Tex-Mex  Zucchini Boats

These Tex-Mex Zucchini Boats are a tasty snack that is light and low in carbohydrates. A healthy treat that the whole family will enjoy.


– 2 Medium-sized zucchini halved lengthwise – 1 tbsp of oil – 1/2 of a yellow or red onion diced – 3 garlic cloves minced – 1/2 of a 16 oz package of extra firm tofu drained and pressed – 1 C of corn kernels canned, frozen or fresh – 3 tbsp of taco seasoning – Salt to taste – Salsa for garnish – Cilantro for garnish (optional)

Scoop out the middle innards of the zucchini, dice them up, and set them aside.

In a large pan over medium-high heat, heat the oil. Add the onion and garlic and saute for about 1 minute.  Add the diced zucchini and let it cook for another minute.

Using your fingers, crumble the tofu into the pan. Add the corn, taco seasoning, and salt; cook for 3 to 4 minutes until the vegetables are tender.

Preheat the oven to 425 degrees F.  Place the zucchini halves in a 9x13 inch pan. Fill the hollowed zucchini halves with tofu mixture, cover with tin foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes. Serve warm with salsa and cilantro (if using) on top.