Zucchini Boats!

If you have a vegetable garden like I do then you likely have an abundance of Zucchini this year. There is only so much zucchini bread one family can take! So we have given away much of our harvest but I have also gotten pretty creative with how I use the vegetable. Here is a wonderful meal you can batch make to help use up all that gorgeous produce!

Take two normal sized zucchinis or in my case, one giant zucchini and slice them in half, long way. Scoop out the insides to create four boat like halves. Set the zucchini insides aside. Rub the zucchini boats in olive oil and season with taco seasoning.

Finely chop the scooped out zucchini insides and set aside.

Heat oil and sauté onion until translucent.

Add in garlic and continue to sauté a few more minutes until fragrant.

Add in corn, beans and diced zucchini.

Cook until all is soft, about 15 minutes.

Add in enchilada sauce and mix well to combine.

Remove from the heat and add in cooked brown rice.

Scoop the filling into each of the boats.

Top each with zucchini boats with cheese. Measure with your heart.

Bake until the zucchini boat is baked through and the cheese is melty and golden brown.

Enchilada Stuffed Zucchini Boats

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Fresh and comforting!


  • 2 Medium zucchinis (or 1 extra large)
  • 2 tbsp. Olive oil
  • 1 tsp. Taco seasoning
  • 1 Small onion, diced
  • 2 tbsp. Minced garlic
  • 1 Can black beans, drained and rinsed
  • 1 Can sweet corn, drained
  • 2 Cups brown rice, cooked
  • 10 Oz Enchilada sauce
  • Salt and Pepper to taste
  • 1 tsp. Taco seasoning
  • 1 Cup cheddar cheese, shredded


  1. Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini.
  2. Place the zucchini boats onto a baking sheet and rub with oil and taco seasoning.
  3. Chop the zucchini flesh with a knife until it is in small and uniform pieces, then set aside.
  4. Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
  5. Then add the minced garlic and cook another few minutes until fragrant.
  6. Add the zucchini flesh, black beans, corn, cooked brown rice, enchilada sauce, salt, pepper, and taco seasoning. Stir well and set aside.
  7. Fill the boats with the filling mixture. There will be a lot of filling left over, set that aside for Zucchini Enchiladas.
  8. Sprinkle them with cheese, measure with your heart.
  9. Bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted.

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