Quorn Stuffed Zucchini Tacos

Name: Quorn Stuffed Zucchini Tacos
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 10.58oz Bag Quorn Meatless Grounds; 2 tbsp vegetable oil; ½ yellow onion, finely diced; ½ green pepper, finely diced; 1 clove garlic, crushed; 1 red chili pepper, deseeded and diced (optional); 1/2 tsp ground cumin; ¼ tsp chili 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 chili, 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 chili, finely chopped; Small bunch of fresh cilantro, finely chopped; Juice of ½ lime; Pinch of salt and black pepper

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Four zucchini hollowed and filled with Quorn Grounds, cheese, and pico de gallo salsa on a blue plate.

These stuffed zucchini tacos are a low-carb alternative to traditional tacos. Quorn Grounds add hearty meatless protein and fresh lime & cilantro bring delicious Mexican flavors.

Quick and Easy Vegetarian Recipes and Vegan Meal Ideas Healthy Vegan And Vegetarian Recipes Grounds

Serves 4

20 mins

Easy

323 cals
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Grounds

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Soy-free

High in Protein

High in Fiber

Low in Saturated Fat

No Artificial Ingredients

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Ingredients

10.58oz Bag Quorn Meatless Grounds
2 tbsp vegetable oil
½ yellow onion, finely diced
½ green pepper, finely diced
1 clove garlic, crushed
1 red chili pepper, deseeded and diced (optional)
1/2 tsp ground cumin
¼ tsp chili 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 chili, 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 chili, finely chopped
Small bunch of fresh cilantro, finely chopped
Juice of ½ lime
Pinch of salt and black pepper

Method

Preheat the oven to 350F.
Prepare the salsa and guacamole by combining the ingredients in a small bowl, cover and refrigerate until needed.
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.
When cool enough, scoop seeds out of zucchini centers.
Fry the onions and peppers in the olive oil until softened. Add the garlic, chili, cumin and chili flakes and cook for a further 2 minutes. Stir in the Quorn Meatless Grounds and stock, and cook over a medium heat for 4-5 minutes. Stir in half of the grated cheese.
Fill the zucchini with the Quorn Meatless Grounds, top with the remaining cheese and bake for 15 minutes until the cheese is golden brown.
Enjoy with the guacamole and salsa.