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Mini Zucchini Taco Cups are a delightful and innovative recipe that combines the beloved flavors of traditional tacos with the health benefits of fresh vegetables. These bite-sized treats offer a fun way to enjoy a classic dish while embracing a low-carb lifestyle. By using zucchini as a substitute for conventional taco shells, this recipe provides a nutritious alternative without sacrificing taste or satisfaction. Whether you're hosting a gathering or looking for a quick weeknight meal, Mini Zucchini Taco Cups are sure to impress.

Mini Zucchini Taco Cups

Discover the delicious world of Mini Zucchini Taco Cups! These bite-sized treats blend the beloved flavors of tacos with the health benefits of fresh vegetables, making them perfect for a low-carb lifestyle. Using zucchini as a shell, you can customize the fillings for meat lovers, vegetarians, or anyone with dietary needs. Simple to prepare and bursting with flavor, they make an eye-catching addition to any gathering or weeknight meal. Enjoy a nutritious twist on a classic favorite!
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Ingredients
  

2 medium zucchinis

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 pound ground turkey or beef

1 tablespoon taco seasoning

1 cup black beans, drained and rinsed (optional)

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend)

½ cup diced tomatoes (fresh or canned)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's ready for baking the zucchini cups.

    Prepare the Zucchini: Take each zucchini and cut it in half lengthwise. Carefully scoop out the seeds and flesh using a spoon or melon baller, creating small cups. Ensure not to puncture the skin to maintain their shape.

      Cook the Filling: In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion appears translucent and fragrant. Incorporate the ground turkey or beef, breaking it apart as it cooks until it's no longer pink. Once browned, stir in the taco seasoning, black beans (if you're using them), and corn, allowing everything to cook together for another 3-4 minutes. Taste the mixture and adjust with salt and pepper as needed.

        Fill the Zucchini Cups: Using a spoon, generously fill each zucchini cup with the meat mixture, packing it in well for a hearty bite. Top each filled cup with a layer of diced tomatoes and sprinkle a generous amount of shredded cheese over the top.

          Bake: Arrange the stuffed zucchini cups on a baking sheet lined with parchment paper for easy cleanup. Place them in the preheated oven and bake for approximately 20-25 minutes, or until the zucchinis are tender and the cheese is beautifully melted and bubbly.

            Garnish and Serve: Once baked, carefully remove the zucchini cups from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro for a vibrant touch. Serve with a dollop of sour cream or Greek yogurt on the side for an extra creamy contrast.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings