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In recent years, there has been a noticeable shift towards healthier eating habits, with an increasing number of people seeking out low-carb meal options that don't compromise on taste. The quest for nutritious alternatives has led to the rise of creative dishes that not only satisfy cravings but also align with dietary goals. One such dish that has gained popularity is Taco-Stuffed Zucchini Boats. This delightful recipe presents a perfect balance of flavors and textures while being incredibly easy to prepare, making it a top choice for busy weeknight dinners or meal prep.

Taco-Stuffed Zucchini Boats

Discover a healthy spin on taco night with these delicious Taco-Stuffed Zucchini Boats! This recipe substitutes traditional taco shells with zucchini, offering a low-carb, nutrient-packed alternative that’s easy to prepare. Filled with seasoned ground meat, colorful veggies, and topped with melty cheese, these boats are perfect for busy weeknight dinners or meal prep. Enjoy a nutritious meal that satisfies cravings without compromising on flavor!
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Ingredients
  

4 medium zucchini

1 lb ground turkey or beef

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

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

1 cup corn (frozen or canned)

1 packet taco seasoning (or homemade: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder)

1 cup salsa

1 1/2 cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

Olive oil

Salt and pepper to taste

Instructions
 

Prepare the Zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the insides gently with a spoon, creating a hollow space for the stuffing. Reserve the removed flesh for later. Brush the zucchini halves lightly with olive oil and sprinkle with salt and pepper.

    Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and bell pepper for about 3-4 minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the Meat: Add the ground turkey or beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.

        Mix in the Veggies: Stir in the reserved zucchini flesh, black beans, corn, taco seasoning, and salsa. Mix well, and cook for an additional 2-3 minutes until everything is heated through. Taste and season with salt and pepper as needed.

          Stuff the Zucchini: Carefully spoon the filling into the hollowed zucchini halves, pressing lightly to fit as much as possible.

            Top with Cheese: Sprinkle the shredded cheese generously over the stuffed zucchini boats.

              Bake: Place the stuffed zucchini on a baking dish and bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

                Serve: Remove from the oven, let them cool for a few minutes, then garnish with fresh cilantro before serving.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings