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Zucchini has long been celebrated as one of the most versatile ingredients in the culinary world, particularly in healthy cooking. Its mild flavor and tender texture make it an ideal canvas for a variety of dishes, enabling it to absorb and enhance the flavors of accompanying ingredients. In recent years, the popularity of low-carb and vegetarian options has surged, as more individuals seek to incorporate wholesome, nutritious meals into their diets without sacrificing taste. This is where Cheesy Taco-Stuffed Zucchini Rounds come into play—a delightful fusion of flavors that caters to both health-conscious eaters and taco lovers alike.

Cheesy Taco-Stuffed Zucchini Rounds

Discover the deliciousness of Cheesy Taco-Stuffed Zucchini Rounds, a healthy twist on traditional tacos! These flavorful bites feature tender zucchini filled with seasoned meat or beans, gooey cheddar cheese, and fresh toppings. Perfect for family dinners, meal prep, or entertaining, they offer a satisfying blend of nutrition and taste. Easy to make and visually appealing, this dish is sure to impress both kids and adults alike. Enjoy a guilt-free treat that doesn't compromise on flavor!
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Ingredients
  

2 large zucchini

1 cup cooked ground beef or turkey (or substitute with black beans for a vegetarian option)

1 cup taco seasoning (store-bought or homemade)

1 cup shredded cheddar cheese

½ cup diced tomatoes (fresh or canned)

¼ cup diced red onion

¼ cup sliced black olives (optional)

2 tablespoons fresh cilantro, chopped (for garnish)

1 tablespoon olive oil

Salt and pepper, to taste

Sour cream or guacamole (for serving)

Instructions
 

Prepare the Zucchini: Preheat your oven to 400°F (200°C). Wash the zucchini and slice them into ½-inch thick rounds. Use a spoon to carefully scoop out the center of each round, creating a shallow well for the filling, and drizzle with a little olive oil. Season with salt and pepper.

    Cook the Filling: In a large skillet over medium heat, add the cooked ground meat or black beans. Stir in the taco seasoning, and if needed, a splash of water to combine. Let it cook for about 2-3 minutes until fully heated. Then, add diced tomatoes, red onion, and black olives. Mix well and remove from heat.

      Stuff the Zucchini Rounds: Place the zucchini rounds on a baking sheet lined with parchment paper. Spoon the taco filling into each zucchini well, packing it generously but making sure not to overflow.

        Top with Cheese: After each round is filled, sprinkle shredded cheddar cheese generously over the top of each stuffed zucchini.

          Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

            Garnish and Serve: Remove from the oven and let cool slightly. Sprinkle chopped cilantro on top for garnish and serve with sour cream or guacamole on the side.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6 servings