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To create the perfect mini zucchini taco shells, it's essential to master the baking process. Start by preheating your oven to 375°F (190°C). This temperature ensures that the zucchini cooks evenly while maintaining its shape.

Mini Zucchini Taco Shells

Discover a healthier twist on taco night with mini zucchini taco shells! These delightful, low-carb alternatives are easy to make and bursting with flavor. Zucchini serves as the perfect shell, allowing you to fill them with your choice of proteins and colorful veggies. Enjoy a guilt-free meal packed with nutrients without sacrificing taste. Perfect for gluten-free, vegetarian, and health-conscious eaters, these mini taco shells will satisfy everyone at your table. Get ready to elevate your dinner game!
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Ingredients
  

4 medium-sized zucchinis

1 cup cooked ground turkey (or chicken, beef, or your choice of protein)

1 cup diced tomatoes (fresh or canned)

1/2 cup finely chopped red onion

1/2 cup corn kernels (fresh, frozen, or canned)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded lettuce

1/2 cup salsa (store-bought or homemade)

1/2 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Zucchinis:

      - Wash and dry the zucchinis. Cut each zucchini in half lengthwise.

        - Use a spoon to scoop out some of the flesh to create a hollow shell, ensuring you leave enough zucchini on the sides for stability.

          Season the Zucchini Shells:

            - Place the zucchini halves on a baking sheet lined with parchment paper.

              - Lightly brush the insides with olive oil and sprinkle with salt and pepper.

                Cook the Filling:

                  - In a large skillet over medium heat, add the cooked ground turkey.

                    - Add the diced tomatoes, corn, red onion, chili powder, cumin, garlic powder, salt, and pepper. Stir well and cook for about 5-7 minutes until heated through.

                      Fill the Zucchini Shells:

                        - Remove the skillet from heat and carefully spoon the filling into each zucchini half, pressing lightly to pack the filling neatly.

                          Bake the Zucchini:

                            - Place the filled zucchini shells in the preheated oven and bake for 15-20 minutes until the zucchini is tender but still holds its shape.

                              Add Toppings:

                                - Once baked, remove from the oven and let cool for a few minutes.

                                  - Top each zucchini shell with shredded lettuce, salsa, shredded cheese, and chopped cilantro.

                                    Serve:

                                      - Serve the mini zucchini taco shells warm with lime wedges on the side for an extra zesty kick. Enjoy!

                                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4