This post has been sponsored by RIVIANA Foods. All thoughts and opinions are my own. #CookingwithSuccess
Vegan Taco Zucchini Boats are the ultimate quick and easy weeknight meal! Filled with Success® Boil-in-Bag Quinoa, black beans, corn, peppers, and tomato.
Switch up taco night with these taco zucchini boats! They're dairy-free, gluten-free, vegan and vegetarian friendly. Ready from start to finish in about 45 minutes, these zucchini boats will be a family favorite in no time!
Take the guesswork out of cooking by using Success Quinoa. No measuring, no messes—just a a convenient BPA-free boil-in-bag quinoa!
Y'all might remember when I partnered with Success Rice to share my Homemade Sofritas Burrito Bowl with Cilantro Lime Rice recipe that we love stocking up on at Kroger! We love their fresh produce and great deals.
Plus, using the app helps me know right where to find what I'm looking for. Right now, you can save $0.50 when you download the coupon to your shopper card. Save now, AND get the recipe!
Quick, Easy, and Customizable!
Taco Zucchini Boats are super versatile, so use your favorite ingredients or what you have on hand. I mixed together cooked tri-color quinoa with bell peppers, black beans, corn kernels, and red onion.
If you prefer pinto beans, substitute them in for black beans. Want to add some extra heat? Toss diced jalapeños in with your bell peppers. Can't find zucchinis at the store? Try yellow squash!
I'm a bit obsessed with quinoa! I make it almost weekly as a base for bowls and salads. It's fluffy, delicious, and actually has a similar texture to rice.
Quinoa is rich in fiber and protein, and it contains much higher amounts of nutrients than white rice! Success® Boil-in-Bag Quinoa is vegan, gluten-free, kosher, MSG free, and non-GMO project verified! Not to mention, it’s effortless to make, convenient, always tasty, and helps minimize cleanup time.
Still not a fan? Make this recipe using Success Brown Rice, White Rice, or Basmati instead.
To start, prep the zucchinis. Simply cut off the ends, slice each zucchini in half, then use a spoon to scoop out the seeds. Then, transfer each zucchini boat to a prepared baking dish.
Once zucchinis are prepared, fill a saucepan with water, submerge Success Quinoa bag, and bring to a boil. Meanwhile, heat olive oil in a small sauté pan and stir in red onion and peppers. Let cook until just tender. Stir in black beans and corn kernels and season.
How to Make Taco Zucchini Boats
Once the quinoa is cooked and veggies are softened, combine them together in a mixing bowl. Carefully spoon even amounts of the quinoa mixture into each zucchini half, then bake at 400F for 25 minutes.
Taco Zucchini Boat Topping Ideas
Amp your zucchini boats up with some awesome toppings! My favorites include diced tomatoes, chopped cilantro, and a vegan yogurt-based avocado crema drizzled on top! Here are some other ideas:
- Black olives
- Hot sauce
Great for dinner or leftover lunches!
This quick and easy low-carb dinner is nourishing and filling, without being too heavy. If you happen to have leftovers, store them in an airtight container in the refrigerator for a few days. These reheat really well for lunches or if you want to make a batch for meal prep at the beginning of the week.
Tips for Making Zucchini Boats
- If you don't have a baking dish large enough to fit the zucchini, try lining them up on a baking sheet.
- Depending on the size of your zucchinis, baking time may need to be adjusted. Keep an eye on them towards the end!
- To reduce prep time before dinner, hollow out zucchinis earlier in the day. They can be stored, covered, in the refrigerator.
- Get your kids in the kitchen by having them help spoon out the centers of the zucchini as you get started on the quinoa and veggies.
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Vegan Taco Zucchini Boats
- 4 medium zucchinis
- 1 Success® Boil-in-Bag Quinoa
- 1 tablespoon olive oil
- ¼ cup chopped red onion
- ½ cup chopped bell pepper
- ¼ cup black beans
- ¼ cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Start by cutting the ends off of each zucchini, then slice in half. Using a spoon, carefully scoop the seeds out. Transfer the seedless halves to a prepared baking dish and set aside.
- Following the package directions, pour about 4 cups of water into a medium saucepan and submerge the bag of quinoa. Bring water to a boil and let boil uncovered for 10 minutes. Once cooked, remove bag with fork and drain. Cut open bag and empty cooked quinoa into a mixing bowl, then fluff with a fork.
- As the quinoa cooks, heat olive oil in a small sauté pan and stir in red onion and peppers. Let cook until just tender. Stir in black beans and corn kernels, and season with cumin, chili powder, and salt.
- Transfer mixture to the mixing bowl with cooked quinoa and stir to combine. Taste and adjust seasonings, if needed.
- Preheat oven to 400F. As the oven heats up, spoon even amounts of the quinoa-vegetable filling into each zucchini half. Once oven is heated, bake zucchini boats for 25 minutes, remove from oven, and let cool slightly before serving.