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:

Quickview
293k Calories
19g Protein
17g Total Fat
21g Carbs
42% Health Score
Limit These
Calories
293k
15%

Fat
17g
26%

  Saturated Fat
5g
35%

Carbohydrates
21g
7%

  Sugar
7g
9%

Cholesterol
19mg
7%

Sodium
459mg
20%

Get Enough Of These
Protein
19g
39%

Manganese
1mg
63%

Vitamin C
46mg
56%

Vitamin A
1945IU
39%

Phosphorus
358mg
36%

Vitamin B6
0.58mg
29%

Vitamin B2
0.48mg
28%

Potassium
958mg
27%

Calcium
263mg
26%

Magnesium
105mg
26%

Copper
0.5mg
25%

Iron
3mg
21%

Folate
76µg
19%

Vitamin K
19µg
18%

Fiber
4g
17%

Vitamin B3
3mg
17%

Vitamin E
2mg
15%

Zinc
2mg
15%

Vitamin B1
0.2mg
13%

Vitamin B5
0.82mg
8%

Selenium
4µg
7%

Vitamin B12
0.3µg
5%

covered percent of daily need
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Related Videos:

ZUCCHINI TACO BOATS | stuffed zucchini boats

 

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