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Tacos have long been celebrated as a beloved staple in many cuisines due to their versatility and ability to cater to various tastes. From classic beef tacos to innovative vegetarian options, the possibilities are virtually endless. However, as the world becomes increasingly health-conscious, many are seeking alternatives that not only satisfy cravings but also align with a healthier lifestyle. Enter Mini Zucchini Taco Cups—a delightful and nutritious twist on traditional tacos that are both fun to make and eat.

Mini Zucchini Taco Cups

Discover a fun and healthy twist on tacos with Mini Zucchini Taco Cups! These bite-sized delights use zucchini as a low-carb base, packed with essential vitamins and minerals. Customize your filling with ground turkey, beef, or plant-based proteins, and load them up with flavorful spices, black beans, sweet corn, and your choice of cheese. Perfect for a quick dinner or a party appetizer, these taco cups are both nutritious and delicious! Enjoy a guilt-free favorite that everyone will love!
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Ingredients
  

2 medium zucchinis

1 cup ground turkey or beef (or your choice of plant-based substitute)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

1/2 cup canned black beans, rinsed and drained

1/2 cup sweet corn (fresh, frozen, or canned)

1/2 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Prepare the Zucchini:

    - Preheat your oven to 375°F (190°C).

      - Carefully slice each zucchini in half lengthwise. Using a small spoon (like a teaspoon), scoop out the seeds and flesh to create little boats, leaving a sturdy shell. Set aside the scooped-out zucchini flesh for later use.

        Cook the Filling:

          - In a large skillet, warm the olive oil over medium heat.

            - Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.

              - Mix in the minced garlic and continue cooking for an additional minute, or until the garlic is fragrant.

                - Add the ground turkey (or beef) to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes.

                  - Sprinkle in the chili powder, cumin, smoked paprika, and season with salt and pepper. Stir thoroughly to combine all the spices into the meat.

                    - Fold in the reserved zucchini flesh, black beans, and corn into the skillet. Stir everything together and let it cook for another 3-4 minutes until heated all the way through. Remove the skillet from heat.

                      Assemble the Taco Cups:

                        - Arrange the zucchini halves, cut side up, on a baking sheet lined with parchment paper for easy cleanup.

                          - Generously spoon the turkey-bean filling into each zucchini cup, pressing down gently to pack the mixture in.

                            - Top each filled zucchini with a generous sprinkle of shredded cheese.

                              Bake:

                                - Place the baking sheet in your preheated oven and bake for about 20-25 minutes. The zucchinis should become tender while the cheese on top melts and bubbles.

                                  Serve:

                                    - Once baked, remove the zucchini taco cups from the oven and let them cool for a few minutes.

                                      - Garnish with a sprinkle of fresh chopped cilantro. Serve with a dollop of sour cream or a spoonful of Greek yogurt on the side, if desired.

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

                                          Presentation Tips: Serve these vibrant zucchini taco cups on a colorful platter. You could also add lime wedges around the platter for a zesty touch!