Ingredients
For the Zucchini Boats
- 4 medium zucchini, cut in half lengthwise
- 2 Tablespoons avocado oil, divided
For the Filling
- ¾ pounds ground chicken
- ⅓ cup red onion, diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup corn, frozen or canned (if canned, drained)
- ¾ cup black beans
- ¾ cup salsa
- 1 cup bell pepper, any color, diced
- 2 teaspoons jalapeno, chopped
- 2 cloves garlic, grated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground oregano
- ½ cup Mexican blended shredded cheese
Optional Garnishes
- Chopped tomatoes
- Chopped cilantro
- Chopped jalapeno
Instructions
- Preheat Oven: Preheat the oven to 475°F (246°C). Drizzle 1 tablespoon of avocado oil into a 9″ x 13″ baking dish and set it aside to ready for the zucchini boats.
- Prepare Zucchini Boats: Use a spoon to carefully scoop out the flesh from each zucchini half, leaving about a ¼-inch thick shell to hold the filling. Place the hollowed zucchini halves in the prepared baking dish. Discard the scooped-out zucchini pulp.
- Cook the Chicken Mixture: Heat a medium skillet over medium heat and add 1 tablespoon of avocado oil. Add the ground chicken, diced red onion, salt, and black pepper to the hot skillet. Cook for about 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
- Add Remaining Filling Ingredients: Remove the skillet from the heat. Stir in the corn, black beans, salsa, diced bell peppers, chopped jalapeno, grated garlic, chili powder, ground cumin, and oregano. Mix thoroughly to combine all the flavors evenly.
- Fill Zucchini Boats: Evenly divide the chicken taco filling among the prepared zucchini halves, packing the mixture inside as ‘boats’. Then sprinkle the shredded Mexican cheese evenly on top of each filled zucchini.
- Bake: Place the baking dish into the preheated oven and bake for 25 minutes. The zucchini boats will soften, and the cheese on top will melt and become bubbly.
- Serve: Remove from the oven and garnish with optional chopped tomatoes, cilantro, and jalapeno as desired. Serve warm and enjoy your delicious zucchini taco boats!
Notes
- Make sure to leave a sturdy ¼-inch thick zucchini shell to hold the filling without collapsing.
- You can use either frozen or canned corn; if using canned, be sure to drain it well to avoid excess moisture.
- Adjust the jalapeno quantity to your heat preference or omit if you prefer a milder dish.
- This recipe works well as a low-carb alternative to traditional tacos.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
