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Mini Taco Zucchini Boats are a delightful fusion of Tex-Mex flavors and wholesome ingredients, making them a perfect choice for a healthy meal or snack. This inventive dish combines the traditional essence of tacos with the nutritional benefits of zucchini, resulting in a meal that is not only visually appealing but also packed with protein, fiber, and essential nutrients. As the health-conscious culinary trend continues to grow, these colorful, stuffed zucchinis have emerged as a favorite among those seeking a lighter yet satisfying alternative to classic taco recipes.

Mini Taco Zucchini Boats

Discover the deliciousness of Mini Taco Zucchini Boats, a creative twist on traditional tacos that combines nutritious ingredients for a healthy meal or snack. These colorful boats are filled with a flavorful mixture of zucchini, ground turkey or beef, black beans, corn, and topped with cheese for that perfect creamy touch. Easy to make, they offer a nutritious, low-carb option suitable for any dietary preference. Enjoy a satisfying culinary experience that's both pleasing to the palate and visually appealing!
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Ingredients
  

4 medium zucchinis

1 pound ground turkey or beef

1 packet taco seasoning (about 1 ounce)

1 cup cooked black beans, drained and rinsed

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

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup chopped fresh cilantro (optional)

1/2 cup sour cream (for topping, optional)

Olive oil

Salt and pepper to taste

Instructions
 

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

    Prepare the Zucchini: Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and a bit of the flesh to create a boat shape. Lightly brush the insides with olive oil and season with salt and pepper.

      Cook the Meat: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the ground turkey or beef. Cook until browned, breaking it up into small pieces with a spatula.

        Add Seasoning: Once the meat is cooked through, add the taco seasoning to the skillet along with 1/4 cup of water. Stir well and let it simmer for about 5 minutes, until the sauce thickens.

          Combine the Filling: Stir in the black beans, corn, and diced tomatoes into the seasoned meat. Cook for an additional 3-4 minutes until everything is heated through. Remove from heat.

            Stuff the Zucchini: Arrange the hollowed zucchinis on a baking dish. Generously fill each zucchini boat with the taco filling, overflowing slightly.

              Cheese It Up: Sprinkle the shredded cheese evenly over the top of each filled zucchini.

                Bake: Place the baking dish in the preheated oven and bake for about 20 minutes or until the zucchinis are tender and the cheese is bubbly and golden.

                  Serve: Remove from the oven, garnish with chopped cilantro and a dollop of sour cream if desired. Serve warm!

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings