Oh My Veggies · by Nicole★ 5.0 (1)
Taco Stuffed Zucchini
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 36%
CARBS 14G21% OF CAL
5G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 18G58% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini halves filled with seasoned tempeh, corn, and cheese, then baked until tender. Vegetarian tacos in a veggie shell, customizable with your favorite taco toppings.
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View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 1/2 tsp. cayenne (or less if you prefer your filling milder)
- 1 8-ounce package tempeh, crumbled
- 1 ear corn (kernels removed (or 1/2 cup frozen corn))
- 2 jalapeño peppers (seeded and diced)
- 1 large tomato (diced)
- 1/4 c. vegetable broth
- 3/4 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)
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 36%
CARBS 14G21% OF CAL
5G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 18G58% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 442mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 507mg
- Calcium
- 248mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.