Taco Stuffed Zucchini Cups Recipe – Easy and fun to make low carb recipe that the whole family can enjoy. These stuffed zucchinis are gluten-free and full of flavor. Enjoy taco night with a healthy twist.
Easy Taco Stuffed Zucchini Cups 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.
How to prep the Zucchini
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.
How long does zucchini last in the fridge
Most wonder if zucchini needs to be refrigerated and how long would it last in the fridge. 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. It is best to store in a cooler temperate to preserve its freshness and shelf life.
There are so many health benefits of zucchini and there are some that are evidence-based benefits. To name a few, it is packed with nutrients like Vitamin A which helps support your vision and immune system. Zucchinis are rich in antioxidants which help protects against certain types of cancer. Among other benefits, they promote healthy digestion and may help reduce blood sugar levels.
Making this easy stuffed Zucchini recipe?
I would love some feedback from you if you make this taco stuffed zucchini. If you happen to take a snapshot of this please tag me on social media so I can see your remake. Did you make any edits to this recipe? Please leave me some feedback in the comments below.
Love zucchini and looking for more zucchini recipes? I have a few I believe you should try soon:
- 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
- 2 Large Zucchini
- 1 Tbsp Olive Oil
- 1 Small Onion finely chopped
- 2 Garlic Cloves minced
- 1 lb Ground Lean Turkey
- 1 Tbsp Taco Seasoning
- ½ Cup Black Beans rinsed
- ½ Cup Canned Corn or fresh
- ¾ Cup Tomato Sauce
- 1 Tbsp Hot Sauce
- ½ Cup Shredded Cheese
- Cooking Oil Spray
- OPTIONAL: Pico de gallo
- 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!
- 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.