Sometimes when I post a recipe during the summer months that requires baking in an oven, I get all sorts of, "I'll make this when summer is over and I can use the oven again" comments. This was the first time I realized that there are a lot of people who object to using their oven when it's hot outside. So if you are one of those people, well, you might be able to grill these. (I'll leave it to you to figure out how.)
For me, I can't imagine not using my oven for any length of time. Even when we lived in a closet-sized apartment with no a/c and an ancient oven that got almost as hot on the outside as it did on the inside, I used my oven during the summer. No amount of discomfort is going to keep me from baking things! And some of my favorite summer foods are made in the oven--slow-roasted tomatoes, stuffed zucchini, and fruit leather made with fresh fruit.
I've posted a stuffed zucchini recipe here before, but the stuffing in that recipe is made of onions, zucchini, artichokes, and sun-dried tomatoes. This Taco Stuffed Zucchini is closer to the kind of stuffed zucchini I grew up on as a kid. My mom would make it with ground beef and lots and lots of cheese. We used to harvest insane amounts of zucchini from our little backyard garden, so stuffed zucchini and zucchini bread were both summertime staples at our house.
Well, obviously, my stuffed zucchini doesn't have ground beef in it--I used tempeh instead. If you haven't used tempeh before, this is a good recipe to start with! You might want to take a look at my post on how to use tempeh. The great thing about tempeh is that it crumbles up to make a perfect substitute for ground beef and it takes on the flavor of whatever you add to it. My mom's recipe didn't add much of anything to the meat, but since I'm not crazy about the flavor of tempeh on its own, I added taco seasonings, with a healthy dose of cayenne to make my stuffed zucchini spicy. I used cheese both in and on the filling, and I threw in some corn because it's summer and I kind of have to throw corn in everything. (What can I say? I love corn.)
Taco Stuffed Zucchini? Totally worth turning your oven on for this summer.
This post originally published June 24, 2013
Recipe
Ingredients
- 2 large zucchini
- 1 tbsp. olive oil
- 2 cloves garlic minced
- 1 tbsp. chili powder
- 1 tbsp. onion powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- ½ tsp. cayenne or less if you prefer your filling milder
- 1 8-ounce package tempeh, crumbled
- 1 ear corn kernels removed (or ½ cup frozen corn)
- 2 jalapeño peppers seeded and diced
- 1 large tomato diced
- ¼ c. vegetable broth
- ¾ c. Monterey Jack or Mexican blend cheese divided
- Salt and pepper to taste
- Cilantro lime wedges, sour cream, crumbled tortilla chips, hot sauce, and other taco fixins for serving
Instructions
- Preheat oven to 400ºF.
- Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides or use them for something else. (I'm not sure what you can use zucchini insides for, but you're clever and I'm sure you'll figure something out. I compost mine.)
- Heat oil in a large skillet over medium-high heat. Add garlic and spices (chili powder through cayenne). Cook until fragrant, about 1 minute, stirring often. Stir in the tempeh, corn, and jalapeños and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in ½ cup of cheese and season to taste with salt and pepper.
- Fill each zucchini half with the tempeh mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned. Serve with cilantro, lime wedges, and other taco-y things.
Christy@SweetandSavoring says
Haha, that's so funny b/c my sister complained that it was too hot yesterday to use the stove or the oven and ended up cooking pasta on her grill outside! Meanwhile, I was cooking up quinoa and black beans and sweating in my kitchen 🙂
I like the idea of using tempeh in the stuffed zucchini- plus of course they're so cute!
Kiersten says
Pasta on the grill?! Okay, that's a new one for me. 🙂
Christy@SweetandSavoring says
Oh, me too. I'll have to get the details on the grill thing and let you know!
Kathryn says
I can't imagine not using my oven either (although whether that's because I live in England and we still need our central heating on at the moment is up for debate) so these sound like a perfect dinner for us!
Martina says
I neraly really understood not using your oven until I moved to South Carolina and now I can really appreciate why some days you just can't bear to turn it on!
I've only used tempeh once before, I think it was in a stir-fry and I didn't really like the texture but I haven't tried crumbling it before. Thanks for the idea - these look delicious!
Martina
Kiersten says
Yeah, we moved from Wisconsin to North Carolina two years ago--if we didn't have a/c, I would probably rethink my summer cooking policy now that we're in a warmer climate. 🙂
Caitlin says
i love this version of a stuffed zucchini. kind like a zucchini taco! i try to avoid using the oven in the summer, at least a few days a week. i just hate turning it on when it's 90 degrees out, even though we have ac.
Kiersten says
It's so funny that this is something that never occurred to me, even when we didn't have a/c. 🙂
Julia says
These definitely look too good to wait until winter to make! Although it gets really hot where I live, I can't keep my oven off either...there's too many wonderful things to bake up in it! These stuffed zucchini look awesome!
