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If you're searching for a delicious and nutritious meal that puts a creative spin on traditional tacos, look no further than Zesty Taco Stuffed Zucchini Boats. This vibrant dish is not only visually appealing but also promises a delightful explosion of flavors and textures that is sure to satisfy your taco cravings while keeping your health goals in check. By using zucchini as the base, this recipe offers a lighter alternative to taco shells, allowing you to indulge without the guilt.

Zesty Taco Stuffed Zucchini Boats

Discover a healthier twist on tacos with Zesty Taco Stuffed Zucchini Boats! This vibrant dish is not only colorful but also packed with flavor, offering a delightful balance of textures that satisfies your cravings. Using zucchini as a base provides a guilt-free alternative, while a filling blend of ground turkey, black beans, fresh vegetables, and cheese keeps things nutritious. Perfect for various diets and easily customizable, this meal is a crowd-pleaser for any occasion. Enjoy this creative take on a classic favorite that supports your health goals without sacrificing taste!
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Ingredients
  

4 medium zucchinis

1 lb ground turkey or beef

1 small onion, diced

2 cloves garlic, minced

1 cup canned black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

2 tbsp taco seasoning (store-bought or homemade)

1 cup shredded cheddar cheese

½ cup fresh cilantro, chopped

Juice of 1 lime

Olive oil, for drizzling

Salt and pepper, to taste

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Zucchini: Slice the zucchinis in half lengthwise and scoop out the insides using a spoon to create a boat shape. Reserve the insides for later. Place the zucchini halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

      Cook the Meat: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

        Add the Protein: Stir in the ground turkey or beef, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

          Mix in the Filling: To the skillet, add the reserved zucchini insides, black beans, corn, diced tomatoes, taco seasoning, and lime juice. Stir to combine and let it cook for another 5 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.

            Stuff the Zucchini: Spoon the mixture evenly into the prepared zucchini boats.

              Bake: Top each stuffed zucchini with shredded cheddar cheese. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and cheese is bubbly and golden.

                Garnish: Once out of the oven, sprinkle fresh cilantro over the top for added flavor and freshness.

                  Serve: Serve warm with a dollop of sour cream or Greek yogurt if desired. Enjoy your zesty taco stuffed zucchini boats!

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