Zucchini Taco Boats

Discover a delicious twist on tacos with Zesty Zucchini Taco Boats! These colorful, nutrient-packed boats use zucchini as a low-carb alternative to traditional shells, allowing you to create a healthy yet satisfying meal. Stuff them with ground turkey or beef, beans, and a medley of spices for a burst of flavor. Perfect for family dinners or gatherings, this recipe is easy to make and customizable to suit your tastes. Dive into a culinary adventure that promotes healthy eating while still delivering on taste!

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Ingredients

4 medium zucchini

1 lb ground turkey (or beef for a richer flavor)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup black beans, drained and rinsed

1 cup corn (frozen or canned)

1 tbsp olive oil

1 tbsp taco seasoning (store-bought or homemade)

1 tsp cumin

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Zucchini:

Cut each zucchini in half lengthwise and scoop out the seeds to create “boats.” Use a small spoon or melon baller for this. Lightly brush the zucchini with olive oil and place them cut side up on a baking tray.

Cook the Filling:

In a skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute until fragrant.

Add the Meat:

Add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.

Mix in Veggies and Seasonings:

Stir in the diced tomatoes, black beans, corn, taco seasoning, cumin, salt, and pepper. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld together and the mixture to thicken slightly.

Fill the Zucchini:

Spoon the filling evenly into each zucchini boat, pressing down slightly to ensure they're packed.

Top with Cheese:

Sprinkle shredded cheddar cheese generously over each filled zucchini boat.

Bake:

Place the baking tray in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Garnish and Serve:

Once baked, remove the zucchini boats from the oven. Garnish with freshly chopped cilantro and serve with lime wedges for squeezing on top.

Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings