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Zesty Zucchini Taco Boats

Bite into these scrumptious taco boats loaded with zucchini, flavorful rice, black beans, and vegetables topped with melty cheese for a delightful meatless meal that everyone will enjoy.
1
40 min
TOTAL TIME
750
CALORIES
$1.49
PER SERVING
Zesty Zucchini Taco Boats
Ingredients
18 INGREDIENTS
6 SERVINGS
Jalapeno
1/2 whole jalapeno
seeded and minced
Jalapeno
1/2 whole jalapeno
minced
Olive Oil
1 tbsp olive oil
Canned Black Beans
15 oz canned black beans
drained and rinsed
Taco Seasoning
1 tbsp taco seasoning
Onion
1/2 whole onion
chopped
Zucchini
3 large zucchini
Cooked Brown Rice
1 cup cooked brown rice
Canned Black Beans
15 oz canned black beans
drained
Corn Kernels
1/2 cup corn kernels
Bell Pepper
1 whole bell pepper
diced
Salsa
1 cup salsa
Garlic
2 cloves garlic
minced
Onion
1/2 whole onion
finely chopped
Shredded Cheese
1 cup shredded cheese
Taco Seasoning
1 tbsp taco seasoning
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Salt
1/2 tsp salt
Directions
17 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 400 degrees F. Grease a 9x13-inch casserole dish and set aside.
2
Slice each zucchini in half lengthwise.
2
Slice each zucchini in half lengthwise. Using a spoon or melon baller, hollow out the center of each zucchini. Place them skin side down in the casserole dish.
3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions, diced bell pepper, minced garlic, and minced jalapeno, and cook for 1-2 minutes or until soft.
3
Using a spoon or melon baller, hollow out the center of each zucchini.
4
Add the cooked brown rice, drained black beans, corn kernels, salsa, and store-bought taco seasoning, and cook for an additional 2-3 minutes
4
Place the zucchini halves skin side down in the prepared casserole dish.
5
Heat olive oil in a large skillet over medium heat.
5
Turn off heat and mix in the chopped cilantro.
6
Add onions, bell pepper, garlic, and jalapeno to the skillet, and cook for 1-2 minutes or until softened.
6
Spoon the filling inside of each zucchini boat until they are all full. Sprinkle with shredded cheese.
7
Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the cheese is melted and bubbly.
7
Stir in cooked brown rice, drained black beans, corn kernels, salsa, taco seasoning, and salt. Cook for an additional 2-3 minutes.
8
Turn off heat and mix in chopped cilantro.
9
Spoon the filling into each zucchini half until they are all full.
10
Sprinkle the top of each zucchini boat with shredded cheese.
11
Bake in the oven for 25-30 minutes until cheese is melted and zucchini is tender.
Health Info
Macros
128g
CARBS
9g
FAT
40g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
Do I need to peel the zucchini for zucchini boats?
How do I keep my zucchini boats from getting soggy?
What can I use as filling for my Zucchini Boats?
Do I pre-cook the filling for my Zucchini Boats?
How do I ensure my zucchini boats are flavorful?
Can I make vegan zucchini boats?
My zucchini boats are always undercooked. What am I doing wrong?
What size of zucchini should I use for zucchini boats?
How to make the stuffing moist, yet firm?
Can Zucchini Boats be made ahead and reheated?