s a winner!  You rock Robin!

  • Hey Vanessa….it’s me Venessa! Omg….we have the same name girl! This was just the thing I needed cause I was blessed with a 6 pound zucchini and have been looking for recipes. Thanks a bunch my lady! Later V….��

  • while I am neither a vegan nor a vegetarian, I find your recipes so wonderful. I don’t eat meat every day. when I do I still want a side to be as appetizing as this one. I find meat whether solo or included in recipe wonderful but I still want a side that could stand alone. Since I can’t keep up with salad greens recalls, suspected of or maybe, all of which makes me uncomfortable, veggie recipes like this are becoming my go to. You are budget conscious which is a necessity for me. I have decided to start menu planning so I can find affordable recipes that I can also afford to purchase ingredients I don’t have on hand. Still don’t know exactly how to do that yet I have no doubt you are going to inspire and help me learn as I go. thank you for sharing consistent content of high quality that even a budget needy, 1 person household can enjoy.

  • Vanessa, this looks delicious and so healthy! I’ve made something similar before but it has been a few years. This video has inspired me to try your recipe!

  • I’m in lovvvveee with all these recipies. I just want to head to the grocery store and buy all this produce and try everything. But it’s difficult when you’re a student living on a tight budget. Do you have any tips??

  • Yum yum yum! I am making these for dinner… Going on next week’s meal plan! Thanks Vanessa! More vegetarian dishes please if you have them… We typically only eat meat 1 or 2x a week… Can’t wait to try this! T.F.S!

  • while I am neither a vegan nor a vegetarian, I find your recipes so wonderful. I don’t eat meat every day. when I do I still want a side to be as appetizing as this one. I find meat whether solo or included in recipe wonderful but I still want a side that could stand alone. Since I can’t keep up with salad greens recalls, suspected of or maybe, all of which makes me uncomfortable, veggie recipes like this are becoming my go to. You are budget conscious which is a necessity for me. I have decided to start menu planning so I can find affordable recipes that I can also afford to purchase ingredients I don’t have on hand. Still don’t know exactly how to do that yet I have no doubt you are going to inspire and help me learn as I go. thank you for sharing consistent content of high quality that even a budget needy, 1 person household can enjoy.

  • A melon scoop makes it easier to remove zucchini. Also it is easier to microwave the shells to be sure they are cooked. I add rice to make it more filling. Seasoning can vary from Italian to Mexican.
    I have to grow zucchini to get them big enough for this kind of recipe.
    Enjoyed you post.

  • Oh Emm Gee! Looks so yummy!��
    I definitely want to try this and if you have recipes for other versions please share. Tyfs��❤️����

  • Well I just made these and I suggest 375 for temperature and almost 40 minutes!!!!(and no I did not have super large or thick zucchini).

  • These look so good! I’ve seen your turkey zucchini boats video, but I’ve never tried them. I will totally make these with some black beans in swap of the meat.

  • these came out soo good!!!!
    i cut everything in half since was just for me and still have enough for two people. i also topped them with just a bit sour cream put it over the top.

  • This looks like a great channel. I had a heart attack at age 52 this year, and I’m a big dumb guy who doesn’t know how to cook. Now I’m in a big hurry to learn healthy cooking. Glad I found this channel <3

  • I made these, we absolutely loved them. only problem is I didn’t make enough. lol, will be making again soon. I loved the turkey muffins as well.

  • I’m a little curious why the ends were left on.. can someone tell me if zucchini gets soft easily? I prefer stuffed veggies to be on the tender side.

  • OMG Dani. I can’t tell you how much I enjoyed these Zucchini taco boats. They were absolutely beyond incredible. Thank you for the inspiring recipe. I look forward to eating these all week ��

  • Made these for dinner last night and they were delicious! I made a change by adding some Italian sausage with the beef and quinoa instead of the cauliflower rice because it’s what I had on hand. Will definitely make them again.

  • Cool idea. I have found that the zucchini is not done preparing them like this. I always precook my zucchini for about 20 minutes before stuffing them. Otherwise by the time the zucchini gets done the meat mixture is overcooked. Love the taco idea though. Definitely will be trying your recipe.

  • As a personal trainer & health coach, I cannot express how much I appreciate your channel and the work you put in to deliver nutritional food for your viewers and promote clean & mindful eating, which is the way forward!

    Will you be producing a nutritional cook-book anytime soon?

