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In the quest for healthy yet satisfying meals, Mini Taco Zucchini Boats emerge as a delightful solution. This innovative recipe combines the classic flavors of tacos with the nutritional benefits of zucchini, making it an excellent choice for anyone looking to incorporate more vegetables into their diet without sacrificing taste. With their vibrant colors and savory fillings, these zucchini boats are not only visually appealing but also packed with flavor and nutrients.

Mini Taco Zucchini Boats

Discover the joy of healthy eating with Mini Taco Zucchini Boats! This innovative recipe blends the beloved flavors of tacos with the nutritious goodness of zucchini, creating a dish that's both satisfying and visually appealing. Perfect for any occasion, these customizable boats are packed with protein and colorful veggies, making them ideal for picky eaters. Explore the step-by-step guide to assemble and bake these deliciously filled zucchini boats that are sure to impress your family and friends. Enjoy a wholesome meal without sacrificing flavor!
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Ingredients
  

2 medium zucchinis

1 pound ground turkey or beef

1 small onion, finely chopped

2 cloves garlic, minced

1 cup bell pepper, diced (any color)

1 cup corn (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

1 tablespoon taco seasoning (store-bought or homemade)

1 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

Optional toppings: sour cream, avocado, salsa, chopped cilantro, jalapeños

Instructions
 

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

    Prepare the Zucchini: Slice the zucchinis in half lengthwise and scoop out the center flesh, creating a boat shape. Reserve the flesh in a bowl (you can chop it finely) and sprinkle a little salt on the zucchini boats. Set them on a baking sheet.

      Cook the Meat: In a large skillet over medium heat, add the olive oil. Sauté the chopped onion and garlic until softened, about 3-4 minutes. Add in the ground turkey or beef, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.

        Add Vegetables: Stir in the diced bell peppers, corn, black beans, and the reserved zucchini flesh. Season the mixture with taco seasoning, salt, and pepper. Cook for another 5-7 minutes until everything is well combined and heated through.

          Stuff the Zucchini Boats: Evenly distribute the meat and vegetable mixture into the hollowed-out zucchini boats. Press down gently to pack the filling in. Top each boat with shredded cheddar cheese.

            Bake: Place the stuffed zucchini boats in the preheated oven. Bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool slightly. Top with your desired toppings such as sour cream, diced avocado, fresh salsa, chopped cilantro, or sliced jalapeños.

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