Taco Stuffed Zucchini Cups

melted cheese added over Taco Stuffed Zucchini Cups.

Print Recipe

5 from 2 votes

Zucchini cups stuffed with taco-seasoned turkey and topped with cheese and pico de Gallo.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Author: Rena

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

Substitutions:

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.

Storage:

Store any leftovers in an air-tight container and store them in the fridge. It should last for 3-4 days and can easily be warmed up when ready to eat.

Nutrition