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If you're looking for a fun and nutritious way to enjoy the classic flavors of tacos, look no further than Mini Zucchini Taco Cups. These bite-sized delights are not only visually appealing but also packed with flavor and health benefits. The combination of tender zucchini shells filled with a savory mixture of ground meat, spices, and fresh toppings makes this dish a standout choice for weeknight dinners, parties, or any gathering where you want to impress your guests with something unique.

Mini Zucchini Taco Cups

Discover a fun and healthy twist on traditional tacos with these Mini Zucchini Taco Cups. Perfect for weeknight dinners or gatherings, these delightful bite-sized treats feature tender zucchini shells filled with savory ground meat and vibrant toppings. Packed with essential nutrients, zucchini enhances digestion and overall health. Customize with your favorite ingredients for a meal that’s not only delicious but visually appealing. Enjoy the satisfying flavors while making a nutritious choice!
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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 (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Slice the zucchinis in half lengthwise and scoop out the seeds to create little cups. Use a spoon or a melon baller to make a cavity, but be careful not to break through the skin.

      Cook the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent. Add the ground turkey or beef, cooking until browned and fully cooked. Stir in the taco seasoning, black beans (if using), and corn. Cook for another 3-4 minutes, mixing well. Season with salt and pepper to taste.

        Fill the Zucchini Cups: Spoon the filling mixture into the zucchini cups, packing them generously. Top each filled zucchini with diced tomatoes and a sprinkle of shredded cheese.

          Bake: Place the zucchini cups on a baking sheet and bake in the preheated oven for about 20-25 minutes, until the zucchinis are tender, and the cheese is melted and bubbly.

            Garnish and Serve: Once baked, 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, Total Time, Servings: 15 mins | 40 mins | 4 servings