Whenever I want to try a new recipe I check to see if Chef John did a video for it first and if I don't find it I make the most similar recipe he has done with those ingredients.
I don't know why I felt more offended than I should have when Chef John said zucchini is not exciting, interesting or fun to eat. But I was. Love the stuff.. I will have to try these Taco stuffed zucchini canoes soon.
Yeah, one of my favorite things is marinated charcoal grilled slices of zucchini. Zucchini is great, what most people tend to do with zucchini isn’t always great.
You are not invited, unless you don't bring zucchini. The ONLY reason that people put zucchini in stuff is because it is so prolific. It takes up space in the garden better used for... almost anything. But it does make decent compost. You can have mine.
@@capnjan9835 This is so wrong it is heresy, like any other vegetable it gets tough and nasty if over-ripe, zucchini picked at the right time and prepared well is delicious.
I love to make zucchini tuna boats. I mix tuna with condensed mushroom soup until it becomes like tuna salad mix. Fill the boats and add some smoked paprika on top. Comes out great and i can eat them all day long lol.
When Chef John was putting in the spices, I was awaiting for the appearance of Ceyenne!! Hahaha, also it seems like this recipe is keto too which is awesome! 😊
whaaaaaat!?!?!??! Zucchini doesn't taste good?!?! :o Brooooo, you haven't had deep fried zucchini, or Zucchini in stewed tomatoes, or heck just toss it some veggies soup... In the mid-west we LOVE our zucchini!
@@recoil53 no, you can taste them, and lol why would you even make a comment as such if you haven't tried it? Furthermore, who cares if it is dominate or subtle? What does that have to do with anything? Garlic isn't the dominate flavor of most dishes either, but I sure wouldn't want to have many dishes without it... same goes for mushrooms, onions, and any number of other ingredients.... rendering your statement utterly and completely moot... I dunno, maybe you just don't know how to cook?
@@lfodffi You have no idea what I've eaten. The difference is that when zucchini isn't the dominant flavor, it's really more of a dish with zucchini rather than a zucchini dish.
@@recoil53 ya, and? It still has flavor and texture added to the dish its in unless we are talking about zucchini bread, then you're using it for the moisture. lol you didn't even know what breaded and fried zucchini tastes like... so you haven't had it. Therefore, sit down and shut up, the adults are trying to have a conversation about an amazing squash. Oh and FYI very few squashes, like zucchini have their "own" dishes... Pumpkin, acorn, and butternut are about the only ones that come to mind with their own dedicated dishes.
After intense forensic analysis I have concluded that you actually picked up the piece of green onion, not the cilantro stem. There is a piece of green onion that resembles a stem in the previous shot that sticks up, then it collapses by the time you start sprinkling the cilantro on, when a piece of cilantro landed on it, the stem-like structure of the green onion sprang up, making it appear to be a cilantro stem, that is why the green onion came with the cilantro, or rather, the cilantro came with the green onion.
Tried this today, it was soo good and my parents loved it. The only thing I changed was replacing the spices and cornmeal with a packet of taco seasoning I had laying around. The recipe on the website also called for a tablespoon of chicken breast (??) which I left out.
My husband absolutely loved this. This zucchini taco was very remarkable. I did have to make a substitution though. We used finely ground chanterelle mushrooms and finely diced green peppers and onions in place of the beef this time. It was delicious I can only imagine how amazing the beef would be. By the way, dogs and chickens both really love those scooped out boat innerds
Hey Chef John, I'm from the EU so I can't leave a rating on your allrecipes, but I just made this and it was incredible! Threw in mexican style precut vegetable bags, because when I cook for my parents they complain if there aren't enough vegetables, and it still was good! So, thank you very much for this recipe, I'm saving it to my favorites. 5/5
It's also a great way to get children to eat veggies. My nephews love going to town on the zucchinis with the melon baller and they're not going to put in all that work and not eat the results.
Ahhh the old salt and blot is the step I didn't do when I made these a few months ago and thats why they were mushy and unappealing. Thanks for the tip!!
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@paul beenis Not really, hollowed out zucchini stuffed with flavoured rice is a very popular dish in the middle east. And because all the stuffing is compressed inside a closed space inside the zucchini, the flavour gets infused into every bit of the vegetable and it tastes wonderful. You're losing a lot of flavour potential by doing it this way in my opinion.
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WOW it looks amazing! Thank you for always sharing great recipes that are easy to follow and delicious. You’ve inspired me to start my own channel and I would appreciate it if you guys could check it out. Have a great day everyone🌷
Yummmm, I jokingly have a pile of recipes I call 101 ways to cook a Zucchini (from a few years back when I grew soooo many Zucchinis)..., recipe 102..., Chef Johns Taco-stuffed Zucchini boats.
I wish u try some Tunisian/ North African food someday like: Mnoukhiya Shakshouka Ojja Couscous with kadid Brik Merguez Lablebi Tajine Mleoui Chapati Harissa Couscous with osban Salade mechouiya Fricassée Or some deserts like Youyou (tunisian donuts) Makroudh Tunisian baklava Ghrayba Bambalouni Kaak warka Zgougou Deblah/ wedhnin kadhi Samsa Orange cake Kaaber el louz Bjawia Zlabias Griwech -All love
Chef John, You Need To Try KOSHARI. I promise, you need to! The complexity of flavors that come from simple ingridients is mindblowing! It is Egypt's national dish, and my absolute favourite dish although its completely plant-based.
