Taco Stuffed Zucchini
Taco Stuffed Zucchini requires about 45 minutes from start to finish. One serving contains 280 calories, 19g of protein, and 17g of fat. For $2.33 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Several people made this recipe, and 9640 would say it hit the spot. It works well as a Mexican main course. Head to the store and pick up tomato, smoked paprika, garlic, and a few other things to make it today. It is brought to you by Oh My Veggies. It is a good option if you're following a gluten free diet. With a spoonacular score of 97%, this dish is great. Taco Stuffed Zucchini Boats, Taco Stuffed Zucchini Boats, and Taco Stuffed Zucchini Boats are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 tsp. cayenne (or less if you prefer your filling milder)
1 tbsp. chili powder
Cilantro, lime wedges, sour cream, crumbled tortilla chips, hot sauce, and other taco fixins for serving
1 ear corn, kernels removed (or 1/2 cup frozen corn)
2 cloves garlic, minced
2 tsp. ground cumin
2 jalapeño peppers, seeded and diced
1 tbsp. olive oil
1 tbsp. onion powder
1 tsp. dried oregano
Salt and pepper to taste
3/4 c. Monterrey Jack or Mexican blend cheese, divided
1 tsp. smoked paprika
1 (8-ounce) package tempeh, crumbled
1 large tomato, diced
1/4 c. vegetable broth
2 large zucchini
Equipment:
oven
frying pan
baking pan
Cooking instruction summary:
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 1/2 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.
Step by step:
1. 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.)
2. Heat oil in a large skillet over medium-high heat.
3. 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.
4. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 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.
5. Transfer zucchini to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned.
6. Serve with cilantro, lime wedges, and other taco-y things.
Nutrition Information:
covered percent of daily need
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