Description
Looking for a healthy and flavorful dinner option? These Mexican Zucchini Boats are the perfect combination of nutritious and indulgent. Packed with seasoned ground beef, vibrant veggies, and melted cheese, they’re a fun and delicious way to enjoy classic Mexican-inspired flavors. They’re quick to make, loaded with protein and fiber, and are perfect for weeknight meals or meal prep. Customize them with your favorite toppings for a guilt-free meal everyone will enjoy!
Ingredients
Units
Scale
Zucchini:
- 3 zucchini, sliced lengthwise
Filling:
- 1 tablespoon olive oil
- 1/2 pound 90% lean ground beef
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 15 ounces black beans, drained and rinsed (1 can)
- 1/2 cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried oregano
Additional:
- 3/4 cup salsa (store-bought or homemade)
- 1 cup shredded cheese (Mexican blend or cheddar, divided)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 375°F. This ensures an even temperature for baking and perfect flavors. - Prepare the Zucchini
Using a spoon, hollow out the middle of each zucchini half, leaving the edges intact to maintain their shape. A grapefruit spoon works particularly well. Place the hollowed zucchini boats in a 9×13-inch baking dish. Set the discarded flesh aside for another use or dispose of it. - Cook the Ground Beef
Heat olive oil over medium heat in a large skillet. Once hot, add the lean ground beef. Cook until browned, breaking it into small pieces using a spatula. - Add Vegetables to the Skillet
To the browned ground beef, add the chopped onion, red bell pepper, and minced garlic. Stir together and cook for 3-4 minutes, or until the vegetables are slightly softened. - Incorporate Beans, Corn, and Spices
Stir in the black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano. Mix everything well to evenly distribute the spices throughout the mixture. - Mix Salsa and Cheese
Add the salsa and half of the shredded cheese to the filling. Stir thoroughly until everything is well combined. Turn off the heat. - Fill the Zucchini Boats
Evenly spoon the prepared mixture into the hollowed zucchini boats. Sprinkle the remaining shredded cheese over the top of each zucchini half. - Bake
Cover the dish with aluminum foil and bake for 30-35 minutes. During the last 5 minutes, remove the foil to allow the cheese to melt completely. - Garnish and Serve
Once baked, garnish the zucchini boats with freshly chopped cilantro. Serve immediately and enjoy!
Notes
- When hollowing out the zucchini, leave a sturdy edge to help the zucchini maintain its shape and hold the filling.
- For a healthier option, substitute ground beef with ground turkey or chicken.
- This recipe is easy to customize with extra toppings like avocado slices, sour cream, or jalapeños.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Simply reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
