Mex-Uccini: Healthier Tacos

Today we're going south of the border and vegetating our plates Mexican style. 

Using a hollowed our zucchini (courgette for the English folk, calabacín for the Spanish-speaking vegetators) instead of a traditional wrap or taco lightens the carbohydrate load and adds a great splash of colour to your dinner fiesta. 

No more broken-taco-shell tears. 

What You'll Need:

Per Person

1 zucchini

1/2 onion

Handful each of red, yellow and green peppers

1-2 cloves garlic 

1/3 jar pasta sauce/passata

1/3 can kidney beans, drained

100g low fat cheese eg quark/cottage cheese

Fajita spice - to taste

The How-To:

- Pre-heat oven to 180c

- Gently cook onions in a frying pan over a low heat until see through

- Add finely diced garlic and peppers (cut into strips) and fajita spice

- After a few minutes, add kidney beans and passata, and keep on the heat until warmed through

- While the above is getting saucy in the pan, slice the zucchini in half lengthways, and use a teaspoon to scoop out the squishy insides. Add these to the frying pan. 

- Pop the zucchini halves (henceforth known as your 'taco shells') in the oven for 5 minutes to warm through

- Remove from oven, and spread a layer of the cheese at the bottom of the 'taco shell'

- Add a layer of frying pan mix and serve immediately. 

For best effects, consume whilst wearing a sombrero and if at all possible, a novelty moustache. 

Buen Provecho!