Zucchini Taco Boats
These zucchini taco boats are a great twist on tacos and make an easy gluten free weeknight meal.
Servings: 3
Calories: 438 kcal
Ingredients
- 3 Zucchini about 5-6 inches long
- ½ pound Ground Chicken
- 15.5 ounce cans Black Beans drained and rinsed
- 1 Cup Frozen Corn
- 4 ounce Diced Green Chiles
- 3 Tablespoons Taco seasoning
- 1 Tablespoon Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ Cup Vegan Shredded Cheese
Instructions
- Preheat the oven to 400 degrees F.
- Wash the zucchini and cut them in half lengthwise. Using a small spoon, scoop out the seeds and flesh of the zucchini to form a small trough inside each half.3 Zucchini
- Add the ground chicken to a large skillet over medium heat. Cook the chicken until fully cooked through.½ pound Ground Chicken
- Add the black beans and corn to the skillet, and stir well to combine.15.5 ounce cans Black Beans, 1 Cup Frozen Corn
- Season the chicken mixture with the taco seasoning and green chiles. Allow the taco mixture to cook for a few minutes until heated through. Add a little water if needed, see the note below.4 ounce Diced Green Chiles, 3 Tablespoons Taco seasoning
- Drizzle the olive oil on a large baking sheet. Lay the zucchini halves in a single layer on the baking sheet and sprinkle them with a pinch of salt and pepper.1 Tablespoon Olive Oil, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
- Scoop the taco filling into each zucchini boat, filling it to the top.
- Top each zucchini boat with shredded cheese, and bake in the preheated oven for 15-20 minutes. The zucchini boats are done when the zucchini is tender and easy to cut through.½ Cup Vegan Shredded Cheese
Notes
- When coring the zucchini, I found it easiest to use a teaspoon measuring spoon. A melon baller would also work well.
- If needed, you can add a small amount of water to the chicken mixture when adding the taco seasoning, to help the seasoning disburse throughout the chicken. I found it was not needed, and that the mixture was moist enough with the green chiles and water from the frozen corn. If you add water, add just a tablespoon or two at a time to reach your desired consistency.
- The amount of filling you will use depends on the size of your zucchini. I had a small amount of filling leftover after making my zucchini boats. The extra filling is great in taco shells or over salad.