Mexican Style Stuffed Zucchini Boats

Why You'll Love This Recipe:

- It's a super quick & easy meal that's perfect for any weeknight dinner! - This is the perfect way to use up all of your summer zucchini. - It's packed with nutrients and flavor.

Ingredients You'll Need:

Zucchini Olive Oil Red Onion Tempeh Taco Seasoning Tomato Sauce Salt & Pepper Avocado Tomato Olives Cilantro Vegan Nacho Cheese

Step One

Saute onions until translucent. Add the crumbled tempeh along with taco seasoning, sautéing them all together until the tempeh is browned. Add tomato sauce and water and mix to combine.

Step Two

Cut the zucchini in half and scoop out the fleshy middle. Evenly spread the taco-spiced tempeh into your prepared zucchini packing it down as much as possible and rounding up the top.

Step Three

Bake, covered, to prevent the tempeh from burning, for at least 30 minutes.

Step Four

Let the zucchini cool for 10 minutes before topping with avocado, tomatoes, cilantro, and olives. Serve immediately.

Recipe Tips and Tricks:

- When cutting the zucchini, keep about ¼" of zucchini around all sides to give it the support it needs for the fillings and toppings. - Cover the zucchini when baking. Otherwise, the tempeh may burn before the zucchini has cooked all the way through.

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More Vegan Recipes to Try

Zucchini Noodle Summer Salad

Zucchini Brownies

Zucchini Fritters