Description
Mexican Zucchini Boats are a delightful and healthy twist on traditional stuffed dishes. Bursting with flavor, these cheesy zucchini halves are filled with a savory mixture of ground meat, black beans, and spices, then topped with melted cheese. Perfect for meal prep or impressing guests, they’re sure to become a family favorite. Serve them at your next barbecue or cozy weeknight dinner for a taste of Mexico that everyone will love!
Ingredients
Scale
- 2 medium zucchinis
- 1 lb ground turkey or beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 tbsp taco seasoning
- ¼ cup fresh cilantro, chopped
- Optional toppings: sour cream and sliced jalapeños
Instructions
- Preheat oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out some flesh.
- In a skillet over medium heat, brown the ground turkey or beef until cooked through. Stir in taco seasoning and black beans until heated.
- Spoon the filling into each hollowed zucchini half, packing it down gently.
- Sprinkle shredded cheddar cheese generously over each stuffed zucchini boat.
- Place on a parchment-lined baking sheet and bake for 25-30 minutes until the zucchini is tender and cheese is bubbly.
- Remove from oven, let cool slightly, and garnish with cilantro and desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute the meat with quinoa or lentils. Experiment with different cheeses like pepper jack for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 15 minutes.