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When it comes to satisfying cravings without derailing your healthy eating goals, Cheesy Taco-Stuffed Zucchini Rounds stand out as a delightful compromise. This recipe combines the hearty flavors of a classic taco with the lightness of zucchini, resulting in a dish that is both indulgent and wholesome. Perfect for weeknight dinners or entertaining guests, these stuffed zucchini rounds are not only visually appealing but also packed with flavor and nutrients.

Cheesy Taco-Stuffed Zucchini Rounds

Discover the perfect balance of indulgence and health with these Cheesy Taco-Stuffed Zucchini Rounds! This delicious recipe marries the savory flavors of classic tacos with the light, nutritious goodness of zucchini, making it ideal for weeknight meals or entertaining. Packed with protein, fiber, and veggies, these rounds are customizable for various dietary needs. Easy to prepare and bursting with flavor, they're a must-try for any home cook!
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Ingredients
  

2 medium zucchinis

1 cup ground beef or ground turkey

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 small bell pepper (any color), diced

1 cup canned black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheddar cheese or taco-blend cheese

¼ cup fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Sliced jalapeños (for topping, optional)

Instructions
 

Prepare the Zucchini:

    - Preheat your oven to 400°F (200°C).

      - Slice the zucchinis into 1-inch thick rounds. Use a small spoon or melon baller to carve out a small cavity from the center of each round, creating little boats for the filling. Place the zucchini rounds on a plate and set aside.

        Cook the Filling:

          - In a large skillet over medium heat, heat the olive oil. When hot, add the chopped onion and sauté for 2-3 minutes, stirring occasionally, until it becomes translucent.

            - Add the minced garlic and continue to cook for another minute, until it’s fragrant.

              - Incorporate the ground beef or turkey into the skillet. Cook until the meat is browned, using a spatula to crumble it as it cooks. If there's excess fat, drain it from the skillet.

                - Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir well to evenly distribute the spices throughout the meat mixture.

                  Combine Ingredients:

                    - Add in the diced bell pepper, black beans, and corn. Cook everything together for an additional 2-3 minutes, until the bell pepper begins to soften.

                      - Remove the skillet from the heat and stir in ½ cup of the shredded cheese until fully melted and combined with the mixture.

                        Stuff the Zucchini Rounds:

                          - Arrange the zucchini rounds on a baking sheet lined with parchment paper. Generously spoon the cheesy taco filling into each zucchini round, packing it in slightly for a hearty serving.

                            - Sprinkle the remaining shredded cheese over the stuffed zucchinis.

                              Bake:

                                - Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchinis are tender and the cheese on top is bubbly and golden brown.

                                  Serve:

                                    - Once baked, remove the zucchini rounds from the oven and allow them to cool for a few minutes. Garnish with chopped fresh cilantro. Serve warm with a dollop of sour cream and sliced jalapeños on the side, if desired.

                                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                                        - Presentation Tips: Arrange the stuffed zucchini rounds on a vibrant platter, and add a small bowl of sour cream and sliced jalapeños for a beautiful and enticing presentation.