Zucchini Taco Boats
If you are looking for a lighter option then these Zucchini Taco Boats do not disappoint. Packed full of flavor and super easy to make they are the perfect go-to meal when you want something nutritious and low-carb.
Servings: 4
Ingredients
- 4-5 medium zucchini, cut in halve lengthwise and the inside flesh scraped out.
- ⅓ cup onion, diced
- 1 tablespoon olive oil
- 1 pound ground chicken (or ground beef)
- 1 10 ounce can Rotel diced tomatoes and green chilies, drained
- ½ cup black beans
- 1 tablespoon taco seasoning
- 1 cup grated cheddar cheese
- 2 tablespoons chopped cilantro
- lime wedges, optional
Instructions
- Preheat the oven to 375° F.
- Heat a skillet over medium heat. Add the tablespoon of olive oil and sauté the onions until translucent.
- Move the onions to the side and add the ground chicken and cook until no longer pink.
- Add the canned tomatoes, beans, taco seasoning and simmer for 2-3 minutes.
- Add ½ of the cheddar cheese and stir to combine. Remove from the heat and spoon the meat mixture into the zucchini boats.
- Bake in the preheated oven for 20 minutes. Add remaining cheese and return to the oven for an additional 5 minutes. Zucchini should be fork tender but not mushy.