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Zucchini has surged in popularity as a versatile ingredient in healthy cooking, and for good reason. This green vegetable is not only low in calories but also packed with essential vitamins and minerals, making it a staple in many health-conscious kitchens. Its mild flavor and adaptable texture allow it to seamlessly blend into a variety of dishes, from salads to baked goods. As more people seek nutritious alternatives to their favorite comfort foods, zucchini has emerged as a go-to ingredient for creative cooking.

Cheesy Taco-Stuffed Zucchini Rounds

Discover a flavorful twist on tacos with Cheesy Taco-Stuffed Zucchini Rounds. These delicious, healthy bites swap tortillas for zucchini, blending savory ground meat, melty cheese, and zesty spices for a satisfying meal that won't sabotage your diet. Packed with vitamins and fiber, zucchini is the star of this dish, making it a nutritious alternative to traditional tacos. Ideal for family dinners or meal prep, this recipe is sure to impress!
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Ingredients
  

2 medium zucchinis

1 cup ground beef or turkey (or plant-based meat substitute)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon taco seasoning (store-bought or homemade)

1/2 cup canned black beans, rinsed and drained

1/2 cup corn kernels (fresh or frozen)

1/2 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese (or Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Olive oil, for drizzling

Salt and pepper, to taste

Sour cream and lime wedges (for serving, optional)

Instructions
 

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

    Prepare the Zucchini: Slice the zucchinis into 1/2-inch thick rounds. Use a small spoon or melon baller to scoop out a portion of the flesh from each round, creating a shallow cavity for the filling. Lightly drizzle with olive oil and season with salt and pepper.

      Cook the Filling: In a skillet over medium heat, heat a drizzle of olive oil. Add the chopped onions and minced garlic; sauté until softened, about 3-4 minutes. Add the ground meat, breaking it apart with a spatula, and cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

        Add the Flavor: Stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for another 2-3 minutes, allowing the mixture to heat through. Remove from heat and fold in half of the shredded cheese.

          Stuff the Zucchini Rounds: Place the zucchini rounds on a baking sheet. Spoon the taco filling into each round generously until filled. Top each stuffed round with the remaining shredded cheese.

            Bake: Bake in the preheated oven for about 15-20 minutes, or until the zucchini is tender and the cheese is bubbly and slightly golden.

              Garnish and Serve: Remove from the oven, and sprinkle fresh cilantro on top. Serve warm with sour cream and lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings