Have you ever come across a food and thought “there is just no way that is going to be good”? Before my daughter and my food allergies, I had A LOT of food fall into that category. I was probably one of the pickiest eaters you could imagine. This was especially true with any meals that were veggie based. I just had no interest in even trying them.
When I found out I had gluten, dairy, egg, AND yeast allergies I was certain I would just never eat again. I thought “what can you make when all your ingredients are taken away?”. Well it turns out there are a TON of things to eat even when you have a bunch of food allergies. I actually eat better tasting food now than I did before I had allergies. It’s amazing how much better food can taste when you are using fresh ingredients instead of all that processed food.
Mexican zucchini boats were one of the first things I came across when searching for food I could eat with all of my allergies. I was a HUGE skeptic, but I had just found out about all of these allergies and was scrambling for dinner ideas. Boy oh boy am I glad I stumbled across this amazing idea. Turns out I love roasted zucchini and when you throw in some tasty toppings it makes a delicious and versatile meal!
The recipe I am sharing today is a super easy recipe for Mexican zucchini boats. Quinoa, salsa, black beans, taco seasoning, zucchini and that’s it! The best part is you can add or change ingredients as much as you want and they will still be delicious. Throw in some corn, bell peppers, cheese (if you can have it), fresh cilantro, whatever your family likes best! This is also the base I use for my stuffed peppers and they are equally delicious.
What are some foods that you were sure you wouldn’t like, but love now? My list is pretty long but it’s amazing what you learn about yourself when you open up and try new things. I hope you enjoy this Mexican Zucchini Boat recipe as much as my family does!
4 large zucchini
1/2 cup dry quinoa (about 1 1/2 cups cooked)
1 cup low sodium vegetable broth*
1 15 oz can of black beans, drained and rinsed
1 packet of taco seasoning or homemade mix below
2/3 cup of salsa
For the Taco Seasoning:
1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp crushed red pepper flakes (use 1/4 tsp if you like it spicy)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
- Bring quinoa and vegetable broth (or water) to a boil in a medium saucepan.
- Reduce heat to low, cover and cook for about 15-20 minutes until most of the liquid has been absorbed.
- While the quinoa is cooking, cut the zucchini in half lengthwise. Use a spoon to scoop out the middle of the zucchini to make a “boat” for the filling.
- Add all ingredients to a bowl except for the zucchini and taco seasoning. Mix to combine.
- Add half of the taco seasoning mix and stir to combine. Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some).
- Add the other half of the taco seasoning if desired and stir to combine.
- Preheat your oven to 350°F.
- Place the zucchini in a lightly greased 9×13 baking dish with the open side up.
- Stuff the zucchini with a generous amount of the prepared filling.
- Bake for 30 minutes or until zucchini is soft.
*Anytime I cook quinoa, I like to use low sodium vegetable broth. You can use water instead, but the vegetable broth gives the quinoa such a great flavor.
Keywords: Mexican Zucchini Boats, Gluten Free, Vegan, Dairy Free