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Zucchini Boats
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Zucchini Boats

Zucchini Boats

An abundance of courgettes is a regular summer feature for keen gardeners, and this month we’re using them to make fabulous Tex-Mex zucchini boats. They're hollowed out, seasoned and baked to concentrate their flavour and reduce the water content, then filled with spicy mince and cheese - a delicious summer dinner!

To make this recipe, you'll need:

ANCHO BLEND: 3 tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: ½ tsp

ORÉGANO BLEND: 2 tsp

Need the blends?

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Description
More Info

Book: Taco Legend Club

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 55 mins

Origin:

Shopping List

  • 250g beef mince (or a mixture of beef and pork mince) or use veggie mince
  • 4 large courgettes
  • 1 small onion
  • 2 cloves of garlic
  • 1 chilli (any colour) (optional)
  • 100g cheddar or mozzarella cheese
  • 200g tinned tomatoes (½ a standard-size tin)
Blends Needed

ANCHO BLEND: 3 tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: ½ tsp

ORÉGANO BLEND: 2 tsp
Goes Great With
Also Works a Treat With
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  • 5 stars: 2 (100%)
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L
Laura Willmott

The annual excess of courgettes and tomatoes has arrived so this recipe seemed perfect to use up a lot of them - I swapped the tinned tomatoes for the same weight of fresh and added the centre of the courgettes to the sauce as well. This went perfectly with the arroz rojo

R
Richard Banks

Treated myself to Zucchini Boats for lunch... winner! Lovely Tex-Mex sauce, but I was most impressed by the way the baking of the courgettes with Chipotle really transforms the texture and flavour into something that extra special. Fingers crossed this could be the recipe that finally wins over the children to try Courgettes!