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If you’re on the lookout for a delicious and healthy meal that the entire family will enjoy, look no further than Zesty Zucchini Taco Boats. This innovative dish transforms humble zucchini into delightful, edible vessels filled with vibrant flavors and nutritious ingredients. Perfect for busy weeknights or casual gatherings, Zesty Zucchini Taco Boats are not just a feast for the taste buds; they are also a delightful way to incorporate more vegetables into your diet.

Zucchini Taco Boats

Discover the deliciously healthy Zesty Zucchini Taco Boats, a perfect meal that the whole family will love. This versatile dish transforms zucchini into edible vessels filled with your choice of proteins, spices, and vibrant veggies, making it suitable for any dietary preference. Quick and easy to prepare, these taco boats are not only tasty but also packed with nutrients. Elevate your weeknight dinner or impress at gatherings with this creative and flavorful recipe!
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Ingredients
  

4 medium zucchinis

1 lb ground turkey or beef (or plant-based alternative)

1 small onion, finely chopped

2 cloves garlic, minced

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

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

1 cup diced tomatoes (canned or fresh)

1 packet taco seasoning (or homemade blend)

1 tsp cumin

Salt and pepper, to taste

1 cup shredded cheddar cheese (or dairy-free cheese)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: diced avocado, sour cream, salsa, or jalapeños

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Cut each zucchini in half lengthwise. Scoop out the center using a spoon, creating a “boat” shape. Reserve the zucchini flesh for later use.

      Cook the Filling: In a large skillet over medium heat, add the ground turkey (or beef) and cook until browned. Drain any excess fat.

        Sauté Aromatics: Add chopped onions and garlic to the skillet with the meat. Sauté until the onions are translucent.

          Mix in Veggies: Stir in corn, black beans, diced tomatoes, reserved zucchini flesh, taco seasoning, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through and well combined.

            Fill the Zucchini Boats: Place the zucchini halves in a baking dish, cut side up. Spoon the filling mixture into each zucchini boat, packing it in as needed.

              Add Cheese: Sprinkle shredded cheddar cheese over the filled zucchini boats.

                Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

                  Serve: Garnish with fresh cilantro and serve with lime wedges and your choice of additional toppings like avocado, sour cream, salsa, or jalapeños.

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