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Recipes for Everyone

Zucchini Tacos with Quorn Meatless Grounds

Serves 4
cooking time
20 mins
323 cals * Per Serving
7g sat fat * Per Serving


  • 1 package of Quorn Grounds
  • 2 tbsp vegetable oil
  • ½ yellow onion, finely diced
  • ½ green pepper, finely diced
  • 1 clove garlic, crushed
  • 1 red chilli pepper, deseeded and diced (optional)
  • 1/2 tsp ground cumin
  • ¼ tsp chilli flakes
  • 2/3 cups vegetable stock
  • 1 cup grated cheddar cheese
  • 4 large zucchini
  • 2 medium tomatoes, finely diced
  • ½ white onion, finely diced
  • ½ red chilli, finely diced
  • Small bunch of fresh cilantro, finely chopped
  • Juice of ½ lime
  • Salt to taste
  • 1 ripe avocado, remove the flesh and mash with a fork
  • 1/4 white onion, finely chopped
  • ½ red chilli, finely chopped
  • Small bunch of fresh cilantro, finely chopped
  • Juice of ½ lime
  • Pinch of salt and black pepper


  1. Preheat the oven to 350F.
  2. Prepare the salsa and guacamole by combining the ingredients in a small bowl, cover and refrigerate until needed.
  3. Cut the top and base from each zucchini to make a flat surface then cut each into 2. Bring a pan of water to the boil, reduce the heat then place the zucchini in and cook for 3-4 minutes. Remove from the heat, drain and place on a lightly greased baking tray.
  4. When cool enough, scoop seeds out of zucchini centers.
  5. Fry the onions and peppers in the olive oil until softened. Add the garlic, chilli, cumin and chilli flakes and cook for a further 2 minutes. Stir in the Quorn Grounds and stock, and cook over a medium heat for 4-5 minutes. Stir in half of the grated cheese.
  6. Fill the zucchini with the Quorn Grounds, top with the remaining cheese and bake for 15 minutes until the cheese is golden brown.
  7. Enjoy with the guacamole and salsa.
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