Zucchini dogs serve as the ‘shells’ for these taco dogs. The shells are just tender enough the hold a filling of ground beef, taco seasoning blend, diced tomatoes and chilis, and plenty of melted cheddar cheese. Simply slice in with a knife and fork. Jessica L.
Preheat an oven to 375 degrees. Prepare a large zucchini by slicing it in half lengthwise. Use a paring knife and spoon to scoop out the centers of the squash, leaving 2, ½-inch thick shells. Sprinkle the salt, paprika, and olive oil over the zucchini.
Turn the zucchini shells over onto a sheet tray. Bake the tray for 12 minutes. Set the zucchini aside to cool when done.
While the zucchini is cooking, combine the ground beef with the olive oil, salt, pepper, onion powder, cumin, and red pepper in a pan over high heat. Cook until the beef has browned.
Turn the heat down to medium and stir in the diced tomatoes and chilis. Let the pan cook undisturbed for just 2 minutes. Then, reduce the heat to low and stir in the cheddar cheese until it melts.
Flip over the zucchini shells and fill each one with the beef taco filling. Use a spoon to pack the shells with the filling so it adheres with the melted cheese. Serve immediately while hot.