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In the realm of healthy eating, finding delicious yet nutritious meals can often feel like a daunting task. Enter the Zesty Zucchini Taco Boats, a fresh and vibrant take on traditional tacos that not only deliver on flavor but also pack in a wealth of nutrients. This recipe is perfect for weeknight dinners, meal prep, or even as a fun dish for gatherings. With a combination of lean protein, colorful vegetables, and melted cheese, these taco boats are sure to please a variety of palates while keeping health in mind. Let’s explore how to make this delightful dish that highlights the versatility of zucchini.

Easy Zucchini Taco Boats

Discover a deliciously healthy twist on traditional tacos with Zesty Zucchini Taco Boats! This vibrant recipe features zucchini as a low-carb alternative to taco shells, filled with lean protein, colorful veggies, and melted cheese. Perfect for quick weeknight dinners or gatherings, these taco boats are nutritious and easy to prepare. Packed with essential vitamins and fiber, they offer satisfying flavor and fun presentation. Explore this tasty meal that caters to a variety of dietary preferences!
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Ingredients
  

4 medium zucchini

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

1 small onion, diced

2 cloves garlic, minced

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

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

1 packet (1 oz) taco seasoning

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Salt and pepper, to taste

Olive oil for sautéing

Instructions
 

Prepare the Zucchini Boats: Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the insides with a spoon to create space for the filling. Lightly brush the zucchini halves with olive oil and season with salt and pepper. Place them in a baking dish, cut side up.

    Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

      Add the Protein: Add the ground turkey (or beef/plant-based alternative) to the skillet. Cook until it’s browned and cooked through, approximately 5-7 minutes. Break it apart with a spatula as it cooks.

        Combine Ingredients: Stir in the black beans, corn, taco seasoning, and diced tomatoes. Allow the mixture to simmer for about 5-6 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.

          Assemble the Taco Boats: Spoon the filling generously into each zucchini half, packing it tightly. Top each filled zucchini with a generous amount of shredded cheese.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove from the oven and let them cool slightly. Top with diced avocado and fresh cilantro. Serve warm with lime wedges for an extra kick!

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