I had a great time at the Nampa Farmers Market this past Saturday making Zucchini Taco Boats. Just wanted to say thanks to all of you who came out and were able to support me.  Hopefully, you learned something new and had a great time too!

Nampa Farmers Market

I also wanted to say thank you to Malheur River Meats who supplied the 100% naturally and humanely raised grass fed and pasture raised beef.  It was delicious and made the meal!

I mentioned a little in my previous post, Organic on a Budget the benefits of buying grass-fed, hormone free, cage-free, etc. proteins.  I would like to reiterate one of the nice things about using such a good quality, grass fed beef like Malheur Rivers is that it has such a great beef flavor that you can use less of it and still get the same amount of flavor that we all enjoy so much.  Which saves us more than just money in the long run.

Another great thing about this recipe is it is so adaptable!  If you have a lot of people to feed with just a little taco meat left over you can bulk it up even more by adding more finely chopped or shredded vegetables like bell peppers, celery or carrots.  You can finely chop up mushrooms too and saute the mushrooms or vegetables at the same time you do the onions and zucchini.  You can also throw in an additional variety of different beans.

Leftover spaghetti meat is great in this recipe too. Instead of taco boats, you can make spaghetti boats.  I would change the herbs to basil, oregano, rosemary or any combination of the three.  You can still add the additional veggies too if you wanted and it would still be tasty.

I hope you enjoy this as much as my family does!

Zucchini Taco Boats


  • 1-2 zucchinis, large ones work too, just remove some of the extra seeds
  • leftover taco meat
  • 1 onion, diced
  • 1-2 cloves garlic, minced
  • 1Tbsp olive oil
  • 1 cup beans, any kind you like
  • 1-2 tomatoes, diced
  • fresh herbs, I like cilantro


Preheat oven to 425 degrees.

Cut your zucchini in half and then cut it in half lengthwise also.

Carve out the inside of the zucchini with a spoon or melon baller. Make sure you keep some of the flesh with the skin so it holds its integrity better.

Cut up the zucchini flesh that you scraped out of the “boat.” Saute the cut up zucchini with the onion and garlic until nice and golden brown.

Remove from heat and add your tomatoes, beans, herbs and leftover taco meat.

Stuff your zucchini boats with this mixture. Place on a baking sheet and cook for about 30 minutes. Adjust baking time depending on how soft or firm you like your zucchini.




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