Roasted Vegetarian Taco Zucchini Boats
by Amber Gray //
April 6, 2017 
Zucchini boats are a family favorite in our house. This recipe is packed with protein and baked to perfection. For added flavor, top with fresh cilantro and plain Greek yogurt.
Roasted Vegetarian Taco Zucchini Boats
Zucchini boats are a family favorite in our house. This recipe is packed with protein and baked to perfection. For added flavor, top with fresh cilantro and plain Greek yogurt.
Yield:
6
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- 6 medium zucchini, cut in half lengthwise
- 1 tablespoon olive oil
- 2 cups cooked quinoa
- 1 red bell pepper, seeded, diced
- 1 cup low-sodium black beans, drained, rinsed
- 1 cup corn
- 1 cup quartered grape tomatoes
- 1/2 small onion, finely chopped
- 2 tablespoons low-sodium taco seasoning
- 1 teaspoon garlic powder
- 1 cup Mexican cheese
- 1/2 cup salsa
Instructions
- Preheat oven to 400°F.
- Hollow out center of zucchini halves with spoon or melon baller, leaving ¼-inch thick outer shell. Brush with 1 Tbsp. oil and place on large baking sheet coated with nonstick cooking spray.
- Mix cooked quinoa, pepper, beans, corn, tomatoes, onion, taco seasoning and garlic powder in large bowl.
- Scoop mixture in zucchini halves. Top with salsa and cheese.
- Bake 30 minutes, or until zucchini is tender and cheese is melted.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 428Total Fat: 12gCholesterol: 18mgSodium: 296mgCarbohydrates: 61gFiber: 10gSugar: 10gProtein: 12g
