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!
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!
Place large planks straight onto the grill for beautiful grill marks!
Add it into a delicious summer pasta salad!
Substitute for noodles in a raw, clean Pad Thai!
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!
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.
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 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
- 1 avocado
- Juice of 1 lime
- ¼ cup cilantro
- ¼ cup water
- ½ tsp. salt
- Preheat oven to 400F. Lightly oil or spray a pan over medium heat.
- 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.
- 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.
- 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.
- To make the sauce, add all ingredients to a blender or food processor and blend until smooth, adding more water if needed.
- Drizzle sauce over top and serve with extra cilantro and salsa, if desired. Enjoy!