Zucchini Tacos

Ingredients

1. 2 large zucchini
2. 1 tbsp. olive oil
3. 2 cloves garlic, minced
4. 1 tbsp. chili powder
5. 1 tbsp. onion powder
6. 2 tsp. ground cumin
7. 1 tsp. dried oregano
8. 1 tsp. smoked paprika
9. 1/2 tsp. cayenne
10. 1 (8-ounce) package tofu, crumbled
11. 1 ear corn, kernels removed (or 1/2 cup frozen corn)
12. 2 jalapeño peppers, seeded and diced
13. 1 large tomato, diced
14. 1/4 c. vegetable broth
15. 3/4 c. Monterrey Jack or Mexican blend cheese, divided
16. Salt and pepper to taste
17. Cilantro, lime wedges, sour cream, crumbled tortilla chips, hot sauce

Instructions

1. Preheat oven to 400ºF.
2. Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides.
3. Heat oil in a large skillet over medium-high heat. Add garlic and spices. Cook until fragrant, about 1 minute, stirring often. Stir in the tofu, 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. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
4. Fill each zucchini half with the tofu 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 condiments. 

[Image Courtesy: ohmyveggies.com]