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Zucchini boats have emerged as a popular and health-conscious culinary trend, offering a delightful way to enjoy a variety of flavors while minimizing carbohydrates and calories. The concept is simple yet inventive: hollowed-out zucchini serve as edible vessels, filled with an array of savory ingredients that can be tailored to suit numerous tastes and dietary preferences. Among the many interpretations of this dish, Mini Taco Zucchini Boats stand out as a fun and flavorful twist on traditional tacos, making them a perfect choice for family meals or gatherings.

Mini Taco Zucchini Boats

Discover the delicious world of Mini Taco Zucchini Boats! This health-conscious twist on traditional tacos features hollowed-out zucchini as a low-carb alternative, filled with seasoned ground meat, fresh veggies, and melted cheese. Perfect for family dinners or gatherings, these tasty boats are customizable to fit various dietary preferences. Enjoy a fun meal that balances flavor with nutrition, making it both satisfying and wholesome. Perfect for a healthy lifestyle!
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Ingredients
  

4 medium zucchinis

1 lb ground turkey (or beef)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (approximately 1 ounce)

1 can (14 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Olive oil for drizzling

Sour cream, avocado, and lime wedges for serving (optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create a boat shape. Lightly drizzle the insides with olive oil and season with salt and pepper. Place them cut side up on a baking sheet.

    Cook the Filling: In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent. Add minced garlic and cook for an additional minute until fragrant. Then, add the ground turkey (or beef) and brown until fully cooked.

      Season: Stir in the taco seasoning, black beans, corn, and diced tomatoes. Mix well and allow the filling to cook for about 5 minutes until everything is heated through and flavors meld together. Taste and adjust seasoning as needed.

        Fill the Zucchini Boats: Generously spoon the taco filling into each zucchini half, being careful not to overfill. Sprinkle the shredded cheddar cheese evenly over the top of each filled zucchini.

          Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and slightly golden.

            Garnish and Serve: Remove from the oven and let cool slightly. Top with freshly chopped cilantro and serve with optional sour cream, diced avocado, and lime wedges on the side for a burst of freshness.

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