Easy Zucchini Taco Boats

A key component of any great dish lies in its ingredients. Zesty Zucchini Taco Boats boast a range of nutritious components that not only enhance flavor but also contribute various health benefits.

Discover a delicious way to enjoy healthy eating with Zesty Zucchini Taco Boats. This innovative dish features zucchini as a low-carb base, filled with a savory blend of ground turkey or beef, black beans, corn, and fresh veggies, all seasoned to perfection. Ideal for families and meal prep, these taco boats are not only nutritious but also bursting with flavor. Enjoy a satisfying meal that elevates traditional tacos while incorporating more vegetables into your diet.

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Ingredients

4 medium zucchinis

1 pound ground turkey (or beef)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

2 tablespoons taco seasoning

Salt and pepper to taste

1 cup diced tomatoes (or cherry tomatoes, halved)

1 cup shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C).

Cut the zucchinis in half lengthwise and scoop out the centers using a spoon, creating boat shapes. Place them in a baking dish, cut side up, and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground turkey (or beef) to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 5-7 minutes.

Mix in the black beans, corn, taco seasoning, salt, and pepper. Stir well to combine and let it cook for 2-3 more minutes, allowing the flavors to meld.

Remove the skillet from heat and fold in the diced tomatoes.

Spoon the filling evenly into each zucchini boat. Top with shredded cheddar cheese.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the zucchinis are tender and the cheese is melted and bubbly.

Once out of the oven, let the zucchini taco boats cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4