Taco-Stuffed Zucchini Boats

Searching for a way to use your zucchini harvest or for a low-carb taco option? Look no further than these healthy, hearty and flavorful Taco-Stuffed Zucchini Boats!

Ingredients:

• 4 medium zucchinis
• 1 lb. lean ground turkey
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 tbsp. olive oil
• 1 packet taco seasoning
• 1 can corn, drained
• 1 cup cooked rice (any kind will do. Can use flavored Spanish rice or cheesy rice for extra flavor!)
• 1 cup of red enchilada sauce or salsa
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: diced tomatoes, garlic chives, sliced avocado, chopped cilantro, sour cream, hot sauce

Instructions:

1. Preheat your oven to 400°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon to create a hollow “boat” shape.
4. Boil zucchini halves for about 1 minute. Then transfer into a large baking dish.
5. In a large skillet over medium-high heat, add the olive oil and sauté the chopped onion until it becomes translucent.
6. Add the chopped peppers and sauté until peppers become tender.
7. Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
8. Add the taco seasoning to the skillet and stir until the beef is evenly coated.
9. Add the corn and cooked rice to the skillet and stir until combined.
10. Add half of a cup of enchilada sauce or salsa
11. Season the mixture with salt and pepper to taste.
12. Spoon the beef mixture into each zucchini boat, filling them to the top.
13. Pour remaining enchilada sauce or salsa over zucchini boats.
14. Sprinkle shredded cheddar cheese over each zucchini boats.
15. Cover the baking dish with foil and bake for 35 minutes.
16. Remove from the oven and let cool for a few minutes before serving.
17. Serve with your favorite toppings, such as diced tomatoes, garlic chives, sliced avocado, chopped cilantro, sour cream, or hot sauce. Enjoy!