5.0 from 3 votes
Taco Stuffed Zucchini
Vegetarian tacos in stuffed zucchini form! Top them with cilantro, sour cream, and whatever else you like on your tacos.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 286 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 2 large zucchini
- 1 tbsp. olive oil
- 2 cloves garlic minced
- 1 tbsp. chili powder
- 1 tbsp. onion powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- ½ tsp. cayenne or less if you prefer your filling milder
- 1 8-ounce package tempeh, crumbled
- 1 ear corn kernels removed (or ½ cup frozen corn)
- 2 Jalapeno peppers seeded and diced
- 1 large tomato diced
- ¼ c. vegetable broth
- ¾ c. Monterey Jack or Mexican blend cheese divided
- salt and pepper to taste
- cilantro lime wedges, sour cream, crumbled tortilla chips, hot sauce, and other taco fixins for serving
Instructions
- Preheat oven to 400ºF.
- Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides or use them for something else. (I'm not sure what you can use zucchini insides for, but you're clever and I'm sure you'll figure something out. I compost mine.)
- Heat oil in a large skillet over medium-high heat. Add garlic and spices (chili powder through cayenne). Cook until fragrant, about 1 minute, stirring often. Stir in the tempeh, corn, and jalapeños and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in ½ cup of cheese and season to taste with salt and pepper.
- Fill each zucchini half with the tempeh mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned. Serve with cilantro, lime wedges, and other taco-y things.
Cup of Yum
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
379mg
(16%)
Potassium
658mg
(19%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2954IU
(59%)
Vitamin C
34mg
(38%)
Calcium
427mg
(43%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 379mg | 16% |
| Potassium | 658mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2954IU | 59% |
| Vitamin C | 34mg | 38% |
| Calcium | 427mg | 43% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.