How to Make Mexican Zucchini Boats - A Step-by-Step Guide

Do you love Mexican flavors? Are you looking for a creative way to use up all that zucchini from your garden? Look no further than these delicious Mexican Zucchini Boats! This recipe is a fun twist on traditional stuffed peppers, using zucchini as the vessel for a flavorful and satisfying meal.

These zucchini boats are filled with a savory mixture of ground beef, rice, black beans, corn, and spices, all topped with gooey melted cheese and a sprinkle of fresh cilantro. They are a perfe...

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Ingredients

  • 1 olive oil cooking spray
  • 2 medium zucchini, halved lengthwise and seeds scooped out
  • 1 pound lean ground beef
  • ¼ cup minced onion
  • 1 (8 ounce) can tomato sauce
  • ½ cup fresh corn kernels
  • 2 tablespoons minced green bell pepper
  • 1 (1 ounce) envelope taco seasoning mix
  • 1 cup shredded Mexican cheese blend
  • ¼ cup chopped scallions

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
  • Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
  • Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
  • Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
  • Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.
  • Nutrition

    426 cal.

    • Total Fat: 25g
    • Saturated Fat: 13g
    • Cholesterol: 111mg
    • Sodium: 1153mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 32g
    • Vitamin C: 28mg
    • Calcium: 255mg
    • Iron: 3mg
    • Potassium: 836mg