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Zucchini has gained immense popularity in recent years as a versatile ingredient that seamlessly fits into a variety of healthy cooking styles. Whether spiralized into noodles, grilled as a side dish, or baked into bread, zucchini proves time and again that it can adapt to many culinary applications while offering a wealth of nutritional benefits. One of the most exciting ways to enjoy this nutrient-rich vegetable is through the creation of Mini Zucchini Taco Cups, a creative and nutritious twist on traditional tacos. These bite-sized delights not only satisfy your taco cravings but also present a fantastic opportunity to incorporate more vegetables into your diet.

Mini Zucchini Taco Cups

Discover the deliciousness of Mini Zucchini Taco Cups, a healthy twist on traditional tacos. These bite-sized delights swap conventional shells for zucchini, providing a low-carb, nutritious alternative packed with vitamins and flavor. Easy to make and perfect for meal prep, they’re great for family dinners or gatherings. Customize the filling with ground turkey, beans, or any spices you love, and enjoy a flavorful dish that doesn't compromise on health!
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Ingredients
  

3 medium zucchinis

1 lb ground turkey or beef

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tbsp chili powder

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1 cup black beans (drained and rinsed)

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped

1 avocado, diced (for topping)

Sour cream (for serving)

Optional: sliced jalapeños and lime wedges for garnish

Instructions
 

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

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the center with a spoon to create boats. Make sure to leave some flesh to give the cups stability. Place them cut-side up on a baking sheet.

      Cook the Filling: In a large skillet over medium heat, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the ground turkey or beef and cook until browned, breaking it apart with a spatula.

        Season the Mixture: Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well, then add the diced tomatoes and black beans. Cook for an additional 5-7 minutes until everything is heated through and flavors meld.

          Fill the Zucchini Boats: Remove the skillet from heat and spoon the meat mixture into each zucchini cup, packing them lightly. Sprinkle cheese evenly on top of each filled zucchini.

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

              Garnish & Serve: Remove from the oven and allow to cool slightly. Top with fresh cilantro and diced avocado just before serving. Optionally, you can add sliced jalapeños and serve with lime wedges and sour cream on the side.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6