Recipes

Zucchini Taco Boats

Looking for an alternative to your Taco Tuesday?

These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce! 

They are low carb and keto diet friendly. 

Start with 3 or 4 small zucchini. 

I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.  

Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt. 

Now it’s time to make the filling.  Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef.  Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.

Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color,  I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time! 

Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.

I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too. 

Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes. 

This recipe  is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!

INGREDIENTS

  • 4 Zucchini
  • 1lb Ground Beef
  • 1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
  • 1/2 cup Red Onion, diced
  • 2 Cloves Garlic, minced  
  • 1 tablespoon Chili Powder
  • 2 teaspoons Cumin 
  • 1/2 teaspoon Salt
  • 8 ounces Cheddar Cheese, shredded
  • 1/2 cup Salsa

INSTRUCTIONS

Preheat oven to 400°F

Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside. 

Pour salsa into a baking dish.

Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.

In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.

Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.

Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together. 

Once combined, fill each zucchini boat with the beef and vegetable mixture.

Top the zucchini boats with cheddar cheese.

Bake for 25 minutes or until zucchini has softened and cheese is melted.

Serve hot! 

Recipes

Eggplant Parmesan

Eggplant Parmesan is one of my favorite Italian comfort foods.
The one thing to keep in mind when cooking eggplant, is eggplants hold onto moisture, like a sponge. So if you’re not careful you can end up with a mushy mess.

So the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it.

How do we pull moisture out of the eggplant?

You sprinkle salt on the eggplant slice and let them sit for 45 minutes to one hour.The salt pulls out the moisture from the eggplant. 

It also helps to cut the bitterness of the vegetable and makes it “sweat”. You will notice little drops of moisture on the surface of the disks. Removing the moisture from the eggplant will prevent it from releasing it during cooking. 

After the 45 minutes, all you have to do is just pat them dry and dust off the excess salt and then you’ll be ready to start making your eggplant parmesan! I guarantee you will have a much crispier and less soggy eggplant parmesan dish! 

Now of course, you can bake or roast the eggplant for eggplant Parmesan, and they are tasty but frying the eggplant gives the dish a deep caramelized flavor that can not be mimicked by baking. 

I like my eggplant a tad thick so I slice mine about ¼ thick, using a sharp knife. Grab two shallow dishes, crack two eggs in one dish and whisk. I like to add some seasoning, like granulated garlic and black pepper, to my whisked eggs but that is totally up to you. Pour 1 ½ cup Italian seasoned breadcrumbs in the other dish. I love cheese and feel you can never have too much so I sprinkle ¼ cup of grated Parmesan into the breadcrumbs and whisk until combined. 

Take each slice, dip it into the egg mixture, roll in the bread crumbs and shake off any excess. Place the breaded eggplant slices on a plate or large baking sheet and repeat until all eggplant slices have been coated. 

Heat a large skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. I always use my cast iron skillet but any skillet will work. I have become a big fan of cast iron in the last year. Check out my Tips & Tricks page for why. 

Once the skillet is hot, slowly slide two-three breaded eggplant slices into the oil. Cook for 1-2 minutes on each side, they should be a nice golden brown. The first batch will take longer than the rest as the oil heats up. You will want to keep a close eye on them and watch out for oil splatters. 

Line a large sheet pan with foil, this will make for an easy clean up. Add a layer of eggplant slices then dollop 2 tablespoons of marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. The more cheese the better, in my opinion. 

Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I use the broiler for 5 minutes to get the cheese nice and brown – you don’t have to, but if you do, watch it carefully!

There is nothing better than the smell of fresh basil. It reminds me of my grandparents’ backyard when I was a child. My grandfather, Papa, always had a basil plant in his backyard. Here’s a great tip for cutting basil. Stack the basil leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other. Sprinkle on top of your eggplant parmesan and serve. 

