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In the realm of healthy dining, Mini Taco Zucchini Pizza Boats have emerged as a standout dish, marrying the beloved flavors of classic tacos with the nutritious benefits of zucchini. This innovative recipe not only offers a feast for the eyes but also serves as a wholesome option for those seeking to enjoy a delicious meal without the guilt. Whether you're hosting a family dinner or looking for an eye-catching appetizer to impress guests, these mini pizza boats are bound to satisfy both adults and children alike.

Mini Taco Zucchini Pizza Boats

Discover a delightful twist on healthy eating with Mini Taco Zucchini Pizza Boats! These versatile and delicious boats combine the flavors of classic tacos with the nutrition of zucchini, making them a perfect option for family dinners or impressive appetizers. Filled with lean protein, colorful vegetables, and topped with gooey cheese, they're sure to please everyone. Dive into this delicious recipe and enjoy a guilt-free meal that’s both fun to make and to eat!
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Ingredients
  

4 medium zucchinis

1 lb ground turkey or beef

1 medium onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 1 oz)

1 cup diced tomatoes (canned or fresh)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Salt and pepper, to taste

Instructions
 

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

    Prepare the Zucchini: Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the center of each half, creating a boat for the filling. Set aside.

      Cook the Meat: In a large skillet over medium heat, add a splash of oil. Add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute.

        Season the Meat: Add the ground turkey (or beef) to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary. Stir in the taco seasoning, diced tomatoes, black beans, and corn. Let simmer for about 5-7 minutes to blend flavors. Season with salt and pepper to taste.

          Fill the Zucchini Boats: Place the hollowed zucchini halves on a parchment-lined baking sheet. Spoon the taco mixture generously into each zucchini boat, packed tightly.

            Add Cheese: Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of each filled zucchini boat.

              Bake: Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool for a couple of minutes. Garnish with fresh chopped cilantro and serve with a dollop of sour cream or Greek yogurt on top. Enjoy your deliciously unique mini taco zucchini pizza boats!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings