Tex-Mex Zucchini Boats

Tex-Mex Zucchini
Boats





​Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 6 Boats

WHAT YOU NEED

• 3 Yellow Zucchinis
• 2 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• Pinch Red Pepper Flakes
• 1 Small Yellow Onion, diced
• 1/2 Red Bell Pepper, diced
• 3 Jalapenos, 2 x seeded & diced, 1 x sliced in to rings
• 340g Impossible Foods Beef 
• SPICE BLEND - 2 Tsp. Mexican Chili Powder, 2 Tsp. Tex-Mex Seasoning, 1 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Chipotle Powder, 1/2 Tsp. Dried Oregano
• 1/2 C Cooked Brown Rice
• 1 C Pizza Mozzarella, shredded
• 1 C Extra Old Cheddar, shredded
• Tajin
• Himalayan Salt to Taste
• GARNISH OPTIONS - Cilantro, Green Onions, Sour Cream, Hot Sauce, Feta, Pickled Onions, Fresh Jalapenos, Diced Red Onions, Tajin

DIRECTIONS

• Halve the zucchinis and scoop out the flesh of 4 of the halves, reserving it. The remaining flesh can be discarded. Squeeze the liquid out of the zucchini flesh using cheese cloth or a kitchen towel. Set the flesh aside and place the empty zucchini boats on a parchment lined baking sheet. 
• Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle for 30 + seconds before adding the onion, bell pepper, jalapeno, and a good pinch of salt. Stir and cook for 4 - 5 minutes before adding the zucchini flesh, some of the spice blend, and another good pinch of salt. Continue for 2 - 3 minutes before moving the veggie mixture to the outside of the skillet and dropping the plant-based beef in to the center. Let the beef brown in the center of the skillet, breaking it in to smaller crumbles as it continues to brown. Once it has cooked down a bit, sprinkle in the remaining spice blend, the cooked rice, and another pinch of salt. Stir and cook another couple of minutes until everything is cooked.​

• Remove the skillet from the heat and stir in half of the cheddar / mozzarella until melted / combined. 
• Preheat oven to 425 F
• Spray the zucchini boats with cooking spray before splitting the meat mixture between all 6 boats evenly. Once filled, place them in to the preheated oven for 15 minutes. Remove and set on to a wire cooling rack. Sprinkle them with the reserved cheese and place the sliced jals across the boats. Sprinkle with Tajin and return to the oven for 15 minutes until cheese is bubbly and browned.
• Remove and set on to a wire cooling rack. Serve desired boats with a drizzle of sour cream, hot sauce, and some greenage like cilantro or green onions. A finishing sprinkle of Tajin is lovely as well.
• ENJOY!

HAPPY VEG