Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.
One thing I really like about the summer is a good Farmer's Market. With the new move, the husband and I found a GREAT Farmers Market to check out. This past weekend, we strolled our way to find a local coffee roaster and fresh fruits and veggies galore.
My purchases included fresh basil, cilantro, blueberries, corn and zucchini! I decided to try the yellow variety versus the typical green. I'm not sure if there is much of a difference but I did like the color. A few nights ago we had made taco salad and I had some leftover meat mixture that needed to be used. I thought what a great way to use these beautiful zucchini and fill them up with taco beef and cheese! I had some leftover Velveeta cheese that I had used for a potluck at work. It was a nice addition to have a creamy cheese sauce on top.
2 medium zucchini, sliced in half lengthways
2 cup of taco meat (see previous post here to get the recipe)
1 cup Velveeta
3/4 cup milk
Salsa and Cilantro for garnishing
Preheat the oven 400 degrees and line a baking sheet with foil. Wash and dry zucchini. Slice in half, lengthways. Using a spoon, carefully scoop out the inside of the zucchini to make a trench. Spray the skin side of the zucchini with non-stick cooking spray and lay skin side on the foil.
Take your meat mixture and even distribute it upon the 4 boats.
Bake for 30 minutes or until the zucchini is cooked through.
Remove from oven and top with cheese sauce, salsa and cilantro.
Serve and enjoy!