Quinoa Taco Zucchini Boats

Quinoa Taco Zucchini Boats


Who says food can't be fun? Playful zucchini boats are the perfect compromise between form and function. The summer squash is used in place of a tortilla to cradle this taco-style mixture of vibrant and filling quinoa, cheddar cheese, and corn. So good, you can fool anyone into eating their veggies!


Calories Per Serving: 646  |  Serves: 2  |  Minutes: 40

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  1. Preheat oven to 400 degrees.
  2. Trim the stem off zucchini and cut in half lengthwise; scoop out pulp, leaving shells. Place on a baking sheet.
  3. Bring 1 ½ cups water to a boil. Add quinoa, reduce heat to low and simmer for about 15 minutes. The grain will pop and the outside germ will separate into a curly tail. Drain excess water.
  4. Dice tomatoes, onion, and drain corn (if canned) or use a knife to remove from cob (if fresh). Chop cilantro and reserve a small amount for garnish.
  5. Place empty zucchini in oven and bake for 5 minutes.
  6. In a mixing bowl add tomatoes, onion, corn, cilantro and quinoa. Add packets of cumin and chili powder and ½ packet of salt. Add ½ cup shredded cheddar. Mix together.
  7. Spoon mixture into the zucchini shells and sprinkle remaining cheese on top and bake for 20 minutes.
  8. Garnish with chopped cilantro and empty salsa packet around the zucchini.


  • 2 medium zucchini
  • 3 oz shredded cheddar cheese
  • 1 oz cilantro
  • 1 tomato
  • 1 small white onion
  • 8 oz corn or one large cob
  • 1 packet quinoa
  • 1 packet salsa
  • 1 packet cumin
  • 1 packet chili powder
  • 1 packet fine sea salt

Note: remove cheese for vegan.

Tools Needed:

  • Small pot
  • Baking sheet
  • Spoon
  • Chef's knife
  • Mixing bowl
  • Cutting board
  • Measuring cup