Description
Delicious zucchini boats filled with a cheesy taco mixture, perfect for a healthy dinner option.
Ingredients
Scale
- 4 medium zucchinis
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a skillet, cook the ground beef or turkey until browned. Drain excess fat.
- Add taco seasoning, black beans, corn, diced tomatoes, salt, and pepper to the meat. Stir to combine and heat through.
- Fill each zucchini boat with the taco mixture.
- Top with shredded cheese.
- Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, until the zucchinis are tender and the cheese is melted.
- Garnish with chopped green onions before serving.
Notes
- For a vegetarian option, substitute the meat with lentils or additional beans.
- Feel free to add your favorite taco toppings like sour cream or avocado.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg