Change up your taco game by building your beauties in scooped-out roasted zucchini boats! This tasty twist offers a low-carb alternative to traditional taco shells
Trim the zucchinis, slice each one in half lengthwise, and scoop out the flesh--I like using a tablespoon. Mist with olive oil spray and sprinkle on salt and pepper. Roast in oven (cut-side up) for 20 to 25 minutes until they’re softened.
While the zucchinis roast, mist a large skillet with nonstick oil spray and cook and crumble the turkey over medium-high heat until browned. Stir in beans and corn. Add the taco seasoning with a bit of water (as indicated on the seasoning packet) and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 5 to 6 minutes, until the water is absorbed and everything is heated through.
To each roasted zucchini half, add a sprinkling of chopped romaine if 2 to 3 tablespoons of the meat mixture, sliced tomatoes, onions, shredded cheese, and any other optional toppers.
Notes
Nutrition provided per one Taco Zucchini Boat filled with lettuce, meat, tomatoes, onions and 1 Tbsp shredded cheese.You’ll have at least half of the meat mixture leftover for future meals; try adding it to salad, make taco sliders on whole grain rolls, add to scrambled eggs for a power breakfast, or mix with roasted veggies for a delicious lunch or dinner. On the other hand, if you’re serving a crowd, double up on the zucchini and you’ll use it all up
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.