Taco Stuffed Zucchini

This is one of those recipes that really makes me love summer.  It's not looking like our zucchini survived this year in the garden, so I'm happy to see that the ones at the grocery store are starting to look at little bigger. 

Let's Get Crafty!
Preheat oven to 425

Get a pot of water going and bring to a boil

Prep the zucchini:
2 zucchini - halved and seeded
I like to take a knife a make a couple lengthwise cuts from one side to the other.  This makes making room for the filling super easy.  It also helps to give me a guide, so I don't take too much out.

Cook together until the onions are tender:
3/4 pork sausage, cooked and drained
1/2 onion, diced
2 poblano peppers, seeded and chopped

The zucchini goes for a swim in the boiling water for 5 minutes:
To help the cooking process along for the zucchini - I like to put them in some boiling water for a few minutes.  I did 5 this time and the knife cut right through it after it was done with baking.

Back to the sausage - we're going to tacofy it:
2 tablespoons of taco seasoning
1/2 cup water

Let this simmer together for a few minutes until there is no more liquid.  Then toss in:
1/2 shredded cheddar cheese
Give the pot a couple good stirs and the cheese will be all melty and gooey delicious.

Stuff the zucchini:

Add some finely grated cheese to the top of each one:

Toss it into the oven for 15 minutes.

Switch the oven to a low broil and continue cooking for another 3-5 minutes.

Thanks for stopping by!  I hope you have a great day!