These stuffed zucchinis taste just like tacos--except, in place of traditional beef or chicken, we're subbing in a yummy vegetarian filling! Tofu is flavored with taco seasoning, garlic and tomato sauce, stuffed into tender zucchini and topped with melty cheese, creamy avocado, fragrant cilantro and red onion. We love this versatile, low-carb dinner because it can be made hundreds of different ways. Source:, October 2019

Julia Levy


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Wrap drained tofu in several layers of paper towels; top with a heavy skillet to squeeze out more liquid. Let sit 10 minutes. Break into chunks.

  • While tofu drains, slice zucchini in half lengthwise and scoop out flesh, leaving a 1/4-inch border around the sides; discard flesh. Place zucchini shells in a single layer in a 13- x 9-inch baking dish. Set aside.

  • Heat oil in a large nonstick skillet over medium-high. Add chopped yellow onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and taco seasoning and cook, stirring constantly, until fragrant, about 30 seconds. Add tofu chunks and stir to break into bite-size pieces and fully coat in spices. Stir in tomato sauce, and bring to simmer. Remove from heat.

  • Sprinkle zucchini halves evenly with salt. Spoon tofu mixture evenly into zucchini halves. Sprinkle with cheese.

  • Bake in preheated oven until zucchini is tender and cheese is melted, about 20 minutes. Top with avocado, radishes, red onion and cilantro. Serve immediately.

Nutrition Facts

324 calories; 18 g total fat; 4 g saturated fat; 703 mg sodium. 23 g carbohydrates; 5 g fiber; 11 g sugar; 19 g protein; 2 mg niacin equivalents; 1 mg vitamin b6;