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 while watching football games or dinner!
1/2of a 16 ounce package of extra firm tofudrained and pressed
1cupof corn kernelscanned, frozen or fresh
3tablespoonsof taco seasoning
Saltto taste
Salsafor garnish
Cilantrofor garnish (optional)
Instructions
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.
Notes
Create score lines. Before scooping the meat, it is a good idea to score them first. It gives a beautiful path that makes scooping out simpler.
Don’t scoop too much. I like to leave a little meat on the zucchini to prevent it from becoming too thin and unable to hold the filling.
Use a melon baller or measuring spoon. To scoop out the inside of the zucchini, use a tiny measuring spoon or melon baller. Initially, the first couple of scoops will require some force, so be cautious not to press too hard or the zucchini will crack. Eventually, you will be able to scoop straight along your score lines and make it easy to create that hollow.
Lay them flat. To make the zucchini flat, cut a tiny slice from the bottom. It doesn’t have to be perfect as long as the filling can be placed comfortably.