Mexican Zucchini Boats Recipe

Course: Main Course

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 384kcal

Loaded with seasoned beef, beans, and veggies, these zucchini boats are packed full of flavor and so easy to make!

Preheat oven to 375°F.
Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x13-inch baking dish.
3 zucchini
Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
1 tablespoon olive oil, ½ pound 90% lean ground beef
Once browned, add the onion, pepper, and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
½ yellow onion, 1 red bell pepper, 2 cloves garlic
Add the beans, corn, and spices to the skillet and stir until well combined.
15 ounces black beans, ½ cup corn, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon Kosher salt, ½ teaspoon dried oregano
Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
¾ cup salsa, 1 cup shredded cheese
Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
Garnish with fresh cilantro and serve.
Chopped fresh cilantro

When removing the flesh from the zucchini, leave enough intact around the edges so that the zucchini is still sturdy and retains its shape.
Use lean ground beef for a healthier meal.
Try swapping the beef for ground turkey or chicken.

Storage: Store Mexican zucchini boats in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.