Chef John's Taco-Stuffed Zucchini Boats

Recipe View 5 mins In a large skillet, heat olive oil over high heat. Add diced onion and ground beef. Cook, breaking up the beef with a spoon, until the onion is translucent and the beef is browned (approximately 5 minutes). Add minced garlic and diced jalapeno pepper; cook for an additional 2 minutes, stirring constantly.

Recipe View 2 mins Stir in 1 teaspoon of kosher salt, chili powder, paprika, cayenne pepper, cumin, dried oregano, cornmeal, and black pepper. Cook for another minute, allowing the spices to bloom and release their flavors.

Recipe View 8 mins Pour in tomato sauce and water, bringing the mixture to a boil. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens to your desired consistency (about 5-10 minutes). Remove from heat and let cool slightly.

Recipe View 2 mins Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or a silicone mat.

Recipe View 18 mins Using a teaspoon or melon baller, carefully scoop out about half of the flesh from each zucchini half, creating a boat-like cavity. Sprinkle the insides of the zucchini boats generously with the remaining kosher salt and let them sit for 15-20 minutes. This will help draw out excess moisture.

Recipe View 1 mins Use a paper towel to blot any moisture that has been drawn out by the salt from the zucchini boats. Place the zucchini halves on the prepared baking sheet.

Recipe View 2 mins Fill each zucchini boat generously with the taco meat mixture, packing it in firmly. Top each boat evenly with grated pepper Jack cheese.

Recipe View 20 mins Bake in the preheated oven until the cheese is melted, bubbly, and lightly browned, and the zucchini is just tender (about 20 minutes). Test for doneness by inserting a sharp knife into the zucchini flesh. If it goes in easily, they're ready.

Recipe View 2 mins Remove from oven and let cool slightly before serving. Garnish with your favorite taco toppings like diced tomatoes, green onions, sour cream, or cilantro.