Welcome to a dish that’s as vibrant as it is delicious—Easy Mexican Zucchini Boats! This recipe takes all the bold, savory flavors of Mexican cuisine and packs them into tender, baked zucchini. Whether you’re looking for a low-carb alternative to tacos or simply want to add more veggies to your meal, these zucchini boats are the perfect solution. Quick to prepare, full of flavor, and delightfully satisfying, they’re a hit for any occasion!

These Easy Mexican Zucchini Boats are a healthy, low-carb option packed with all your favorite Mexican flavors. They’re stuffed with seasoned ground beef, black beans, corn, and topped with melty cheese, making them a perfect weeknight dinner or meal prep option.

Whenever we’re in the mood for something hearty but still healthy, these Easy Mexican Zucchini Boats are my go-to. My family loves the combination of flavors, and I love how easy they are to prepare. The best part is how customizable they are—everyone can add their favorite toppings, making this meal a fun and interactive dinner. Plus, they’re a fantastic way to use up any extra zucchini from the garden!

Why You’ll Love This Recipe

Selling Points

• Low-Carb and Nutritious: These zucchini boats are a great way to enjoy a satisfying meal without the extra carbs.
• Packed with Flavor: Loaded with seasoned beef, beans, corn, and topped with cheese, every bite is bursting with Mexican-inspired flavors.
• Customizable: Easily adapt the recipe to suit your taste by swapping out ingredients or adding your favorite toppings.

How to Make Easy Mexican Zucchini Boats

1. Prepare the Zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the centers with a spoon, creating a “boat” shape. Place the zucchini halves in a large baking dish.
2. Cook the Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and minced garlic, and sauté until softened, about 3 minutes.
3. Add the Flavors: Stir in the taco seasoning, cumin, salsa, black beans, and corn. Cook for another 2-3 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
4. Stuff the Zucchini: Spoon the beef mixture evenly into the zucchini boats, pressing it down gently. Sprinkle the shredded cheese over the top of each stuffed zucchini.
5. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
6. Serve: Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with sour cream, avocado slices, and lime wedges, if desired.

Tips For Easy Mexican Zucchini Boats

• Make-Ahead: Prepare the filling ahead of time and store it in the refrigerator until ready to stuff and bake the zucchini.
• Zucchini Size: Choose medium-sized zucchini that are uniform in size for even cooking.
• Vegetarian Option: Skip the meat and double up on the beans and corn, or add quinoa for a protein-packed vegetarian version.

Substitutions and Variations

• Protein Options: Substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative.
• Cheese Variations: Use cheddar, Monterey Jack, or a spicy pepper jack for different cheese flavors.
• Add Veggies: Mix in diced bell peppers, tomatoes, or jalapeños for extra vegetables and a kick of heat.

Make a Healthier Version

• Lower the Fat: Use lean ground turkey or chicken and reduce the amount of cheese.
• Gluten-Free: This recipe is naturally gluten-free, but always check labels, especially for the taco seasoning.

Closing

And there you have it—Easy Mexican Zucchini Boats that bring the fiesta to your dinner table! These are perfect for a quick, flavorful weeknight meal or to impress guests with a healthy, tasty dish. Don’t forget to share how yours turn out and check out more of our easy, delicious recipes!

Frequently Asked Questions For Easy Mexican Zucchini Boats

1. Can I make these zucchini boats ahead of time? Yes, you can prepare the filling and stuff the zucchini up to a day in advance. Store them covered in the refrigerator until you’re ready to bake.
2. What can I serve with Mexican Zucchini Boats? They pair well with a side of rice, a fresh salad, or tortilla chips with salsa.
3. Can I freeze zucchini boats? It’s best to freeze the filling separately, as zucchini can become watery when frozen and thawed.
4. How do I keep the zucchini from getting too soft? Avoid over-baking the zucchini; it should be tender but still hold its shape.
5. Can I make this recipe vegetarian? Absolutely! Skip the meat and add more beans, corn, or even cooked quinoa for a hearty vegetarian version.
6. What other toppings can I add? Try adding chopped tomatoes, olives, jalapeños, or a drizzle of hot sauce.
7. Is this recipe keto-friendly? Yes, with low-carb ingredients like zucchini and ground meat, it’s a great option for those following a keto diet.
8. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
9. Can I use yellow squash instead of zucchini? Yes, yellow squash can be used in place of zucchini for a slightly different flavor and color.
10. How do I reheat zucchini boats? Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.

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Easy Mexican Zucchini Boats

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 medium zucchini

• 1 lb ground beef (or ground turkey)

• 1 small onion, diced

• 1 clove garlic, minced

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup salsa

• 1 tbsp taco seasoning

• 1/2 tsp cumin

• Salt and pepper, to taste

• 1 cup shredded Mexican cheese blend

• Fresh cilantro, chopped (optional, for garnish)

• Sour cream, avocado, and lime wedges for serving (optional)

Directions

• Prepare the Zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the centers with a spoon, creating a “boat” shape. Place the zucchini halves in a large baking dish.
• Cook the Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and minced garlic, and sauté until softened, about 3 minutes.
• Add the Flavors: Stir in the taco seasoning, cumin, salsa, black beans, and corn. Cook for another 2-3 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
• Stuff the Zucchini: Spoon the beef mixture evenly into the zucchini boats, pressing it down gently. Sprinkle the shredded cheese over the top of each stuffed zucchini.
• Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
• Serve: Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with sour cream, avocado slices, and lime wedges, if desired.