INGREDIENTS

  • 1 large eggplant, sliced into 1/4″ thick slices
  • 2 tbsp kosher salt
  • 1 1/2 cup Italian seasoned breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • 2 eggs
  • 4 tbsp vegetable oil, for lightly pan-frying
  • 2 cups marinara sauce, homemade or store-bought
  • 2 cups whole milk mozzarella shredded
  • 1 cup Parmesan cheese shredded
  • Handful of fresh basil leaves sliced, for garnish (optional)

INSTRUCTIONS

Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.

When your eggplant slices have finished draining liquid, brush off the excess salt.

In 2 shallow plates, add breadcrumbs to one and whisk eggs and in the other. Dip both sides of the eggplant slice into egg mixture then cover with breadcrumbs, shaking off the excess. Place on a plate or large baking sheet and repeat until all eggplant slices have been coated.

Preheat the oven to 375 degrees.

Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two-three eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you’ve pan-fried them all.

On a large sheet pan, add a layer of eggplant slices then using dollop 2 tablespoons of marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. 

Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I use the broiler for 5 minutes to get the cheese nice and brown. 

Serve hot and top with sliced basil.

Tips & Tricks

The Wooden Spoon

My first tip is make sure you have a wooden spoon or several!

My Meme, grandmother, use to always say a wooden spoon is a must have in the kitchen!

And yes, just like the episode of Everyone Loves Raymond, we had the large wooden spoon and fork on the kitchen wall in my Meme & Papa’s house. But that was not the wooden spoon, she was speaking of.

Why Wood?

Wooden spoons don’t quickly heat to scalding temperatures, melt, or scratch pots and pans. A wooden spoon can be used to stir any dish in any type of pot/pan. It can muddle lime and mint for a Mojito, stop a pot of pasta from boiling over, and fold together the wet and dry ingredients of cookie batter.

While all of these facts already tip the scale in favor of wooden spoons, there is also an emotional reason to use them.

Wood retains memories in a way that metal and plastic cannot. It shows signs of use. It changes color and texture, wears and ages, even changes shape.

I can look at one of my wooden spoons and see a slight bent from cooking my first Christmas meal, or the dark spot from the sangria I made for my friends last summer. And when I use the wooden rolling pin that belonged first to my grandmother, then to my mother, and now to me, I cannot help but feel that I am cooking in the company of all past meals that the rolling pin helped roll and with the help of all the hands that have done the rolling before me.

Now I have taken her advice, and have several wooden kitchen utensils. They are my go to!

DIY Projects

About Me

Hi!
Welcome to Whisk Away Kitchen!

I am excited to share with you my favorite recipes as well as tips and tricks I’ve learned along the way.

For several years I have wanted to start a food blog. Since food sparks creativity in me, I knew that I wanted this blog to be all about having fun in the kitchen, delicious food, creative cocktails and tips & tricks I’ve learned along the way! So with the encouragement of my family and friends, “Whisk Away Kitchen” was born!

I am lucky enough to have the recipes of my Sicilian and Spanish grandparents. I love taking an old family recipe and adding a new spin on it to keep it current and fresh. One of my favorite things to do after a long day is to get lost in the kitchen, creating dinner for family and friends.

This blog is all about being creative in the kitchen & fun. I’m here to show you that it is okay to switch things up, making good homemade food really isn’t all that difficult, it’s actually fun!

I hope I will inspire you to be “whisked” away into your kitchen and cook what you see here, and most importantly have some fun!

Exactly who am I?

My name is Erin. I’m a Tampa native, Elementary school Assistant Principal, cook, blogger and foodie. I love to cook for family and friends any chance I get. From a young age, I watched my Sicilian grandparents, great grandma and Spanish gradma work their magic in the kitchen, and once I picked up my first whisk, I was hooked! I do most of my cooking in Tampa with my boyfriend, Brian, a.k.a Bear, and my pup, Bodie. Cooking has always been a welcome creative and stress release for me. When I’m not working, you can find Bear and I in the kitchen creating something yummy! My hope is to inspire you and bring you closer together!

I’m so thankful you are here to join in my cooking adventure.