Healthy Zucchini Taco Boats
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Nonstick cooking spray
  • 1 cup salsa, divided
  • 3 medium zucchinis
  • 1 lb. lean ground beef
  • 1 medium to large yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chipotle chili powder (more or less depending on how spicy you like it)
  • sea salt & fresh ground pepper, to taste
  • 8 oz. frozen corn (fresh can be substituted)
  • 1 can (15 oz.) black beans, rinsed and drained
  • ½ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 400ºF.
  2. Spray a large baking dish (I used a 13 x 9) with cooking spray. Pour ½ cup of salsa in the bottom of the dish and spread out evenly. Set aside.
  3. Slice the zucchini in half and scrape out the ribs and seeds, leaving about ¼ inch of flesh. The zucchinis should now look like little boats.
  4. Place the zucchini boats on a microwave safe plate or dish and microwave on high for 4-5 minutes or until tender-crisp. Place in prepared baking dish.
  5. Heat a large skillet over medium high heat.
  6. Once hot add ground beef and brown meat for 4-5 minutes or until no pink remains.
  7. Add onions and garlic and sauté for 3-4 minutes or until the onions are soft and translucent.
  8. Add all spices to the pan and stir to combine.
  9. Add corn, black beans and remaining salsa and stir to combine.
  10. Continue to cook for 2-3 minutes or until corn and black beans are heated through.
  11. Spoon ground beef mixture into cooked zucchini boats.
  12. Top with cheese.
  13. Bake for 15-20 minutes or until cheese is melted and the top is golden brown.
  14. Serve alone or over brown rice or quinoa.
Recipe by Becky's Best Bites at https://beckysbestbites.com/healthy-zucchini-taco-boats/