1-Preheat your oven: Start by preheating your oven to 400°F (200°C), which gives you a moment to get everything prepped without rushing.

2-Wash and prepare zucchinis: Next, wash and halve the zucchinis lengthwise, then scoop out the centers to create those boat shapes. Don’t toss that scooped-out flesh set it aside because we’ll use it in the filling to add extra flavor and cut down on waste. In a skillet over medium heat, sauté diced onions and minced garlic until they’re translucent and smelling amazing that’s my favorite step, as it really wakes up the whole dish.

3-Cook the filling: Once that’s done, add your ground turkey and cook until it’s browned, stirring to break it up. For a vegetarian twist, you can substitute with plant-based options, which I’ll chat about later. Then, stir in the scooped zucchini flesh, diced tomatoes, black beans, and taco seasoning, letting it all simmer for 5-7 minutes so the flavors meld together nicely.

4-Fill and bake: Spoon that hearty filling evenly into your zucchini boats and top with shredded cheese for that gooey goodness. Pop them on a baking sheet and bake for about 15 minutes until the zucchini is tender and the cheese is melted.

5-Garnish and serve: Finally, garnish with fresh cilantro or avocado if you like, and serve it up warm. It’s that simple, and I promise, the results will have you coming back for seconds.