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.
Do you love tacos? What about zucchini? If you love both of them, then you will want to try out our Roasted Vegetarian Taco Zucchini Boats. They are just perfect for a great meal and many people love them. Since they are not too hard to make, you will spend less time in the kitchen, and more time getting to eating them! We’re confident these Roasted Vegetarian Taco Zucchini Boats are something that will become a favorite of yours.
What You Need to Make Roasted Vegetarian Taco Zucchini Boats
When you are in the mood to indulge in tacos, but don’t want the heavy calories of meat, you have to try these yummy boats filled with flavor. The ingredients that you will need to make them for your friends and family are zucchinis, olive oil, cooked quinoa, red bell peppers, cooked low-sodium black beans, corn, grape tomatoes, onion, taco seasoning, garlic powder, shredded cheese (we used a Mexican blend), and salsa. We also used homemade taco seasoning that features a delicious blend of chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, salt, pepper, and cayenne pepper. Who knew it was THAT easy to make taco seasoning at home? No more store-bought stuff for us!
Why Are They Called Zucchini Boats?
When you slice them and scoop out the seeds, they literally look like little canoes on your counter. It’s surprisingly easy to scoop the seeds out too. All you need is a small spoon or a melon baller. Then, just wash the zucchini and pat them dry with a paper towel. Next, using a sharp kitchen knife, slice them in half lengthwise. Finally, with your spoon or melon baller, simply scoop the seeds out. Just don’t go too deep when scooping because like any boat, you don’t want any holes in the bottom!
How Can These Roasted Vegetarian Taco Zucchini Boats Be Filling Without Meat?
Believe it or not, these delicious boats have 12 grams of protein per serving, and 10 grams of fiber. Together, the fiber and protein content will be plenty to fill you up, and you won’t feel as bloated or heavy as their ground beef counterparts sometimes leave you feeling. There are eight grams of protein in a serving of quinoa and 2.4 grams of protein and zucchini! The black beans bring in another eight grams of protein and all three ingredients have fiber too: Quinoa has five grams, zucchini has two grams, and there is a whopping 10 grams in a serving of canned black beans!
Roasted Vegetarian Taco Zucchini Boats may even be just what the doctor ordered. With all the vitamins and minerals that you will enjoy when you make them, it will give you the added boost of energy and good health the body needs. Since these will probably become a favorite of yours to eat in your family, be sure to get everything that you need when you go on your next shopping trips. Remember, these Roasted Vegetarian Taco Zucchini Boats are delicious, east to make, extremely good for you, they save money and time in the kitchen, and they are a guilt free meal for your family.
To make this dish vegan, simply swap the Mexican cheese out for a little nutritional yeast and cashew sour cream.
Roasted Vegetarian Taco Zucchini Boats
- 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 homemade taco seasoning
- 1 teaspoon garlic powder
- 1 cup Mexican cheese
- 1/2 cup salsa
- 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.