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
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Tags , , , , , , ,
Servings 6 Prep Time 15minutes
Cook Time 30minutes
Servings 6 Prep Time 15minutes
Cook Time 30minutes
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.
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 Victory Garden® grape tomatoes
  • 1/2 small RealSweet® Vidalia® onion, finely chopped
  • 2 tablespoons low-sodium taco seasoning
  • 1 teaspoon garlic powder
  • 1 cup Mexican cheese
  • 1/2 cup salsa
Directions
  1. Preheat oven to 400°F.
  2. 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.
  3. Mix cooked quinoa, pepper, beans, corn, tomatoes, onion, taco seasoning and garlic powder in large bowl.
  4. Scoop mixture in zucchini halves. Top with salsa and cheese.
  5. Bake 30 minutes, or until zucchini is tender and cheese is melted.
Nutritional Value
  • Calories 428
  • Fat 12g
  • Protein 19g
  • Carbohydrates 61g
  • Fiber 10g
  • Sodium 296mg
  • Cholesterol 18mg
  • Sugars 10mg
  • Calcium 204mg
  • Iron 4mg
[do_widget id=adrotate_widgets-6]
Tags , , , , , , ,
Servings 6 Prep Time 15minutes
Cook Time 30minutes
Servings 6 Prep Time 15minutes
Cook Time 30minutes
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.
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 Victory Garden® grape tomatoes
  • 1/2 small RealSweet® Vidalia® onion, finely chopped
  • 2 tablespoons low-sodium taco seasoning
  • 1 teaspoon garlic powder
  • 1 cup Mexican cheese
  • 1/2 cup salsa
Directions
  1. Preheat oven to 400°F.
  2. 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.
  3. Mix cooked quinoa, pepper, beans, corn, tomatoes, onion, taco seasoning and garlic powder in large bowl.
  4. Scoop mixture in zucchini halves. Top with salsa and cheese.
  5. Bake 30 minutes, or until zucchini is tender and cheese is melted.
Nutritional Value
  • Calories 428
  • Fat 12g
  • Protein 19g
  • Carbohydrates 61g
  • Fiber 10g
  • Sodium 296mg
  • Cholesterol 18mg
  • Sugars 10mg
  • Calcium 204mg
  • Iron 4mg

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