  • Yum! I would take the leftover mix minus the rice, and make an egg scramble with it and top with cheese. Mouth is watering just thinking about it lol

  • Nice idea for stuffed zucchini. My experience with this approach is the zucchini are never cooked through after 30-35 minutes in the oven. I give them an initial zap by themselves in the microwave, 7-8 minutes, before stuffing them, and then they are tender after their oven time with the stuffing. Thank you for your always excellent presentations. Great job.��

  • Hello My name is Hawa and I am a #cilantrohater I tried to like it but it’s gross to me I’ll sprinkle dried parsley I actually prefer dried herbs versus fresh #youlikewhatyoulike I will definitely give this recipe a try thanks Dani ����

  • Thanks Dani! You’ve giving us a new way to use our squash ��(will you get the picture)lol��and its keto friendly.gonna give it a try����

  • Hello my dear thank you so much for this yummy recipe i made it today in my lunch it was absolutely delicious come on guys give it a try you will not regret my tummy still full ��������

  • Thanks for showing me another way to do zucchini boats I haven’t thought about the taco but I have did it other ways thank you for the good recipe good nutrition and healthy

  • Ha! I started making the zucchini boats after I saw the older video. I adore them. My family has had enough tho. Will try this to change it up!

  • After watching this video I decided to try this recipe out for myself and I must say this recipe was a success! I’ve subscribed to your channel and add this video to my face book timeline. Can’t wait to try out more of your recipes. Thank you Rockin Robin for sharing this delicious Mexican stuffed zucchini recipe.

  • Dani, you’re a goddess. This looks sooooo good. I would substitute tons of mushrooms for the meat, like 4-5 pounds! They saute down to nothing. Oh, boy I’ve got to make this!

  • That turkey looks so dry. Cook the onions first, then add the garlic and turkey; while the turkey is still a little pink add the tomato sauce, then everything else. Other than my suggested corrections, this is a great go to meal to make for the picky eaters in your house.

  • This was an absolutely wonderful way to use up those zucchinis that “got away” from the gardener and ended up bigger than we usually use. I folded in 1 cup of cooked rice to the mixture to give it a bit of carb. Served it to 6 and everyone loved it. Thanks!

  • Hi dear Dani, i love the recipe will make this Monday i am sure the guests will love it for mexican night! I also want to thank you for all you share! You have helped me clean up our diet and also helped me get away from constantly dieting! Much love from germany michellé

  • Looks really delicious… for your future recipes would it be possible to get the measures in grammes/kilos and also the cooking temperatures in Celsius? It would help a lot… thanks��… hello from France����

  • May God bless you in everything you do.
    I love your enthusiasm in every video you put out.
    My sister will be in town with her family. This one I’m definitely trying! Will report back on how it turns out ��

  • Hey Vanessa….it’s me Venessa! Omg….we have the same name girl! This was just the thing I needed cause I was blessed with a 6 pound zucchini and have been looking for recipes. Thanks a bunch my lady! Later V….��

  • Now these look delicious, I will definitely give them a try as we are trying so hard to incorporate more veggies in to our diets, I’m just a little tired of plain old steamed veggies, my husband loves them, but to me they are blah. Thanks for sharing Vanessa.

  • Vanessa, this looks delicious and so healthy! I’ve made something similar before but it has been a few years. This video has inspired me to try your recipe!

  • Wait! You mean I have to turn on the stovetop?
    I am way too into using my microwave…please no one chop my head off.
    I’m lucky I can take my zucchini squash out of the fridge, scrub, cube and nuke in my microwave. I just eat w some salt sprinkled on top.
    But this recipe looks yummy.

  • Yum yum yum! I am making these for dinner… Going on next week’s meal plan! Thanks Vanessa! More vegetarian dishes please if you have them… We typically only eat meat 1 or 2x a week… Can’t wait to try this! T.F.S!

  • Now these look delicious, I will definitely give them a try as we are trying so hard to incorporate more veggies in to our diets, I’m just a little tired of plain old steamed veggies, my husband loves them, but to me they are blah. Thanks for sharing Vanessa.

  • WHAT DID YOU DO WITH THE ZUCCHINI YOU SCOOPED OUT??? LOOKED LIKE WAY TO MUCH TO JUST THROW AWAY; I WOULD’VE CHOPPED IT UP SAUTEED THAT WITH THE OTHER INGREDIENTS & STUFFED IT ON IN…OR MADE SPIRALS OUT OF IT FOR PASTA.HOPE YOU FOUND A USE FOR IT EVEN IF YOU JUST FROZE IT FOR FUTURE USE.

