Mini Taco Zucchini Boats

Zucchini has emerged as a beloved ingredient in kitchens around the globe, celebrated for its versatility and adaptability. From salads to stir-fries, this green squash can enhance a variety of dishes, but one of the most innovative uses is the creation of zucchini boats. Mini Taco Zucchini Boats offer a delightful twist on traditional tacos, providing a healthy alternative that doesn't compromise on flavor.

Looking for a delicious and healthy twist on tacos? Try Mini Taco Zucchini Boats! These hollowed-out zucchini halves are packed with a savory mix of ground turkey or beef, aromatic veggies, and classic taco spices. This recipe doesn't just deliver on flavor, but it also offers a nutritious meal option that's low in calories and high in vitamins. Perfect for those wanting to add more vegetables into their diet while enjoying the satisfaction of a hearty meal! Try it for your next family dinner or get-together.

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Ingredients

4 medium zucchinis

1 lb ground turkey or beef

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or homemade blend: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon salt)

1 cup canned black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1/2 cup sour cream or Greek yogurt (for topping)

Fresh cilantro, chopped (for garnish)

Olive oil (for cooking)

Salt and pepper, to taste

Instructions

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the zucchini boats.

Prepare Zucchinis: Rinse the zucchinis under cool water, then slice them in half lengthwise. Using a small spoon or melon baller, scoop out the insides of each half, leaving about 1/4 inch of the flesh intact to create a hollow boat. You can discard this scooped-out flesh or save it for another recipe, like a smoothie or a veggie stir-fry.

Cook Meat Mixture: In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant. Then, incorporate the ground turkey or beef, cooking until browned and fully cooked, breaking it apart with a spatula as necessary.

Add Seasonings: Once the meat is browned, sprinkle in the taco seasoning, black beans, corn, and diced tomatoes. Mix thoroughly and allow the mixture to simmer for about 5 minutes to let the flavors meld together. Taste and adjust seasoning with salt and pepper as needed.

Fill Zucchini Boats: Line a baking sheet with parchment paper for easy cleanup. Place the hollowed zucchinis cut-side up on the sheet, and generously spoon the taco meat mixture into each zucchini boat, packing it in to ensure they’re filled. Top each filled zucchini with a generous sprinkle of shredded cheddar cheese.

Bake: Carefully place the baking sheet in the preheated oven. Bake the zucchini boats for 20-25 minutes, or until they are tender and the cheese has melted and become bubbly.

Serve: Once baked, remove the zucchini boats from the oven and allow them to cool for a few minutes. Drizzle your choice of sour cream or Greek yogurt over each boat. Finish with a sprinkle of chopped cilantro for a vibrant and fresh garnish.

Enjoy: These Mini Taco Zucchini Boats serve as a delightful main dish or a fun appetizer. Serve warm to savor the exciting blend of flavors and textures!

Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4