I used to dread weeknight dinners. I wanted something healthy, but I also wanted something my husband and kids wouldn’t roll their eyes at. That’s when I found my groove with recipes like these zucchini taco boats. They’re quick, packed with flavor, and feel like comfort food — but without the heavy, bloated feeling after. Bonus: they're low-carb, high-protein, and easy to customize.

Ingredients:

• 4 medium zucchinis

• 1 lb ground beef (or ground turkey)

• 1/2 onion, diced

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 packet taco seasoning (or 2 tbsp homemade mix)

• 1/4 cup water

• 1 cup salsa (your favorite kind)

• 1 cup shredded cheddar or Mexican blend cheese

• Optional toppings: avocado, sour cream, cilantro, green onions, jalapeños

Instructions:

1. Prep the zucchinis: Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and use a spoon to scoop out the center, creating "boats."

2. Cook the filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, then add garlic and ground beef. Cook until browned.

3. Stir in taco seasoning and water. Simmer for 2-3 minutes. Add salsa and stir to combine.

4. Fill the boats: Arrange zucchini halves in a baking dish. Spoon the taco mixture evenly into each one. Top with shredded cheese.

5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 5-10 minutes until cheese is bubbly and zucchini is tender.

6. Serve: Add your favorite toppings and enjoy!

Nutrition (per serving, serves 4):

• Calories: 350

• Protein: 28g

• Carbs: 10g

• Fat: 22g

• Fiber: 3g