  • Oh Emm Gee! Looks so yummy!��
    I definitely want to try this and if you have recipes for other versions please share. Tyfs��❤️����

  • WHAT DID YOU DO WITH THE ZUCCHINI YOU SCOOPED OUT??? LOOKED LIKE WAY TO MUCH TO JUST THROW AWAY; I WOULD’VE CHOPPED IT UP SAUTEED THAT WITH THE OTHER INGREDIENTS & STUFFED IT ON IN…OR MADE SPIRALS OUT OF IT FOR PASTA.HOPE YOU FOUND A USE FOR IT EVEN IF YOU JUST FROZE IT FOR FUTURE USE.

  • It’s simple enough, and it will take care of my huge zucchinis, but it takes a while to go through all that. Sounds like about an hour. I wonder if I can speed it up by using the microwave, at least partially if not totally replacing the oven time.

  • Great recipe, but needs a bit more tomato liquid. Also, you could incorporate some grated pecorino into the meat mixture for extra flavour.

  • This was an absolutely wonderful way to use up those zucchinis that “got away” from the gardener and ended up bigger than we usually use. I folded in 1 cup of cooked rice to the mixture to give it a bit of carb. Served it to 6 and everyone loved it. Thanks!

  • Love our Recipe…I added some bell pepper to the meat and onions…Mui Rico…Very Tasty…Will save this recipe in my Archives…Thanks

  • Can I use this with the regular green zucchini? Your recipe looked best but I don’t want those big green ones lol? Please reply making this soon

  • My husband cannot eat bell pepper or any sort of pepper, what would you suggest I substitute for the bell pepper? This sounds so yummy.I saw someone used beans but we don’t like beans, thanks!

  • Love your recipe, It was a great inspiration, I may add some red and yellow Bell Pepper and maybe some Mushrooms, do u think that would also be good? Thanks also for your link of the taco seasoning!!!

  • After watching this video I decided to try this recipe out for myself and I must say this recipe was a success! I’ve subscribed to your channel and add this video to my face book timeline. Can’t wait to try out more of your recipes. Thank you Rockin Robin for sharing this delicious Mexican stuffed zucchini recipe.

  • Hi robin!! Love love ur channel and use so
    Many of ur recipes!! I was wondering what kind of knife do you like to use? I love good knifes.. And need some more! Thanks so much!

  • I made these last week and they were delish!  I added red & yellow peppers too. And love your homemade taco seasoning too. Thanks so much for all of your videos Robin! Have a great day!:-)  The Mrs.

  • Robin how about using chorizo as a filler as well as the rest of the ingredients I made it this way and added a little bit of white rice..

  • I have lots of zucchini that are too big to really do anything with. I would like to try this but getting my husband to eat zucchini is a big challenge. I can’t wait to try this for me, though.

  • Thanks so much Robin.  You make cooking easy, healthy and tastes good.  I look forward to trying this recipe.  Keep the recipes coming!

  • I have lots of zucchini that are too big to really do anything with. I would like to try this but getting my husband to eat zucchini is a big challenge. I can’t wait to try this for me, though.

  • I just made these. I didn’t have zucchini so I just used some large cucumbers from my garden. They were so amazing! Great recipe.

  • Oh wow I have to make this Robyn I love this recipe. I made a chocolate zucchini loaf yesterday with dark chocolate chips and it was heavenly. Low far of course and made with wholemeal flour. Thank you for sharing

  • Robin, this recipe looks fantastic!
    When I make it I’m thinking of adding a 7 oz. can of mild green chilis.
    Thank You for another great recipe video!
    Randy

  • This is my kind of dish!  I am diabetic and always look for “good carb” recipes.  This one is spot on.  Especially using the zucchini chopped in the beef mixture!  Yahoo.  It’s a winner!  You rock Robin!

  • Dani if you go to goodwill they have a load of single lids for 99 cents. A big one like this may be 1.99 I myself, tried to find a lid in the store, but they never carry just lids and you have to buy a new pan to get a lid, goodwill actually may have a big one like you need. Check every week they get new stuff. Thank you for a great recipe:)

  • These look so good! I’ve seen your turkey zucchini boats video, but I’ve never tried them. I will totally make these with some black beans in swap of the meat.

  • YUMMY �� WOW! BEAUTIFUL ZUCCHINI TACOS AMAZING THANKS YOU GOODNESS ��❤️������ FAMILY DAPHNE COTTON ALWAYS �� AWESOME BEAUTIFUL ✨������������ TACOS,

  • Just made these. Didn’t have strained tomatoes so I used leftover tomatoe squash soup. Thought mine was a bit juicy so I sprinkled in some rolled oats. Hope that was ok Dani ��. Anyway the family loved it!! Thanks girrrrll❣️❣️

  • LOL… I always watch your vids but my goodness…. when u took the foil off the mozzarella melted looked like cum.
    Oh god…. I was so embarrassed to think that as I saw it but honestly… I am sure I was not the only one.

  • This looks and sounds YUMMIE, Dani. I am looking forward to trying this recipe ASAP. Thank You for sharing another great recipe. ��

  • This   looks  SO delicious!!!  I’ve   must do this soon!  And I will,,  I work in  Produce at a local grocery store (  big chain store, P,,,,,,,,,,,,X:)  and  I love making these kind of dishes!  Thank you for sharing this!

  • Thanks for this recipe! Much easier than the zucchini lasagna I’ve seen. I made it vegan and used Morningstar crumbles and Daiya cheese. Delicious!

  • Made yesterday and the mixture is delicious but the zucchini was awful. They turned the consistency of creamy baby food..I’m gonna make them a little different next time and keep the zucchini more crisp

  • @Dani Spies I need recipes that can be heated up in the microwave 1 or 2 days later. Can you tell me if this would work ok with this recipe? And if so, should I skip the blanching (since it’ll be heated up again in the microwave)? Thank you!

  • did she say ground bison??? are we on skull island? ever wonder “what am i gonna do with this can of yeti meat??”… oh i know ill make some zuchini boats.. and sail my tatse buds into paradise.. remember its not the size of the boat that matters.. its the motion of the ocean..

  • Love the video. Recipe is great. Fabulous editing and background music.

    Do yourself a favor and take out the slang. Without the slang, the video would be extremely professional. I could see you having your own show on Food Network.

  • I first made this recipe about a year ago and today will be making it for the third time. Whenever I am given a giant zucchini from my Italian friend this recipe leaps to mind. I love the simplicity of this recipe. I don’t Change a thing. The flavours and texture are amazing. Keep on rockin Robyn. Thanks.

  • hi there, i asked my hubby to buy me zucchini but instead he bought me luffa or what we also call chinese gourd..then i did the same thing..God…i can’t tell how delicious it was..thank u soooo much for this delicious healthy recipe..lots of love..from Mauritius:-)

  • A yummy recipe! I am linking it in my post “List of Fabulous Finds” on my blog today. I wanted to make it the minute I saw it, but didn’t have any ground beef on hand. I modified it a bit but followed your basic procedure, and it was still delicious. Your video is an excellent tutorial.Thanks!

  • going to try this today! looks so yummy�� just curious how would I find the amount of calories? I’m dieting by counting calories… thanks

  • Yummy recipe! Haha, if this was 1974 (when I was a kid lol), upgrading one’s meats may be “tricky” depending on where one lives ( 2:57). But in 2019, I presume for most the trickiness is a matter of cost (the elephant in the room lol). It is for me. Meat (and especially the high end meat you’re advertising/recommending) is expensive!

  • Dear Dani, thank you for sharing all these recepies, honesly, each one of them is simply perfect. Thank you again & keep the great work!

  • I see a lot of zucchini recipes that look and sound so good but most have a tomato-based sauce. Are there any other types of sauces I could use?

  • Wait! You mean I have to turn on the stovetop?
    I am way too into using my microwave…please no one chop my head off.
    I’m lucky I can take my zucchini squash out of the fridge, scrub, cube and nuke in my microwave. I just eat w some salt sprinkled on top.
    But this recipe looks yummy.

  • Dani…..oooweeman! This is absolutely amazing girl! Gonna go to Aldis tonight to get the ingredients to make this for my family. Thank you for sharing this. You’re my girl!

  • Made this to night delish so glad I made it. Had a salad with it to get veg in. froze some for another night and rest of filling going to use during the week.

  • YUMMY �� WOW! BEAUTIFUL ZUCCHINI TACOS AMAZING THANKS YOU GOODNESS ��❤️������ FAMILY DAPHNE COTTON ALWAYS �� AWESOME BEAUTIFUL ✨������������ TACOS,

  • @ 2:28,where did you get that Fresh Produce,Locally Grown sign?,I would like to have one of those.I found a hidden over size zuke in my garden this morning (funny how you can walk by one 10 times and not see it),and I will be doing your recipe,thanks for posting.

  • any great shife he will not but salt and paper on raw meet he will wait until it will turn brown then he will spice it out turns to be so so good this way