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Zucchini, the star of our recipe, is a summer squash that boasts numerous health benefits. With a low-calorie count—approximately 33 calories per medium zucchini—it's an excellent vegetable choice for those looking to maintain or lose weight. Despite being low in calories, zucchini is high in dietary fiber, which plays a vital role in digestion and can help you feel fuller for longer. This fiber content is particularly beneficial for weight management, as it aids in regulating appetite and promoting a healthy gut.

Crunchy Taco Zucchini Boats

Discover a delicious and healthy twist on tacos with Crunchy Taco Zucchini Boats! This recipe replaces traditional tortillas with zucchini, creating a lower-carb, nutrient-packed meal that satisfies your craving for flavor. Easy to prepare, these zucchini boats are perfect for busy weeknights and can cater to various dietary preferences. Enjoy the goodness of zucchini filled with tasty taco-inspired ingredients, making it a delightful addition to any menu.
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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 can (15 oz) black beans, rinsed and drained

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

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Olive oil for drizzling

Optional toppings: sour cream, diced avocado, jalapeños, additional cheese

Instructions
 

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

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating a boat shape. Lightly brush the insides with olive oil and season with salt and pepper. Place them in a baking dish cut side up.

      Cook the Meat: In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute until fragrant.

        Add the Protein: Add the ground turkey or beef to the skillet. Cook until browned and cooked through, ensuring to break it apart as it cooks. Drain any excess fat.

          Mix in the Goodies: Stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for another 5-7 minutes, allowing everything to heat through and flavors to meld. Adjust seasoning with salt and pepper as needed.

            Fill the Boats: Spoon the meat mixture generously into each zucchini boat. Top with salsa and then sprinkle shredded cheddar cheese over the top.

              Bake: Cover the baking dish with foil (optional for softer ends) and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the zucchini is tender but still crisp.

                Garnish and Serve: Remove from the oven, let cool slightly, then garnish with chopped cilantro and any additional toppings you like such as sour cream, diced avocado, or jalapeños.

                  Enjoy: Serve the taco zucchini boats warm as a delightful, healthy alternative to traditional tacos.

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