Quorn Stuffed Zucchini Tacos
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.
Serves 4
20 mins
Easy
323 cals
(Per serving)
Made with Quorn Meatless Grounds
Soy-free
Excellent source of protein
Non-gmo
Ingredients
- 1 package of 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.
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