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Taco-Stuffed Zucchini Boats present an innovative approach to enjoying tacos while incorporating more vegetables into your diet. The versatility of zucchini allows you to enjoy the comforting flavors of tacos without the heavy carbs traditionally associated with taco shells or tortillas. This makes them an excellent option for those looking to reduce their carbohydrate intake or simply add more vegetables to their meals.

Taco-Stuffed Zucchini Boats

Discover a delicious twist on a classic favorite with Taco-Stuffed Zucchini Boats! This nutritious recipe combines the bold flavors of taco fillings with the fresh, light crunch of zucchini, making it perfect for any dietary preference. Easy to prepare and fun to customize, these boats are packed with protein, fiber, and vibrant ingredients. Whether you're looking for a healthy weeknight dinner or a family-friendly meal, these taco boats are a must-try. Explore the benefits, step-by-step preparation, and exciting facts about zucchinis and tacos in our article!
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Ingredients
  

4 medium zucchinis

1 pound ground beef or turkey (or plant-based protein for a vegetarian option)

1 small onion, diced

2 cloves garlic, minced

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

1 cup corn (fresh, canned, or frozen)

1 packet taco seasoning (or homemade mix)

1 cup diced tomatoes (fresh or canned)

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

1/2 cup salsa

Olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Sliced jalapeños, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

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

    Prepare Zucchinis: Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds, creating little boats. Lightly brush the insides with olive oil and sprinkle with salt. Arrange them cut-side up on a baking sheet.

      Cook the Meat: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent. Stir in the minced garlic and cook for an additional minute.

        Add Protein and Seasoning: Add the ground beef or turkey to the skillet, breaking it apart with a spoon. Cook until browned and thoroughly cooked. Drain any excess fat. Sprinkle the taco seasoning over the meat and stir in the canned diced tomatoes, black beans, and corn. Let this mixture simmer for about 5 minutes until heated through. Adjust flavors with salt and pepper, if needed.

          Stuff the Zucchini Boats: Remove the skillet from heat and spoon the taco filling generously into each zucchini boat. Make sure to pack it in well.

            Bake: Place the stuffed zucchinis in the preheated oven and bake for about 20-25 minutes or until the zucchinis are tender.

              Add Cheese: Remove the baking sheet from the oven, sprinkle the shredded cheddar cheese on top of each stuffed zucchini, and return to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once out of the oven, let cool slightly. Garnish with fresh cilantro and sliced jalapeños if desired. Serve warm with salsa and a dollop of sour cream on the side.

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