Ingredients:

  • 4 medium large Zucchini
  • 2 Tbsp Olive Oil
  • 1 lb Ground Turkey (or Beef/Chicken)
  • 1/2 cup Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Taco Seasoning Mix
  • 1 (14.5 oz) can Diced Fire-Roasted Tomatoes (undrained)
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1/2 cup Frozen Corn Kernels
  • 1/4 cup Water or Broth
  • 1 cup Shredded Mexican Cheese Blend (or Cheddar)
  • Salt and Black Pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the zucchini lengthwise and use a spoon to gently scoop out the flesh, leaving about a 1/4-inch border to create a boat shape. Dice the scooped-out zucchini flesh roughly and set aside.
  2. Place the empty zucchini boats cut-side up on a baking sheet lined with parchment paper. Drizzle lightly with olive oil, salt, and pepper. Roast for 10 minutes to soften slightly.
  3. While boats roast, heat a drizzle of oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent (about 4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Add the ground turkey to the skillet. Break it up with a spoon and cook until browned through. Drain off any excess fat.
  5. Stir in the reserved diced zucchini flesh, taco seasoning, drained black beans, corn, diced tomatoes (with juice), and water/broth. Simmer for 5–7 minutes, allowing the flavours to meld and the liquid to reduce slightly. Taste and adjust seasoning.
  6. Remove the partially roasted zucchini boats from the oven. Spoon the taco filling generously into each boat.
  7. Top the filled boats with the shredded cheese. Return the baking sheet to the oven and bake for an additional 15–18 minutes, or until the zucchini is fork-tender and the cheese is melted and bubbly.
  8. Let cool slightly before serving immediately with desired toppings like sour cream or guacamole.