Picadillo Zucchini Boats
Recipe GLPR81799cfd613dd9
Golden-roasted zucchini halves filled with seasoned ground meat, vegetables, and topped with melted cheese. This Mexican-inspired main features a savory picadillo filling loaded with onions, bell peppers, and fresh zucchini, finished with black olives, green chilies, and diced tomato for a vibrant, satisfying meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 medium zucchini, halved lengthwise
1 tablespoon extra-virgin olive oil, divided
Kosher salt to taste
1 pound ground beef, ground turkey, or ground buffalo
1 small red onion, chopped
1 yellow bell pepper, cored and chopped
1 garlic clove, minced
1 (1 ounce) packet gluten-free taco seasoning
2/3 cup water
1 large tomato, chopped
1 (2.25-ounce) can sliced black olives, drained
1 (4.5-ounce) can roasted green chilies, chopped
1 cup grated Oaxaca cheese
Directions
Preheat your broiler to high. Using a sharp spoon or melon baller, carefully scoop out the seed cavity from each zucchini half, leaving about a ¼-inch-thick shell to maintain structure. Chop the scooped-out zucchini flesh and set aside.
Arrange the zucchini boats, cut side up, on a rimmed baking sheet. Brush all surfaces with half of the olive oil and season generously with kosher salt. Broil 2 to 3 minutes per side until the flesh is tender and lightly golden, being careful not to char them. Remove from the broiler and set aside.
Heat the remaining olive oil in a large skillet over medium heat. Add the chopped red onion, bell pepper, and minced garlic. Sauté for about 2 minutes, stirring occasionally, until the onion becomes translucent and the pepper begins to soften.
Increase the heat to medium-high and add the ground meat to the skillet, breaking it apart with a wooden spoon as it cooks. Continue cooking for 5 to 7 minutes, stirring frequently, until the meat is completely browned (ground beef and buffalo should reach 160°F internal temperature). Carefully drain any excess fat if needed.
Sprinkle the taco seasoning over the cooked meat and add the water, stirring well to combine. Bring the mixture to a boil, then add the chopped zucchini flesh. Reduce the heat to medium-low and simmer uncovered for 3 to 4 minutes, stirring occasionally, until the liquid thickens and the mixture becomes sauce-like.
Stir in the drained green chilies and black olives. Divide the picadillo filling evenly among the zucchini boats, spooning it into each one. Top each boat with approximately 2½ tablespoons of the grated Oaxaca cheese.
Return the filled zucchini boats to the broiler and cook for 1 to 2 minutes, watching carefully, until the cheese is completely melted and begins to turn golden brown. Do not walk away—the cheese can brown quickly.
Remove the boats from the broiler and garnish each one with a portion of the chopped fresh tomato. Serve immediately while the cheese is hot and melted.
