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Zucchini has gained immense popularity in the culinary world, especially among health-conscious individuals seeking tasty alternatives to traditional ingredients. This versatile vegetable has established itself as a go-to option for those wanting to enjoy their favorite dishes while maintaining a nutritious diet. One innovative way to incorporate zucchini into your meals is through the creation of taco boats, which cleverly merge the beloved flavors of tacos with the light, refreshing qualities of zucchini. These Zesty Zucchini Taco Boats not only tantalize your taste buds but also provide a filling and wholesome meal option.

Zucchini Taco Boats

Discover a deliciously healthy twist on tacos with Zesty Zucchini Taco Boats! These creative substitutes replace traditional tortillas with hollowed zucchinis, offering a low-carb, nutritious alternative that’s bursting with flavor. Packed with lean protein, beans, and vibrant veggies, this dish is perfect for customizing to your taste. Easy to prepare and visually stunning, these taco boats make for an impressive meal that’s both satisfying and guilt-free.
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Ingredients
  

4 medium zucchinis

1 lb ground turkey (or beef/chicken)

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

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

1 cup corn (fresh, frozen, or canned)

1 packet taco seasoning

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

Fresh cilantro, chopped (for garnish)

1 lime, cut into wedges

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

Prep the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and use a spoon to scoop out a portion of the flesh, creating a hollowed-out boat. Place the boats on a baking sheet and sprinkle with salt. Set aside to let them drain.

    Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until they begin to soften.

      Add Garlic and Turkey: Stir in the minced garlic, cooking for an additional minute until fragrant. Add the ground turkey (or your choice of meat) to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 7-10 minutes. Drain any excess fat if necessary.

        Stir in Remaining Ingredients: Once the meat is browned, mix in the black beans, corn, taco seasoning, and a splash of water if needed. Cook for another 2-3 minutes, stirring frequently, until everything is heated through. Adjust seasoning with salt and pepper.

          Fill the Zucchini Boats: Spoon the filling mixture into the hollowed zucchini halves, packing it in generously. Top each boat with shredded cheddar cheese.

            Bake the Taco Boats: Place the filled zucchini boats back on the baking sheet and bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

              Garnish and Serve: Remove the boats from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

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