Kinda reminds me of a recipe from the original Moosewood Cookbook that I made solely because I loved the name of the recipe: Zuccanoes. Cute, right? I loved them.....now I'm thinking that I might like Chef John's taco-style zucchini boats even more but there is still nothing beats the name Zuccanoes. Sorry, Chef John.
May I suggest another easy recipe I've been using for decades. Same idea of making zucchini boats except brown up hamburger and add enough of Heinz Chili sauce to just coat hamburger. Then fill up zucchini boats and wrap up each in tin foil, putting in oven OR grill just long enough to soften zucchini. Delish!
Yes it is so good. Mas, flavor! Mild to spicy as you like. Thank you. Twice a month on week nights.home from work easy prep. Easy skills. Short cooking time. It might sneak into my nachos, I’m just saying. 3 zucchini’s And a little left over.
I lucked out, I guess, and my zucchini came out just firm enough to be a perfect vehicle for the taco filling. Just medium- firm with a soft crunch. Like the texture of a firm pickle or something. Seems like the fats from the taco mixture just seeped into the zucchini enough to enhance the usually mild flavor without making it mushy. I cut back on the spices a bit (Only a tiny bit of cayenne. Sorry, Chef John), because my wife has zero spicy tolerance. Also I didn't have any cumin so I substituted some turmeric. I don't know if that is proper, but it worked for us for sure. I did kind of up the sweetness in the sour cream drizzle. Put a touch of key lime juice, that bit of cayenne, a little pinch of sugar and thinned it out with some heavy cream. She loved it. This one is a keeper for sure. Big thanks!
Honestly, I love zucchini as a substitute for carbs! As long as you treat zucchini properly, it's delicious! I laughed out loud when you dropped that forkful twice!
Hmmm. As the video opened I thought we were seeing Chef John with no britches on. And it immediately occurred to me -- maybe a stuffed zuchinni isn't what I thought it was. Batta-BOOM!
My boats were Italian. Cook the zucchini down to get rid of moisture, then add chicken and sauce and simmer. Fill boats, top with Italian breadcrumbs and mozz. Bake
Raw zuccini can be surprisingly tasty. The one I grow end up at 1.5 to 2 kilos. I eat them raw in slices (like bread slices). If I'm lucky the zuccini will have a peppery taste.
I usually only eat zucchini in bread form or breaded and fried, but I may try this... I just wish I wasn't lactose intolerant, or I would be all about the cheese... I have an idea of how to make this using guacamole instead of cheese, or maybe refried beans with sirracha stripes???? That drawing out the moisture technique may have been the turning point for me... Because at first, I wasn't even going to watch the video.... I was wrong. This sounds like it could be incredible.
Nothing wrong with low-carb, and eating that way isn't a gimmick and always very tasty if one is a good cook. Food that is good for you doesn't have to taste bad. Junk food often isn't tasty, which people would realize if it wasn't so addictive. Your taco stuffed Zucchini boats also make for a colorful, attractive presentation.
my mom made a zucchini dish that was pretty much just zucchini and cheese. Salt and pepper of course. The cheese was a Mexican savoury cheese like Cacique brand Ranchero cheese.
Grey Mexican squash also called Middle Eastern or Lebanese gray squash have totally replaced Zuki in my recipes and garden... no/much less bitter and seem to stay just a little firmer when done...
It is the most liberating feeling in the universe for a drunken, overweight, middle-aged, demure, and stoic cook raised with a good dose of Lutheran shame to stand naked in the kitchen creating something delicious for oneself and a mate. I've done it only twice. Both times were an epiphany. Watch out for splattery pork fats... Cook naked!
I have always placed my prepped zucchini in a glass casserole dish, covered with plastic wrap and microwave on high 1 to 2 minutes, depending on size, and then press and drain the zucchini to remove much more water and gives a better texture. Then fill and bake as usual.
If you're going to start a Taco recipe with GROUND BEEF...what's the point of using herbs. You might as well pull the TACO SEASONING MIX from the shelf at this point.
While i agree that zucchini's do not taste great raw they are very tasty cooked or pan-fried or grilled. Also if you grow them in your garden their taste is not comparable to the store bought ones. My mom used to make a delicious pan dish (or fry-up) out of diced paprika, sliced zucchini, diced onions and ground pork with nothing more than a little bit of salt and pepper plus maybe a teaspoon of cornflour (Mondamin) to bind all those juices into a sauce. A little mountain of rice with this mixture on top is delicious.
can you do some recipies that don't use tomatoes in any form? (ulcers,) garlic sauce, would be great. However Alfredo sauce has been done to death. Help I need food I can hold down, something to fatten me back up would be helpful - love you
The skies over San Francisco are dark as evening and almost blood red today (in fact almost the same color as your taco filling) because of smoke from all the wildfires, but hearing your melodic vocal inflections and corny humor makes me feel a little less like it's the end of the world. Glad you're here with great recipes to get us through the a-taco-lypse.
My 10 year old will eat just about anything with enough taco seasoning. I know what we are having for dinner tonight! I picked up a few zucchini at the farmer market and was wondering what to do with them... yum
im sorry john, but this is a incomplete video, im quite disappointed in you, i always expect the best recipes from you but why did you make a video about zucchini boats and never show float on water?
ive done alot with zukes for keto purposes. they hold together pretty well shaved 2-3 mm thick so you can turn them into cannaloni as well. they are supprisingly satisfying. You never really wish it was pasta and the whole dish ends up pretty close to zero carb
