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Using zucchini as a base for this hearty meal comes with numerous benefits. Zucchini is low in calories yet high in essential nutrients such as vitamins A and C, potassium, and dietary fiber. This green squash is not only hydrating but also supports digestive health, making it a fantastic addition to any meal. By swapping out traditional taco shells for zucchini, you can create a dish that feels indulgent without the guilt.

Crunchy Taco Zucchini Boats

Discover a delicious and healthy twist on traditional tacos with Crunchy Taco Zucchini Boats! These creative delicacies use zucchini halves as the perfect vessel for a savory filling made from ground turkey, black beans, cheese, and fresh veggies. Low in carbs and high in nutrients, they can easily be customized to suit various dietary preferences. Ideal for family dinners or meal prep, this recipe is both satisfying and nutritious. Enjoy a guilt-free indulgence that your whole family will love!
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Ingredients
  

4 medium zucchinis

1 lb ground turkey (or beef)

1 cup diced bell pepper (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or homemade)

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese

1 cup crushed tortilla chips

1/4 cup fresh cilantro, chopped (for garnish)

1 tbsp olive oil

Salt and pepper to taste

Sour cream and avocado for serving (optional)

Instructions
 

Prepare Zucchinis: Preheat your oven to 400°F (200°C). Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create a hollow boat. Leave about 1/4 inch of zucchini around the edge. Place the zucchini halves on a baking sheet and drizzle with olive oil, sprinkling with salt and pepper.

    Cook the Filling: In a large skillet over medium heat, add the ground turkey (or beef). Cook until browned, about 5-7 minutes. Drain excess fat if needed. Add the chopped onion, bell pepper, and garlic; cook until the vegetables are softened, about 3-4 minutes.

      Season the Mix: Stir in the taco seasoning and a splash of water (as per packet instructions or to your taste). Add the black beans, corn, and diced tomatoes. Cook for an additional 3-5 minutes until heated through. Adjust seasoning with salt and pepper to taste.

        Fill the Zucchinis: Spoon the taco mixture evenly into each zucchini boat. Top each filled zucchini with shredded cheddar cheese and then sprinkle crushed tortilla chips over the top for added crunch.

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

            Garnish and Serve: Remove from the oven and let them cool for a minute. Garnish with fresh cilantro and serve with sour cream and avocado on the side if desired.

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