Baked Zucchini Tacos

Baked Zucchini Tacos are a delightful vegan twist on traditional tacos, featuring tender zucchini and flavorful spices baked to perfection. These tacos are not only satisfying but also packed with nutrients, making them a healthy and delicious meal option.

Ingredients

• Zucchini - 2 medium
• Olive oil - 1 tablespoon
• Taco seasoning - 1 tablespoon
• Black beans - 1 cup, cooked
• Corn - 1/2 cup, frozen or fresh
• Red bell pepper - 1/2, diced
• Red onion - 1/4, diced
• Garlic - 2 cloves, minced
• Lime juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Corn tortillas - 4
• Fresh cilantro - for garnish
• Avocado - 1, sliced (for serving)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchini in half lengthwise and scoop out the seeds to create a boat-like shape.
3. In a bowl, mix the olive oil, taco seasoning, black beans, corn, diced bell pepper, diced red onion, minced garlic, lime juice, salt, and pepper until well combined.
4. Spoon the mixture into the zucchini halves, packing it tightly.
5. Place the stuffed zucchini on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20 minutes, or until the zucchini is tender.
7. While the zucchini is baking, warm the corn tortillas in a skillet over medium heat for about 1 minute on each side.
8. Once the zucchini is done, remove it from the oven and let it cool slightly.
9. Slice the zucchini tacos into pieces and serve on warm tortillas topped with fresh cilantro and avocado slices.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains vitamins A and C from zucchini and bell peppers.
• High in plant-based protein from black beans.

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