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Discover the delightful world of healthy yet satisfying meals with Mini Taco Zucchini Boats. This recipe is not only visually appealing but also packed with flavors that cater to a variety of dietary preferences. Combining the goodness of zucchini with a savory filling of ground turkey or beef, black beans, and a medley of spices, these boats are perfect for a quick dinner or an impressive appetizer for gatherings. In this article, we’ll take a deep dive into the ingredients, preparation, and the nutritional benefits of this delectable dish.

Mini Taco Zucchini Boats

Dive into the deliciously healthy world of Mini Taco Zucchini Boats! This flavorful recipe combines the goodness of zucchini with a savory blend of ground turkey or beef, black beans, and spices, making it perfect for a quick dinner or as a standout appetizer. Packed with nutrients, low in calories, and easily customizable, these zucchini boats are not only a treat for your taste buds but also a guilt-free option for any meal. Get ready to impress with this satisfying dish!
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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: chili powder, cumin, paprika, and 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

Salt and pepper, to taste

Instructions
 

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

    Prepare Zucchinis: Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the insides, leaving about 1/4 inch of flesh around the edge to create a little boat. Discard or save the scooped zucchini flesh for another recipe.

      Cook Meat Mixture: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic; sauté for about 2-3 minutes until the onions are translucent. Next, add the ground turkey or beef. Cook until browned, breaking it apart with a spatula.

        Add Seasonings: Stir in the taco seasoning, black beans, corn, and diced tomatoes. Allow the mixture to simmer for about 5 minutes, allowing flavors to meld together. Season with salt and pepper to taste.

          Fill Zucchini Boats: Place the hollowed zucchinis cut-side up on a baking sheet lined with parchment paper. Generously spoon the meat mixture into each zucchini boat, packing it in slightly. Top the filled zucchinis with shredded cheddar cheese.

            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 melted and bubbly.

              Serve: Remove the boats from the oven, let them cool for a few minutes, and then drizzle with sour cream or Greek yogurt. Garnish with chopped cilantro for a fresh finish.

                Enjoy: These Mini Taco Zucchini Boats are perfect as a fun main dish or an exciting appetizer. Serve warm and enjoy the delightful blend of flavors!

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