Description
A comforting twist on taco night, these Taco Zucchini Boats are packed with zesty flavors and fresh ingredients for a delightful meal.
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Olive oil (for drizzling)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out some of the flesh to create ‘boats’.
- Cook the ground turkey in a skillet over medium heat until browned.
- Add the black beans, corn, taco seasoning, salt, and pepper, mixing well.
- Fill each zucchini half with the turkey mixture.
- Top with a sprinkle of shredded cheese.
- Place the stuffed zucchinis on a baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes until tender and the cheese is melted.
- Garnish with cilantro or green onions, then serve warm.
Notes
Feel free to customize the filling with your favorite ingredients. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg