Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Vegetarian Taco-Stuffed Zucchini Be the first to rate & review! 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. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on May 22, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 20 mins Total Time: 40 mins Servings: 4 Yield: 8 stuffed zucchini halves Nutrition Profile: Vegetarian Jump to Nutrition Facts Ingredients 1 (14 ounce) package extra-firm tofu, drained 4 medium zucchini (about 1 1/2 pound) 1 tablespoon olive oil 1 cup chopped yellow onion (1 medium) 1 tablespoon minced garlic (about 3 cloves) 1 (1 ounce) package 30%-less-sodium taco seasoning (such as McCormick) ¾ cup no-salt-added tomato sauce ½ teaspoon kosher salt 2 ounces shredded Mexican cheese blend (about 1/2 cup) ½ medium ripe avocado, chopped 2 ounces radishes, thinly sliced ½ cup chopped red onion (from 1 small) Fresh cilantro leaves Directions 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. Rate it Print Nutrition Facts (per serving) 324 Calories 18g Fat 23g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 324 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 5g 18% Total Sugars 11g Protein 19g 38% Total Fat 18g 23% Saturated Fat 4g 20% Sodium 703mg 31% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved