by THEYUMMYBOWL
Spice up your taco nights with these fun and healthy low-carb taco zucchini boats! Zucchini is stuffed with ground beef, taco seasoning, black beans, and corn, and cheesy topping.
Cut the zucchini in half lengthwise and scoop out the insides until they're about ¼ inch thick, saving the chopped zucchini. If the zucchini flesh is too watery, pat them dry with a kitchen towel.
Place the zucchini halves cut side up on the baking sheet and spray them with cooking oil. Sprinkle salt and pepper on top. Bake for 15 minutes.
While the zucchini are baking, cook the onion in a skillet over medium heat for 2 minutes. Then add the beef and cook until it's no longer pink, breaking it apart with a spatula. Drain excess grease if necessary.
Stir in the taco seasoning, water, salsa, corn, beans, and the reserved zucchini flesh. Cook until the liquid has cooked off, about 5-7 minutes.
Take the zucchini boats out of the oven and fill them with the cooked mixture. Sprinkle cheese on top.
Put them back in the oven until the cheese melts. Serve with freshly chopped parsley or cilantro.