Mini Zucchini Taco Cups

Tacos have long been a beloved staple in culinary cultures around the world, celebrated for their bold flavors and endless variations. With the growing trend towards healthy eating, many food enthusiasts are seeking ways to enjoy their favorite dishes without compromising on nutrition. Enter mini zucchini taco cups—a delightful and nutritious twist on traditional tacos that not only tantalizes the taste buds but also aligns with health-conscious eating habits.

Discover the delight of mini zucchini taco cups, a healthy twist on traditional tacos that brings together flavor and nutrition. These bite-sized wonders are made from fresh zucchinis, perfect for holding a variety of fillings, from ground meat to plant-based options. Packed with vitamins and fiber, they're great for satisfying your cravings while promoting healthy eating. Experiment with seasonings, toppings, and fillings to make this dish uniquely yours. Perfect for family dinners or gatherings, they're sure to impress!

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Ingredients

2 medium zucchinis

1 cup ground turkey or beef (or plant-based substitute)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup canned black beans, rinsed and drained

1/2 cup corn (fresh, frozen, or canned)

1/2 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions

Prepare the Zucchini:

- Preheat the oven to 375°F (190°C).

- Slice the zucchinis in half lengthwise and scoop out the insides using a small spoon to create little boats. Reserve the scooped-out zucchini for the filling.

Cook the Filling:

- In a skillet, heat the olive oil over medium heat.

- Add the chopped onion and sauté until translucent, about 3-4 minutes.

- Stir in the minced garlic and cook for another minute until fragrant.

- Add the ground turkey (or beef) to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.

- Season the meat with chili powder, cumin, paprika, salt, and pepper. Mix well.

- Add the reserved zucchini flesh, black beans, and corn to the skillet. Stir to combine and allow to cook for an additional 3-4 minutes until heated through. Remove from heat.

Assemble the Taco Cups:

- Place the zucchini halves on a baking sheet, cut side up.

- Spoon the filling mixture into each zucchini cup, pressing down lightly to pack it in.

- Top each filled zucchini with a sprinkle of shredded cheese.

Bake:

- Place the baking sheet in the oven and bake for about 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

Serve:

- Remove from the oven and let cool for a few minutes.

- Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4