Taco Enchilada Zucchini Boat

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a spoon, scoop out the centers of the zucchini halves, creating a well. Chop the scooped zucchini flesh and set aside.
3. In a skillet, cook ground turkey or beef over medium heat until browned. Drain excess fat if needed.
4. Add chopped onion and minced garlic to the skillet. Cook until the onion is softened.
5. Stir in the taco seasoning and the chopped zucchini flesh. Cook for an additional 2-3 minutes.
6. Add enchilada sauce, black beans, and corn to the skillet. Cook for another 5 minutes, allowing the mixture to thicken.
7. Place the zucchini halves in a baking dish. Fill each zucchini boat with the taco and enchilada mixture.
8. Top each boat with shredded cheese.
9. Bake in the preheated oven for 20-25 minutes or until the zucchini is tender and the cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve with optional sour cream or Greek yogurt.

Nutritional Information (Approximate per serving):

• Calories: 350-400 kcal
• Protein: 25-30g
• Carbohydrates: 20-25g
  • Dietary Fiber: 5-7g
  • Sugars: 6-8g
• Fat: 18-20g
  • Saturated Fat: 8-10g
  • Monounsaturated Fat: 6-8g
  • Polyunsaturated Fat: 2-3g
• Cholesterol: 60-70mg
• Sodium: 800-1000mg
• Potassium: 800-1000mg