If you've been here before, then you know I could basically eat Mexican food every single day! I'm always looking for delicious new ways to combine the taco flavors I love. And these zucchini taco boats are a great twist on taco night.
This zucchini boat recipe is a fun way to eat your vegetables during zucchini season. Fresh zucchini is filled with seasoned ground meat, black beans and corn and topped with melted cheddar cheese in this easy dinner. Finish it with your favorite taco toppings for a gluten free meal the whole family will love!
If you're looking for more Mexican inspired gluten free ideas, check out my collection of gluten free Mexican recipes. With everything from tacos to churros, you're sure to find something you will love!
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Ingredient Notes
Just a few simple ingredients will bring this flavorful meal together.
- Zucchini - I've used three medium size fresh zucchinis for this recipe, but this recipe can easily be scaled for more people or bigger appetites.
- Ground Chicken - using ground chicken instead of ground beef helps this dinner to be lower in fat. If you prefer, you could use lean ground turkey or lean ground beef instead.
- Black Beans - I used canned black beans for this recipe. Bush's beans are my favorite gluten free brand.
- Frozen Corn - I used frozen corn because that's what I had on hand. Canned corn would work fine too. If you use canned corn make sure to drain it before adding it to the filling.
- Taco Seasoning - I always use my homemade taco seasoning in all of my Mexican inspired recipes. If you prefer storebought taco seasoning, you'll need one packet. If you're following a gluten free diet, make sure your brand is marked gluten free since this is an ingredient that sometimes has hidden gluten ingredients.
- Mild Green Chiles - Green chiles add flavor without a lot of spice. If you prefer a spicier dish, go for the hot chiles instead.
- Olive Oil - Just a little olive oil is used to bake the zucchini boats. I always use extra light olive oil. Any light flavored cooking oil will work here.
- Salt & Pepper - The taco seasoning already contains some salt and black pepper, but you can add more to your taste.
- Vegan Cheese - I used shredded vegan cheese here. If you aren't dairy free, use your favorite shredded cheese in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use your favorite shredded cheese in the same measure.
- Zucchini Boats with Ground Beef - Replace ground chicken with the same measure of ground beef. Follow the rest of the instructions as listed.
- Meatless Zucchini Boats - Replace the ground chicken with vegan meat crumbles or cooked rice and follow the remaining instructions.
- Make it Corn Free - Replace corn with vegetables of your choice - cauliflower rice, carrots or bell peppers would be a great choice.
How to make Zucchini Taco Boats
With just a few minutes of prep time, this is an easy weeknight meal that you make in about 30 minutes.
STEP 1: Cook the ground chicken in a large skillet until browned. Add the black beans and corn to the skillet.
STEP 2: Add the taco seasoning and green chiles to the skillet. Cook for a few minutes until the filling is heated through.
STEP 3: Slice the zucchini in half. Use a small spoon to scoop out the center of the zucchini flesh. Place the zucchini boats on a baking sheet that has been drizzled with olive oil. Sprinkle salt and pepper over the zucchini boats.
STEP 4: Divide the taco meat mixture between the zucchini boats. Then sprinkle shredded cheese over the top and bake.
Top Tip
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.
Add your favorite taco toppings and serve warm. We love spicy salsa, sour cream, fresh tomatoes, red onion
Storage
Zucchini boats store and reheat well. Store leftovers in a single layer in an airtight container. They will last in the refrigerator for 3-4 days.
Other gluten free Mexican recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Zucchini Taco Boats
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.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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