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 in half and scoop out the flesh. 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.