All four kids cleaned their plates and decided this new favorite should be called a ZACO. Lucy even suggested that I open a catering company because my food is “very delicious.” I’m calling this meal a win!
4-5 large zucchini
1 pound ground turkey
1+ tablespoon minced garlic
½ medium sweet onion, chopped
1 packet of your favorite taco seasoning
¾ cup water
1 can black beans, drained
1 can fire roasted diced tomatoes, drained
1 cup frozen corn
1 cup shredded Mexican cheese
Preheat oven to 375*F.
Wash zucchini, trim ends off, and cut down the middle lengthwise. Using a large spoon, scrape out the seeded inside of each zucchini. Place in rimmed cookie sheet or baking dish, cut side up. Brush with olive oil and bake for 20 minutes.
While the zucchini are baking, brown ground turkey in a skillet, adding the chopped onion and minced garlic when meat is nearly done cooking. Mix taco seasoning packet with ¾ cup of water and add to the skillet when meat is cooked through.
In a large mixing bowl combine black beans, fire roasted tomatoes, and frozen corn. Add meat and mix well to complete the filling.
Remove zucchini from the oven. Leaving zucchini on the baking dish, spoon filling into each boat. Sprinkle shredded cheese on top and return to oven for 12 to 15 minutes until filling is hot and cheese is melted to your liking.
Serve hot with guacamole, sour cream, salsa, and a side of tortilla chips!