Go Back
In the realm of modern culinary creations, few recipes manage to combine health and indulgence quite like Cheesy Taco-Stuffed Zucchini Rounds. This dish not only satisfies cravings for traditional taco flavors but also provides a creative and nutritious twist that allows for guilt-free enjoyment. The irresistible combination of tender zucchini, savory filling, and gooey cheese makes this recipe a standout option for anyone looking to elevate their weeknight dinners or impress guests at gatherings.

Cheesy Taco-Stuffed Zucchini Rounds

Discover the deliciously healthy twist on taco night with Cheesy Taco-Stuffed Zucchini Rounds. This recipe features tender zucchini filled with savory meats or plant-based proteins, taco seasoning, and gooey cheese for a mouthwatering meal that caters to all diets. Perfect for weeknight dinners or impressing guests, these stuffed zucchini rounds are flavorful, nutritious, and easy to customize. Elevate your culinary experience and enjoy a guilt-free indulgence everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 large zucchini

1 cup cooked ground beef or turkey (or substitute with black beans for a vegetarian option)

1 cup taco seasoning (store-bought or homemade)

1 cup shredded cheddar cheese

½ cup diced tomatoes (fresh or canned)

¼ cup diced red onion

¼ cup sliced black olives (optional)

2 tablespoons fresh cilantro, chopped (for garnish)

1 tablespoon olive oil

Salt and pepper, to taste

Sour cream or guacamole (for serving)

Instructions
 

Prepare the Zucchini: Start by preheating your oven to 400°F (200°C). Rinse the zucchini under cold water and then slice them into ½-inch thick rounds. Carefully use a spoon to scoop out a shallow well from the center of each round, creating space for the filling. Drizzle a small amount of olive oil over the prepared rounds and then season with salt and pepper.

    Cook the Filling: In a large skillet set over medium heat, add the cooked ground meat or black beans. Sprinkle in the taco seasoning, and if the mixture seems too thick, add a splash of water to help combine. Stir well and allow it to heat for about 2-3 minutes. Once heated through, add the diced tomatoes, red onion, and optional black olives. Mix everything together until well combined, then remove the skillet from heat.

      Stuff the Zucchini Rounds: Line a baking sheet with parchment paper for easy cleanup. Arrange the prepared zucchini rounds on the sheet. Generously spoon the taco filling into each zucchini well, ensuring you pack the filling well but avoid overflowing.

        Top with Cheese: Once each zucchini round is filled, generously sprinkle shredded cheddar cheese over the top of each stuffed zucchini, allowing the cheese to create a gooey topping.

          Bake: Carefully transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Keep an eye on them to avoid overcooking.

            Garnish and Serve: Once done, take the baking sheet out of the oven and let the zucchini rounds cool for a couple of minutes. Finish by sprinkling chopped cilantro over the top for a fresh touch. Serve warm alongside dollops of sour cream or guacamole for dipping.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6 servings

                - Presentation Tips: Serve these delightful zucchini rounds on a colorful platter, arranging them neatly for a visually appealing arrangement. Consider placing lime wedges alongside the sour cream or guacamole for a zesty kick!