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Taco Zucchini Boats
  • 4 large zucchini
  • 1 can black beans , drained and rinsed
  • 1 cup cooked rice
  • 1 cup salsa
  • 1 red bell pepper , cored and diced
  • ½ cup onion , diced
  • ½ cup frozen corn
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 tbsp chili powder
  • salt to taste
  • 1 cup shredded cheddar cheese
  • Green onions (optional)
  1. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow out the center of each zucchini.
  2. Place the zucchini boats skin side down on a parchment lined cookie sheet and drizzle a little olive oil over top.
  3. Heat a large frying pan over medium heat. Add a tablespoon of olive oil to the pan and cook the onions and peppers for a few minutes until the onions are translucent.
  4. Add the cooked rice, corn and black beans to the mixture. Stir in the salsa and chili powder. Cook for an additional 5 minutes until everything is heated through.
  5. Preheat your oven to 400 F. Spoon your filling into each of the zucchini boats until they are heaping full.
  6. Cover with foil and cook in the oven for 20 minutes until the zucchini is fork tender but not too soft.
  7. Remove the foil and sprinkle with cheese. Return to the oven for an additional 5 minutes or until the cheese is melted.