Mexican Zucchini Boats
Thank you to Melissa’s Produce for the zucchini and Greensbury Market for the ground beef that inspired this recipe.
Ingredients
- 2 whole zucchinis
- 1/2 lbs (0.2 kg) ground beef
- 2 tablespoons (30 ml) Big Green Egg Ancho Chili & Coffee Seasoning, separated
- 1 tablespoon (15 ml) chili powder
- 1/2 tablespoons (8 ml) cumin
- 1/4 teaspoons (1.3 ml) cayenne pepper
- 1/4 red onion, chopped
- 1/2 cups (120 ml) shredded cheddar cheese
- Big Green Egg Cayenne Pepper Hot Sauce, optional
- Sour cream, optional
Accessories
Big Green Egg Seasoning, Ancho Chili & Coffee
Add flavor to any dish by sprinkling Ancho Chili & Coffee Seasoning on any of your favorite foods be...
See AccessoryconvEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySkillet - Cast Iron
Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C; add the cast iron skillet to the EGG to preheat.
Step 2
Add the ground beef to the cast iron skillet and season with 1 tablespoon (15 ml) Big Green Egg Ancho Chili & Coffee Seasoning, chili powder, cumin and cayenne pepper. Cook until completely done and remove the skillet from the EGG.
Step 3
Cut off the ends of the zucchinis and cut lengthwise in half. Using a spoon, scoop out the middle out of the zucchinis; season the inside of the four halves with the remaining tablespoon Ancho Chili & Coffee Seasoning. Spoon the ground beef into each of the halved zucchini shells, and top with the red onion, and cheese.
Step 4
Place the stuffed zucchini on the EGG and bake for 25 minutes, or until the zucchini is tender and the cheese is melted. Serve with sour cream and hot sauce. Enjoy!
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Thank you to our friends at Greensbury Market for the beef that inspired this recipe.
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