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In the quest for healthy yet satisfying meals, finding a dish that caters to cravings while also being nutritious can often feel like a balancing act. Enter cheesy taco-stuffed zucchini rounds—a culinary creation that seamlessly marries health and flavor. This dish not only packs a punch with its bold taco-inspired flavors but also utilizes zucchini, a versatile vegetable that has gained immense popularity in the healthy eating community. Whether you're looking for a light lunch, a fun appetizer, or a unique side dish, these stuffed zucchini rounds are sure to impress.

Cheesy Taco-Stuffed Zucchini Rounds

Discover the delicious blend of flavors in Cheesy Taco-Stuffed Zucchini Rounds, where nutrition meets taste! This healthy dish features tender zucchini filled with savory ground meat, zesty taco seasoning, and gooey cheddar cheese. It's perfect for lunch, appetizers, or as a side dish. Packed with vitamins and protein, these rounds offer a satisfying and visually appealing meal that’s easy to prepare and delightfully fun to serve. Enjoy a healthy twist on tacos that everyone will love!
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Ingredients
  

2 medium zucchinis

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

1 packet taco seasoning (about 1 oz)

½ cup black beans, rinsed and drained

½ cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

½ cup diced tomatoes (or cherry tomatoes halved)

¼ cup diced red onion

¼ cup fresh cilantro, chopped

1 tablespoon olive oil

Salt and pepper to taste

Optional toppings: sour cream, avocado, sliced jalapeños

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis into thick rounds, about 1 inch each, and scoop out the center using a small spoon or melon baller to create a pocket for the filling. Set the scooped out flesh aside in a bowl for later use.

      In a medium skillet, heat the olive oil over medium heat. Add the ground meat and cook until browned. Drain excess fat if necessary.

        Stir in the taco seasoning, black beans, corn, diced tomatoes, and the reserved zucchini flesh. Mix thoroughly and let cook for about 5 minutes until everything is heated through and combined. Season with salt and pepper to taste.

          Remove the skillet from heat and fold in half of the shredded cheddar cheese and the chopped cilantro until well combined.

            Arrange the zucchini rounds on a baking sheet lined with parchment paper. Fill each round generously with the taco mixture.

              Sprinkle the remaining cheddar cheese on top of each stuffed zucchini round.

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

                  Remove from the oven and let cool slightly before serving. Garnish with additional fresh cilantro and your choice of optional toppings like sour cream or avocado.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings