Zucchini stuffed tacos

Preparation time: 20 minutes

Cooking time: 30 minutes

5 servings




Tuffed tacos

• 1/2 yellow onion, finely chopped

• 2 garlic cloves, finely chopped

• 1/2 pepper (color of choice) finely chopped

• 1/2 cup frozen corn, thawed

• half of the flesh from the inside of the zucchini

• 400 g VEGEAT Ground


• 1/3 cup sweet salsa

• 1 C. chili powder

• 1 C. dried oregano

• 1 C. ground cumin

• 1 C. onion powder

• 1 C. garlic powder

• a pinch of cayenne pepper (optional)

• a pinch of salt and pepper

• 5 zucchini, cut in half lengthwise and emptied

• grated cheese, to garnish (qty to taste)

• 1 avocado cut into cubes

• 1 diced tomato



Start by preheating your oven to 375 F (190 C) and cover a baking sheet with parchment paper. Cut your zucchini in half lengthwise and remove the inside with a melon spoon (keep the zucchini flesh).


Place your zucchini on the prepared baking sheet upside down (facing the sheet) and bake for 15 minutes. Meanwhile, prepare the stuffing for the tacos.


Finely chop all your vegetables (using a robot to save time!). Preheat a large deep skillet over medium-high heat, adding 2 tbsp.vegetable oil then sauté your chopped onion, garlic, pepper and half of the zucchini flesh for 2 minutes. Add VEGEAT ground and continue cooking over medium heat for 10 minutes, continuing to break in small pieces with a wooden spoon. When it is well cooked add the thawed corn, the sweet salsa and all the spices then salt and pepper to taste. Mix one last time and remove the pan from the heat.

Stuff each half of zucchini and cover with grated cheese. Bake again in preheated oven at 375 F (190 C) for 10 minutes. When they are out of the oven, let them cool for a few minutes then sprinkle with cubes of avocado and tomato and serve immediately.