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In recent years, zucchini boats have surged in popularity as a healthy and versatile dish that caters to a variety of dietary preferences. These hollowed-out zucchinis serve as an innovative alternative to traditional bread or pasta, making them an ideal base for a plethora of fillings. Among the many exciting variations, Zesty Taco Zucchini Boats stand out as a delicious option that combines bold flavors with nutritional benefits.

Zucchini Boats Loaded with Taco Filling

Discover a delightful way to enjoy healthy eating with Zesty Taco Zucchini Boats. This recipe features hollowed zucchinis filled with a savory mixture of seasoned ground meat, black beans, fresh vegetables, and topped with melted cheese. Perfect for a low-carb or gluten-free lifestyle, these boats are not only packed with flavor but also loaded with essential nutrients. Customize them with your favorite toppings for a satisfying meal that everyone will love. Bring creativity to your dinner table with this exciting dish that caters to all dietary preferences!
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Ingredients
  

4 medium zucchinis

1 lb ground beef or turkey

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

1 cup corn (fresh, frozen, or canned)

1 packet taco seasoning (or homemade taco seasoning)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or a Mexican blend)

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Optional toppings: sliced jalapeños, avocado, sour cream, lime wedges

Instructions
 

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

    Prepare the Zucchini: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and flesh, creating a boat for the filling. Reserve some of the scooped-out zucchini flesh for the filling.

      Cook the Beef/Turkey: In a large skillet over medium heat, cook the ground beef or turkey until browned and cooked through. Drain any excess fat.

        Add Ingredients: To the skillet, add the reserved zucchini flesh, black beans, corn, tomatoes, diced red onion, and taco seasoning. Stir well to combine and cook for an additional 5 minutes until the mixture is heated through. Season with salt and pepper to taste.

          Stuff the Zucchini: Place the zucchini boats in a baking dish cut-side up. Fill each zucchini boat generously with the taco filling mixture.

            Top with Cheese: Sprinkle the shredded cheese evenly over the stuffed zucchinis.

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

                Garnish & Serve: Once out of the oven, sprinkle the zucchini boats with chopped cilantro. Serve with optional toppings such as jalapeños, avocado, sour cream, and lime wedges for a zesty kick!

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