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In a world filled with culinary possibilities, the Zesty Zucchini Taco Boats stand out as a bright and healthy alternative to traditional tacos. This innovative dish captures the essence of taco night while reimagining it with fresh, wholesome ingredients. Zucchini, a versatile vegetable, serves as the perfect base for this recipe, appealing to both meat lovers and those seeking plant-based options. Not only are these taco boats delicious, but they are also quick and easy to prepare, making them an ideal choice for a weeknight dinner that satisfies the whole family.

Zucchini Taco Boats

Discover a fresh take on taco night with Zesty Zucchini Taco Boats! These flavorful alternatives use zucchini as a low-carb, gluten-free shell to hold your favorite fillings, making them perfect for both meat lovers and plant-based eaters. Quick and easy to prepare, these taco boats are packed with nutrition from fresh veggies, proteins of your choice, and a punch of taco seasoning. Experience a vibrant, healthy meal that satisfies the whole family while keeping dinner exciting!
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Ingredients
  

4 medium zucchinis

1 lb ground turkey, ground beef, or plant-based alternative

1 small onion, finely chopped

2 cloves garlic, minced

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

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

1 cup diced tomatoes (fresh or canned)

1 packet taco seasoning (or a homemade blend)

1 tsp ground cumin

Salt and pepper, to taste

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

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: diced avocado, sour cream, salsa, or jalapeños

Instructions
 

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

    Prepare the Zucchini: Take each zucchini and cut it in half lengthwise. Use a spoon to carefully scoop out the center, creating a “boat” shape. Be sure to reserve the scooped zucchini flesh for the filling later.

      Cook the Filling: In a large skillet set over medium heat, add your choice of ground turkey or beef. Cook for about 5-7 minutes, breaking it apart with a spatula, until it’s nicely browned. If there's excess fat, drain it away.

        Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet with the browned meat. Sauté the mixture for 3-4 minutes until the onions become translucent and fragrant.

          Mix in Veggies: Next, stir in the corn, rinsed black beans, diced tomatoes, reserved zucchini flesh, taco seasoning, cumin, and a generous pinch of salt and pepper. Cook this mixture for an additional 5-7 minutes, stirring occasionally, until everything is well combined and heated through.

            Fill the Zucchini Boats: Arrange the hollowed zucchini halves in a baking dish with the cut side facing up. Spoon the filling mixture generously into each boat, packing it in as necessary to ensure they are well-filled.

              Add Cheese: Uniformly sprinkle the shredded cheddar cheese over the filled zucchini boats, making sure to cover the filling.

                Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the zucchini is tender and the cheese is melted, bubbly, and lightly golden.

                  Serve: Once baked, remove from the oven and garnish with freshly chopped cilantro. Serve your Zesty Zucchini Taco Boats with lime wedges on the side, and offer optional toppings like diced avocado, sour cream, salsa, or sliced jalapeños for an extra kick.

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

                      - Presentation Tips: For a beautiful presentation, arrange the taco boats on a vibrant serving platter, drizzle with a little more lime juice, and scatter the optional toppings for a colorful finish. Enjoy!