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This Taco Stuffed Zucchini Cups Recipe is an easy and fun to make that is a low carb recipes that the whole family can enjoy. These stuffed zucchini are gluten-free and full of flavor. Enjoy taco night with a healthy twist.
Another low-carb zucchini recipe that I love is this Taco stuffed zucchini boat recipe.
Tired of having tacos served the same way with tortilla all the time? Then change it up a bit with this healthier taco recipe option. This stuffed zucchini recipe brings all the taco feels in a healthier, feel-good way. You will love this easy to make zucchini recipe because it’s so flavorful and sort of looks fancy to serve up to friends or a crowd.
Zucchini is so versatile and the perfect delivery device for delicious fillings, why not also try these Low Carb Tuna Melt Zucchini Boats or these Low Carb Burrito Zucchini Boats, so good!
Recipe Highlight
- Healthy: Give a healthy twist to Taco night by swapping tortillas for zucchinis!
- Delicious Filling: Mexican seasoned ground turkey mixed with tangy pico de gallo – yum!
- Great For Parties: Make a batch of these tasty zucchini cups for your next gathering, they look great and they’re a real crowd-pleaser!
Ingredients you will need
- Zucchinis: Go for large zucchinis for optimum filling!
- Olive Oil and Cooking Oil Spray
- Garlic: Freshly minced cloves give the best flavor.
- Ground Turkey: I’ve opted for lean turkey, less greasy, and still delicious!
- Taco seasoning: Your favorite brand.
- Beans: Canned. Black beans are best, they have a smooth creamy texture. Rinsed and drained.
- Corn: Canned. Make sure they are rinsed and drained. You can also use frozen.
- Hot Sauce: Choose your level of heat.
- Tomato Sauce
- Cheese: Shredded. Cheddar or Jack works great.
- Pico de Gallo: Optional but so good!
How to make this Stuffed Zucchini Recipe
- Prep: First, cut and hollow out the zucchini cups and place them on a baking tray.
- Cook The Filling: Then, in a pan, cook onions and garlic. Add the ground meat into the pan and stir in taco seasoning, beans corn, tomato, and hot sauce. Spoon the filling into the zucchini cups.
- Bake: Finally, put the stuffed zucchini cups into the oven for 15 mins.
How to prep Zucchini Cups
When preparing for this easy Stuffed Zucchini recipe, you have to pay attention to how you prepare these zucchini cups. Cut the zucchini into 2-inch thick slices. Using a melon baller, scoop out a cup into each zucchini slice, leaving just about 1/4 inch of flesh on the sides and base. If the sides are too thin, the stuffing will leak.
Frequently asked questions
It is best to store the zucchini in the fridge in a plastic bag. Make sure it is not washed until you are ready to use it. Raw Zucchini should last 4-6 days if stored the right way in the fridge. Also, it is best to store in a cooler temperate to preserve its freshness and shelf life.
Yes. Yellow zucchini will also work if you prefer.
Sometimes, it is helpful to salt raw zucchini to help release some of its water before cooking so you prevent it from releasing too much water while cooking.
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Recipe Notes and Tips
- Different Meat: This recipe calls for ground turkey. If you prefer using ground meat or chicken that’s fine. Keep in mind meat will not be as lean as turkey and chicken so the nutrition facts will vary.
- Corn: You may use freshly cooked corn off the cob or frozen corn.
- Hot Sauce: This can be optional if kids will be having this as well.
- Store any leftovers in an airtight container and store them in the fridge. They are good for 3-4 days and just heat in the microwave when ready to eat.
More zucchini recipes
- Parmesan Zucchini Corn Salad
- Chili Salmon Zucchini Noodles
- Zucchini Enchilada Roll-Ups
- Asian Shrimp Zucchini Noodles
- Zucchini Lasagna Boats
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Taco Stuffed Zucchini Cups
Ingredients
- 2 Large Zucchini
- 1 tablespoon Olive Oil
- 1 Small Onion, finely chopped
- 2 Garlic Cloves, minced
- 1 pound Ground Lean Turkey
- 1 tablespoon Taco Seasoning
- ½ Cup Black Beans , rinsed
- ½ Cup Canned Corn, or fresh
- ¾ Cup Tomato Sauce
- 1 tablespoon Hot Sauce
- ½ Cup Shredded Cheese
- Cooking Oil Spray
- OPTIONAL: Pico de gallo
Instructions
- Preheat oven to 350F and line a baking tray with parchment paper.
- To prep the zucchini cups, cut the zucchini into 2-inch thick slices. Using a melon baller, scoop out a cup into each zucchini slice, leaving just about 1/4 inch of flesh on the sides and base. If the sides are too thin, the stuffing will leak.
- Place the zucchini cups onto the prepared baking tray and spray with cooking oil. Sprinkle with salt and pepper, then bake for 15 minutes, to soften a bit.
- Meanwhile, prepare the taco stuffing. Heat oil in a non-stick pan over medium heat. Sauté onion and garlic for 3-4 minutes, until just softened.
- Add ground meat and cook, until well browned, 6-8 minutes. Stir in taco seasoning, beans, corn, tomato, and hot sauce, and cook for additional 4-5 minutes, stirring frequently.
- Spoon the taco mixture into the zucchini cups, then sprinkle with cheese. Return to the oven and bake for 10-15 minutes more, until hot and melty.
- Top with pico de gallo if you'd like and enjoy!
Notes
- Meat: This recipe calls for ground turkey. If you prefer using ground meat or chicken that’s fine. Keep in mind meat will not be as lean as turkey and chicken so the nutrition facts will vary.
- Corn: You may use freshly cooked corn off the cob or frozen corn.
- Hot Sauce: This can be optional if kids will be having this as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious
This was amazing.
Could these be made in advance and frozen for later use? They look delicious. ♥️
Yes. But the zuccchini will be more on the ripe/soft side after cooked. If you prefer it more on the firm side do not freeze