Description
Hearty Mexican zucchini boats bring zesty southwestern flavors to dinner tables with minimal effort. Cheesy ground beef and fresh vegetables create a satisfying meal packed with protein and bold spices you’ll crave.
Ingredients
Scale
- 2 medium-sized zucchinis
- 1 cup enchilada sauce
- 1 can black beans (thoroughly rinsed)
- 1 can corn (drained)
- 1/2 cup cheese of choice
- 2 tbsps olive oil
- 1/2 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1/2 tsp salt (adjust according to preference)
- 1 tsp cumin
Instructions
- Slice zucchinis lengthwise and carefully scoop out the inner flesh using a spoon. Finely chop the extracted zucchini flesh and reserve for later use.
- Heat olive oil in a large skillet over medium-high temperature. Sauté diced onions until translucent, approximately 4-5 minutes.
- Add minced garlic and chopped zucchini flesh to the skillet. Continue cooking for an additional 5 minutes, stirring occasionally.
- Incorporate black beans, corn, enchilada sauce, salt, and cumin into the skillet. Mix ingredients thoroughly to create a cohesive filling.
- Arrange zucchini halves on a baking sheet, ensuring they are stable and evenly positioned.
- Generously fill each zucchini boat with the prepared bean and vegetable mixture, distributing the filling evenly.
- Sprinkle cheese over the filled zucchini boats, covering the surface completely.
- Bake in a preheated oven at 400°F for 30 minutes, or until cheese is melted and slightly golden. The zucchini should be tender but not mushy.
- Remove from oven and let rest for 2-3 minutes before serving. Garnish with fresh herbs if desired and enjoy while warm.
Notes
- Prep zucchinis carefully by scooping out seeds gently to maintain boat structure without breaking the skin.
- Customize filling by substituting black beans with quinoa or lentils for protein variation and different dietary needs.
- Control moisture by patting zucchini boats dry before filling to prevent soggy bottoms during baking.
- Elevate flavor profile by adding fresh cilantro, jalapeños, or a squeeze of lime juice right before serving for extra zesty kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 25 mg