Crunchy Taco Zucchini Boats

In the realm of healthy eating, striking the balance between nutrition and flavor can often feel like a daunting task. However, innovative recipes like Crunchy Taco Zucchini Boats make it easier to enjoy delicious meals without compromising on health. This delightful dish transforms ordinary zucchinis into flavorful vessels, filled to the brim with a savory taco-inspired mixture. Not only does this recipe cater to a healthier lifestyle, but it also brings a fun and creative twist to traditional taco night, making it an ideal choice for family dinners, meal prep, or even casual gatherings with friends.

Elevate your taco night with Crunchy Taco Zucchini Boats, a healthy and flavorful twist that everyone will love. This creative dish transforms zucchinis into delicious taco vessels, filled with a savory mixture of ground meat, black beans, corn, and spices. Perfect for family dinners or meal prep, these boats are not just nutritious but also versatile. Follow easy preparation steps and enjoy a satisfying meal that balances flavor and health effortlessly.

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Ingredients

4 medium zucchinis

1 pound ground turkey or beef

1 packet taco seasoning (or homemade seasoning)

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1/2 cup diced onion

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro (for garnish)

Sour cream or Greek yogurt (for serving)

Sliced jalapeños (optional, for heat)

Instructions

Preheat the oven to 375°F (190°C).

Prepare the zucchinis: Cut each zucchini in half lengthwise and scoop out the seeds using a spoon to create a boat-like shape. Reserve the scooped zucchini flesh for later use.

Cook the protein: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until softened. Add ground turkey or beef, breaking it up with a spatula. Cook until browned, about 6-8 minutes.

Add flavor: Stir in the taco seasoning, garlic powder, cumin, and reserved zucchini flesh. Mix well and cook for an additional 2-3 minutes until everything is combined and heated through.

Mix in the beans and corn: Add the black beans, corn, and diced tomatoes to the skillet. Season with salt and pepper to taste. Stir everything well and let it simmer for another 5 minutes.

Stuff the zucchini boats: Place the hollowed-out zucchinis on a baking sheet. Generously fill each zucchini boat with the taco mixture, pressing down slightly to pack it in.

Top with cheese: Sprinkle a generous amount of shredded cheddar cheese over the stuffed zucchini boats.

Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.

Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream or Greek yogurt on the side. If desired, top with sliced jalapeños for extra heat.

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