Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats

Author Cindy Gordon (Vegetarian Mamma)


  • 3 zucchini cut lengthwise and scooped out
  • 1 T oil
  • 1/2 c onion
  • 2 c cooked rice
  • 1 15 oz can of black beans drained and rinsed
  • 1/2 c salsa or more if needed
  • 1 c Mexican shredded cheese or more if needed
  • green onions diced
  • cilantro


  • Preheat oven to 350 degrees F.
  • Place 1/4 c of water in bottom of oiled 9x13 baking dish.
  • Put zucchini boats into dish.
  • In a skillet over medium heat, saute the oil and onion until soft.
  • Mix onion with cooked rice and beans.
  • Gently filled zucchinis with rice mixture.
  • Top with salsa.
  • Bake covered for 35 minutes.
  • Uncover and check for doneness. If you want your zucchinis softer cooked for another 5 minutes and recheck. When zucchinis are at desired softeness add cheese.
  • Place back in over until cheese is melted.
  • Top with green onions and cilantro.
  • ENJOY!