Kiersten says
I know, right? I would feel like I was missing out on so many delicious things if I didn't use the oven all summer long.
Hannah @ CleanEatingVeggieGirl says
Oh my gosh, I CANNOT wait to make these!! I love Mexican-inspired dishes, and have been wanting to try stuffed zucchini for months now. Yay :).
Kiersten says
Oh, you have to try it! You can put just about ANYTHING in a zucchini because it has such a neutral flavor. 🙂
Laura (Tutti Dolci) says
I love stuffed zucchini, such a fun idea!
JulieD says
Gorgeous and pretty much genius!!
Kalyn says
This sounds like a great recipe!
Pamela says
I can't wait to try this. I'm not a great fan of tempeh, but I often make lentil tacos and this is a great option to add even more veggies and have a change from taco shells. Thanks!
Kiersten says
You could definitely use lentils in the filling instead of tempeh!
Angie@Angie's Recipes says
These stuffed zucchini halves are great for any time of year!
Purabi Naha | Cosmopolitan Currymania says
These taco-stuffed zucchinis are looking so droolicious! I have never tried this before and I am so excited to do this very soon! Looks great, Kiersten!
cassie says
What a fabulous recipe. I love these flavors and stuffing them into a zucchini boat is genius!
dixya| food, pleasure, and health says
oh my my! I cannot wait to make these already. Its been so hot recently yet I made a huge pot of stew yesterday in the slow cooker though.
Kiersten says
I just made soup yesterday. 🙂 As long as I'm eating it inside, I don't care!
Georgia @ The Comfort of Cooking says
Goodness gracious does this look mouthwatering! I've made stuffed zucchini before but they've never looked THIS good! Great recipe, Kiersten.
Natalie @ Once Upon a Cutting Board says
I'm so lucky to have a/c so I've never had to think about the whole turning the oven on in the summer thing (although I probably should think about it when posting recipes that require the oven all summer!). I love stuffed zucchini in the summer - I usually make it pizza-flavoured but taco sounds even better!
Kiersten says
We have a/c too and our oven is in the far corner of the kitchen, so I think that helps too. But even when we didn't have a/c, I don't think it ever occurred to me not to use the oven during the summer!
Michelle says
I've never cooked with tempeh before, but this looks like a great recipe to try it. Looks delicious!
Alexis @ Hummusapien says
This looks TOO good. I love smooshing mexican goodies into zucchini. They're the perfect stuffers! Oh and the hot sauce on the side is totally a neccesity!
Kiersten says
I'm totally addicted to Cholula. 🙂
Miss @ Miss in the Kitchen says
This looks like a fantastic summer meal and I love the idea of grilling it!
Shirley says
That's my mom! She absolutely forbids me from turning on her oven during the summer, and voices her disapproval anytime I use mine starting in mid-spring. I can't imagine not having fruity cobblers and pies with in-season fruit in the summer, and like you I still use it to cook a lot. These zucchini look so good!! I think I've finally tostada-ed myself out with your other recipe, so these might be next.
Kiersten says
Yes! How can you make peach cobblers and cherry pies without an oven?! You can't! And that is why you must use ovens during summer.
Stephanie @ henry happened says
I know, I don't get the whole anti oven thing either. I'm totally down with baking - especially cute little boat things like these - b/c I never know what the heck to do with zucchini!
Kiersten says
Have you ever made zucchini chips? I bet your kids would love them!
Goreti Tada says
I can't wait to try this recipe. I love stuffed zucchini and I have no problem using my oven during the summer. Thank you for posting this recipe.
Kiersten says
I hope you like it if you make it! 😀
Daria says
Oh! They do look delicious! I will wait til I have my own zucchini t try this recipe:) Hopfully I won't have to wait long:)
Kiersten says
Good luck with the zucchini! 🙂 I'm hoping I get some from the garden this summer too.
angela @ another bite please says
my sister in law just text me a photo of these that she made...and i have no problems using my oven...i just have problems getting myself inside to cook...when it is so nice out I want to enjoy the nice WI weather as much as I can...so regardless of oven usage I will be making these once zucchini's are in season and I can buy them by the truckload 🙂
Kiersten says
Oh yes, I used to live in Wisconsin--you have to enjoy that short window of nice weather! 🙂
Christine @ Gotta Eat Green says
I'm a sucker for any zucchini recipe. Seriously, I make at least three meals a week with the stuff! I don't love using the oven in the summer (our apartment is SO HOT).. I may attempt to try them out on the bbq!
Kiersten says
Yeah, I love zucchini too. 🙂 It's so underrated! But it's awesome because it's so versatile--it works in just about any kind of recipe. Even desserts!