Taco Stuffed Zucchini Boats

Is anyone else swimming in zucchini?!? We’ve been getting boatloads in our CSA and for some reason I still buy it from other farmers’ stands. My solution to the overabundance? Scoop out the centers and pile them high with Tex Mex filling. Yup, we’re making Taco Stuffed Zucchini Boats!

Taco Stuffed Zucchini Boats | AreYouKitchenMe.com

Don’t get me wrong, I love the green, summery squash more than most, but sheesh! We have eaten it everyday for what seems like months! I’ve gotten creative and compiled a list of a few of the ways I used zucchini!

Turn it into zoodles and dress with pesto or other sauce!

Herb Pesto Zoodles | AreYouKitchenMe.com

Place large planks straight onto the grill for beautiful grill marks!

Grilled Zucchini and Leek Salad | AreYouKitchenMe.com

Add it into a delicious summer pasta salad!

Summer Pasta Salad | AreYouKitchenMe.com

Substitute for noodles in a raw, clean Pad Thai!

Raw Veggie Pad Thai| AreYouKitchenMe.com

A few other ideas:

  • Shred with a box grater into zucchini bread
  • Bake in a 450°F for 12-15 minutes to make chips
  • Add shredded zucchini into oatmeal and cook normally (sneaky veggies!)
  • Chop or grate, freeze, and add volume to smoothies without adding calories

With all those great ideas, you may not even need to make these delicious boats of taco loooove. But you should. You totally should. I didn’t miss the taco shell and you sure won’t either!

Taco Stuffed Zucchini Boats | AreYouKitchenMe.com

Oh- and the avocado sauce over the top totally takes the taco! (t-t-t-today Junior!) But, if you’re feeling lazy, chopped avocado or some guac serves the same purpose.

Taco Stuffed Zucchini Boats | AreYouKitchenMe.com

Summer isn’t over until the fat zucchini sings. We’ve got a long way to go yet folks! Celebrate with Taco Tursday! Errr…. Yeahhh…

Taco Stuffed Zucchini Boats 2

Taco Stuffed Zucchini Boats

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 3 servings

Taco Stuffed Zucchini Boats are the perfect use of all those summer squashes overflowing markets, grocery stores, and my fridge! You won't miss the taco shells a bit!


  • 3 large zucchini
  • 1 pkg. tempeh (GF if necessary)
  • 1 can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. smoked paprika
  • ½ tsp. oregano
  • 2 Tbs. low sodium tamari, or soy sauce
  • 1 Tbs. apple cider vinegar
  • Cilantro, for garnish
  • Avocado Sauce:
  • 1 avocado
  • Juice of 1 lime
  • ¼ cup cilantro
  • ¼ cup water
  • ½ tsp. salt


  1. Preheat oven to 400F. Lightly oil or spray a pan over medium heat.
  2. To prepare zucchini, slice in half and use a spoon to scoop out the soft centers. Sprinkle with salt and let sit while preparing the filling.
  3. Add onions to heated pan and sauté for 5-8 minutes until softened. Add garlic and spices, toasting for 1-2 minutes. Crumble the tempeh into the pan, along with the beans and red pepper. Add tamari and vinegar to pan and sauté until liquid has mostly evaporated off, about 5 minutes.
  4. Once filling is prepared, use a paper towel to wipe off the liquid drawn out by the salt. Place the empty halves on a baking sheet (slice a tiny strip off the bottom if they won’t sit flat) and divide the filling evenly between them. Bake for 30 minutes.
  5. To make the sauce, add all ingredients to a blender or food processor and blend until smooth, adding more water if needed.
  6. Drizzle sauce over top and serve with extra cilantro and salsa, if desired. Enjoy!

On Changes

On Changes | AreYouKitchenMe.com

You may notice things are looking a little different around here… Pretty snazzy, eh?? If you’re new around here, let me fill you in… On changes.

My blog recently received a little facelift! I recruited the help of the lovely Kay who made everything look SO gorgeous. I’m thrilled with my new, cleaned up look. I wanted to spruce up AYKM’s image as I feel like I’m at a pretty pivotal point in my life.

On Changes | AreYouKitchenMe.com

I know I’m not one to keep my personal life, well, personal, but I thought an update on who I am and where I’m at was in order! I’ve been at this blogging thing for over a year and a half now. Woah. It’s amazing to see how far my recipes, posts, photos, and style have come.

Oh and please, please, pleeeeease don’t judge my previous, pathetic attempts at food photography on an iPhone 4… It’s embarrassing, yes. Am I going to remove them? Are you kitchen me?! No. I’d like to think they’re a great testament to how far I’ve come.

