Looking to take your taco night to the next level? These Stuffed Zucchini Boats are a great way to enjoy that taco flavor you love, while also keeping dinner on the healthier side.

Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil
• 1/3 cup yellow onion , chopped
• 1 pound ground beef or turkey
• 1/2 cup cooked white or brown rice
• 1/2 cup mild chunky salsa
• 2 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• optional toppings: avocado cilantro , salsa, pico de galo, olives, sour cream

Directions

1. Preheat the oven to 400°F. Coat a large rectangular baking dish with nonstick cooking spray. Set aside.
2. Trim off the stem ends of the 3 medium zucchini and cut each zucchini in half lengthwise. Use a spoon to carefully scoop the center flesh out.
3. Heat a large pan or skillet on medium-high heat and add the 2 tablespoons olive oil and 1/3 cup yellow onion. Let cook until onions are translucent, then add the 1 pound ground beef or turkey.
4. Stir in the 1/2 cup cooked white or brown rice, 1/2 cup mild chunky salsa, 2 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Let the meat for 4-5 minutes until completely cooked through.
5. Divide the cooked taco meat equally into the hallowed cooked zucchini boats. Press the meat firming into the boats with a spoon. Cover with foil and bake for 25 minutes.
6. Remove the foil and top with the 1 1/2 cups shredded sharp cheddar cheese, place back in the oven until the cheese is melted, about 5 minutes.
7. Top with your favorite taco toppings like avocado, cilantro, more salsa or jalapenos.
8. If you've tried this recipe, come back and let us know how it was in comments or star ratings.