Description
These Mexican Zucchini Boats are a flavorful and healthy meal featuring hollowed zucchini halves stuffed with a savory mixture of lean ground beef, black beans, corn, peppers, and spices, all baked to perfection with melted cheese on top. Perfect for a satisfying dinner that’s both delicious and nutritious.
Ingredients
Scale
Vegetables
- 3 zucchini, sliced lengthwise
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ½ cup corn, frozen or canned
- Chopped fresh cilantro (optional, for garnish)
Protein and Dairy
- ½ pound 90% lean ground beef
- 1 cup shredded cheese (Mexican blend or cheddar, divided)
Pantry Items and Spices
- 1 tablespoon olive oil
- 15 ounces black beans, drained and rinsed (1 can)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon dried oregano
- ¾ cup salsa (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure an even baking temperature for perfectly cooked zucchini boats.
- Prepare the Zucchini: Using a spoon, hollow out the center of each zucchini half, keeping the edges intact so they hold their shape. Place the hollowed zucchini boats in a 9×13-inch baking dish.
- Cook the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a spatula.
- Add Vegetables: Stir in the chopped onion, red bell pepper, and minced garlic with the beef. Cook for 3-4 minutes until the vegetables soften slightly.
- Add Beans, Corn, and Spices: Mix in the black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano. Stir well to combine all the flavors evenly.
- Mix Salsa and Cheese: Add salsa and half of the shredded cheese to the mixture. Stir thoroughly and then turn off the heat.
- Fill the Zucchini Boats: Spoon the beef and vegetable filling evenly into each hollowed zucchini half. Sprinkle the remaining cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove foil during the last 5 minutes to allow the cheese to melt and become bubbly.
- Garnish and Serve: Once baked, garnish with freshly chopped cilantro if desired, then serve immediately and enjoy your flavorful Mexican zucchini boats!
Notes
- You can substitute ground turkey or chicken for lean ground beef for a lighter option.
- For a vegetarian version, omit the ground beef and add extra beans or a plant-based meat substitute.
- Leftover zucchini flesh can be used in soups, stews, or salads to reduce waste.
- If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Make sure to drain and rinse canned black beans to reduce sodium.