On Changes | AreYouKitchenMe.com

In that same vein, there have been some changes in my lifestyle that make some of the recipes on my blog no longer relevant.

Namely, I now consider myself vegan. This means I no longer eat eggs, milk, cheese, other dairy, and try to avoid honey. There are a LOT of reasons for my choice but just know that the animals, the environment, my health, and my wallet all benefit.

Although I don’t love labels, I’d like to think we’re all mature enough to know that just because I label myself one way doesn’t mean I’m 100% perfect and judge anyone who isn’t. Nope. No way.  I love you whether you can resist eating the cute little guy below or not!

On Changes | AreYouKitchenMe.com

Now, there is such a thing as an unhealthy vegan. In fact, Oreos are vegan. Does that mean I’m stuffing my face with the [gross, dry, chalky, gritty] cookies?? Nope. #1, because I actually hate Oreos and #2, because I believe in a more whole foods, plant-based approach. Basically I like to eat plants in their whole form- aka not processed. Simple. Easy. No frills.

Like I said, I’m not perfect, and I still had a vegan cake for my (25th! AH!) birthday. But I drink a green smoothie most mornings, eat a raw salad for lunch, and always make sure my dinner plate is loaded with a variety of colors and veggies.

On Changes | AreYouKitchenMe.com

While we’re talking about change, I’m currently going through quite a transition into the full-time working world. I’m so, so, so excited about my new job at United Way, but this life has been quite an adjustment. Meal prep, early bedtimes, and morning workouts have kept me sane and feeling great.

With change comes fun, exciting new things. Here’s a sneak preview of a few of the recipes I have up my sleeves for the coming weeks! I hope you’re as excited as I am for what’s to come. I’m not kitchen you– it’s going to be great!!

Coming Soon | AreYouKitchenMe.com


If you like my blog, recipes, chatter, or general rantings, it would mean SO SO SO much if you would share a link of my blog [www.AreYouKitchenMe.com] with your friends, family, coworkers, pets…. I mean…. I love you all!!  Thank you!



The pictures featured in this post are from the farm where our CSA vegetables are grown. The Amish family’s farm was peaceful, perfect, serene, and, above all, simple. This simplicity has further inspired my philosophy of “simple foods make nutrition simple.”

Hummus Wrap

How in the world is it back to school season already?!?!??? Seriously, I can hardly believe it… I just graduated!! While I sit here trying to figure out where the summer went, you should get to packing lunches with my go-to Hummus Wrap.

I don’t know why I’ve never posted this recipe… I guess because it’s not so much of a recipe, but a ridiculously quick way to get tasty calories into my cranky mouth or empty lunchbox.

Hummus Wrap | AreYouKitchenMe.com

I’m sure I’m not alone in this but there is no such thing as hungry in my life. It’s either HANGRY or stuffed from overeating…. I’m not good at detecting that “hmmm I should probably eat soon” sensation. In fact, John has been known to make me one of these when I didn’t even realize I was hungry.

“What is this?”

“A snack, you’re hungry.”

“No I’m…. Oh man this is delicious!”

Yes. Hummus wraps are my Snickers bars. I get a little crazy without them.


If you’ll note, I mentioned that John sometimes makes me this. Aka it’s not hard. [Sorry honey.] It’s not that he can’t cook, he just prefers the zero-effort meals.

Can we talk about tortillas just really quick?? When you’re picking out a tortilla, PLEASE be aware of the crazy claims some make. Just because it says “low carb” doesn’t mean it’s not packed with preservatives, artificial ingredients, and/or other unhealthy additives. Alyssia’s video is super helpful! In my opinion, calories and carbs aren’t nearly as important as real, whole ingredients so I always choose Food for Life’s Sprouted Whole Grain Tortillas.

Hummus Wrap | AreYouKitchenMe.com

These wraps are as delicious as they are easy and couldn’t be healthier! What more could you want for a school lunchbox?! Ok, maybe a few more weeks of summer…

Hummus Wrap

Prep Time: 15 minutes

Yield: 1 wrap

Back to school is here and this Hummus Wrap is my go-to lunch box staple! Sometimes simple is best!


  • 1 Whole Grain wrap
  • 2 Tbs. hummus
  • 3 Tbs. chopped carrots
  • 3 Tbs. chopped cucumbers
  • 3 Tbs. chopped tomatoes
  • ¼ red pepper, sliced or chopped
  • ¼ cup arugula or spinach


  1. Prepare all veggies- they can be chopped into small pieces or shredded into long strands.
  2. Lightly heat tortilla in pan or microwave to soften it. (Not necessary but can be helpful for rolling.)
  3. Starting with hummus, layer ingredients into tortilla. Fold over sides and roll wrap up. Enjoy!

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