Taco Stuffed Zucchini
Ingredients
The zucchini and filling
-
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 pepper
-
1
8-ounce package
tempeh, crumbled
-
1
ear
corn, kernels removed (or ½ cup frozen corn)
-
2
jalapeño peppers
seeded and diced
-
1
large
tomato, diced
-
¼
cup
vegetable broth
-
¾
cup
Monterey Jack or Mexican blend cheese, divided
-
to taste
salt and pepper
For serving
-
to taste
cilantro
-
to taste
lime wedges
-
to taste
sour cream
-
to taste
crumbled tortilla chips
-
to taste
hot sauce
Instructions
- Preheat the oven to 400ºF.
- Slice each zucchini in half lengthwise and scoop out the insides.
- Heat olive oil in a skillet over medium-high heat and add garlic and spices, cooking until fragrant.
- Stir in tempeh, corn, and jalapeños, cooking until they begin to brown.
- Add tomatoes and broth, cooking until the liquid absorbs.
- Stir in ½ cup of cheese and season with salt and pepper.
- Fill each zucchini half with the tempeh mixture and top with remaining cheese.
- Transfer to a baking dish and bake for 15-20 minutes until tops are browned.
- Serve with cilantro, lime wedges, and other taco toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
286
Total fat
19g
Total carbohydrates
18g
Total protein
15g
Sodium
379mg
Cholesterol
39mg
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