Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 4 Medium Zucchini (the stem removed and sliced lengthwise); 1 Tablespoon Olive Oil; ½ pound Ground Turkey (ground chicken, beef or even chopped, cooked chicken can be used); 2 teaspoons Cumin; 1 teaspoon Chili Powder; ½ teaspoon Garlic Powder; ½ teaspoon Kosher Salt; ½ Red Onion (diced); 1 Red Bell Pepper (cored and diced); 1 Jalapeno (cored and diced); ¾ Cup Cooked Brown Rice; ½ Cup Corn Kernels (frozen ); ½ Can Black Beans (15 oz, drained and rinsed); 1 Cup Roasted Salsa; ¼ Cup Fresh Cilantro (finely chopped, plus more for garnish); Salt and Pepper (to taste); 1 ½ Cups Colby Jack Cheese (shredded ); ½ Cup Tomatoes (diced)

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https://ohsweetbasil.com/zucchini-taco-boats-recipe/

Zucchini Taco Boats (Easy Low Carb Dinner Recipe)

These cheesy zucchini taco boats are stuffed with seasoned taco filling, beans, rice, salsa, and melted cheese for an easy healthy dinner that’s packed with flavor and perfect for busy weeknights.

Rezept

100 Family Favorite Easy Healthy Recipes Everyone's Favorite Mexican Recipes

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 30 Minuten

Zutaten:

4 Medium Zucchini (the stem removed and sliced lengthwise)
1 Tablespoon Olive Oil
½ pound Ground Turkey (ground chicken, beef or even chopped, cooked chicken can be used)
2 teaspoons Cumin
1 teaspoon Chili Powder
½ teaspoon Garlic Powder
½ teaspoon Kosher Salt
½ Red Onion (diced)
1 Red Bell Pepper (cored and diced)
1 Jalapeno (cored and diced)
¾ Cup Cooked Brown Rice
½ Cup Corn Kernels (frozen )
½ Can Black Beans (15 oz, drained and rinsed)
1 Cup Roasted Salsa
¼ Cup Fresh Cilantro (finely chopped, plus more for garnish)
Salt and Pepper (to taste)
1 ½ Cups Colby Jack Cheese (shredded )
½ Cup Tomatoes (diced)

Arbeitsschritte:

Preheat the oven to 400°F.
Lay parchment on a cookie sheet. Halve the zucchini and place on the sheet pan.
Using a melon baller or metal teaspoon, scoop out the center of each zucchini. Sprinkle with salt and set aside.
Heat a skillet over medium heat and add a drizzle of oil. Add the ground meat and seasonings.
Cook in a pan for 3 minutes, breaking up the meat then add the onions and peppers and an extra drizzle of oil. Cook until the meat and veggies are cooked through.
Next, add the rice, corn, beans and tomatoes along with the salsa. Stir everything together until well mixed and continue to cook for until heated through.
Stir in the cilantro and salt to taste to the filling.
Dab each zucchini with paper towels to remove the accumulated moisture and season again with salt and pepper.
Spoon the filling into each zucchini until they are all heaping. Sprinkle each one with cheese and cover with foil.
Bake in the oven for 25 minutes then remove the foil and cook another 5-15 minutes depending on the size and needs of the zucchini to be tender.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve with additional salsa if desired.