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Are you ready to elevate your taco night with a healthy and delicious twist? Meet Mini Zucchini Taco Cups, the perfect blend of flavor and nutrition that will satisfy your cravings while keeping your meal light and fresh. These bite-sized delights transform traditional tacos into a fun and innovative dish that everyone will adore. Made with zucchini as the base, these mini cups not only provide a unique presentation but also pack a nutritional punch, making them an excellent choice for family dinners, parties, or even meal prep.

Mini Zucchini Taco Cups

Transform your taco night with Mini Zucchini Taco Cups! These delightful bites combine the fresh taste of zucchini with your choice of protein for a healthy, satisfying meal. Perfect for family dinners or meal prep, these cups are versatile enough for meat lovers and vegetarians alike. Packed with flavor and nutrients, each cup is an explosion of tastes topped with melted cheese and fresh garnishes. Follow the recipe for an exciting twist on traditional tacos!
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Ingredients
  

2 medium zucchinis

1 lb ground beef or turkey (or plant-based protein for a vegetarian option)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup shredded cheese (cheddar or a Mexican blend)

1 small avocado, diced

¼ cup fresh cilantro, chopped

Salsa for serving

Sour cream (optional)

Lime wedges, for garnish

Salt and pepper, to taste

Instructions
 

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

    Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating a hollow center for the taco filling. Set aside.

      In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.

        Add the ground beef or turkey to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

          Stir in the taco seasoning, black beans, and corn. Cook for another 3-4 minutes until everything is heated through. Season with salt and pepper to taste.

            Remove the skillet from heat and mix in half of the shredded cheese until melted and incorporated.

              Place the hollowed zucchini halves on the prepared baking sheet. Spoon the taco filling generously into each cup, packing it down slightly.

                Top each filled zucchini with the remaining shredded cheese.

                  Bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

                    Remove from the oven and let cool slightly. Top with diced avocado, fresh cilantro, and a dollop of salsa or sour cream if desired. Serve with lime wedges on the side.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings