Description
These Mexican Zucchini Boats are a flavorful and healthy meal featuring zucchini halves stuffed with a savory mixture of lean ground beef, black beans, corn, and spices, topped with melted cheese and fresh cilantro. Baked to perfection, they offer a delicious blend of textures and vibrant Mexican-inspired flavors, making for a satisfying and nutritious dinner.
Ingredients
Scale
Zucchini Boats
- 3 zucchini, sliced lengthwise
- 1 tablespoon olive oil
Filling
- ½ pound 90% lean ground beef
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 15 ounces black beans, drained and rinsed (1 can)
- ½ cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon dried oregano
- ¾ cup salsa (store-bought or homemade)
- 1 cup shredded cheese (Mexican blend or cheddar, divided)
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure it is hot and ready for baking the zucchini boats evenly, which helps develop perfect flavors and texture.
- Prepare the Zucchini: Using a spoon, hollow out the middle of each zucchini half carefully without piercing the edges. This creates boats to hold the filling. Place the hollowed zucchini in a 9×13-inch baking dish and set aside the scooped flesh.
- Cook the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the lean ground beef and cook until browned, breaking it into small pieces with a spatula to ensure even cooking.
- Add Vegetables to the Skillet: Add the chopped onion, red bell pepper, and minced garlic to the browned beef. Stir and cook for 3-4 minutes until the vegetables are slightly softened and fragrant.
- Incorporate Beans, Corn, and Spices: Stir in the black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano. Mix thoroughly to combine the flavors evenly throughout the filling.
- Mix Salsa and Cheese: Add the salsa and half of the shredded cheese into the skillet mixture. Stir well so everything is incorporated. Then, turn off the heat to stop cooking.
- Fill the Zucchini Boats: Evenly spoon the filling mixture into each hollowed zucchini half, packing it gently but firmly. Sprinkle the remaining shredded cheese over the top of each stuffed zucchini.
- Bake: Cover the baking dish with aluminum foil to prevent drying out and bake for 30-35 minutes. Remove the foil during the last 5 minutes to allow the cheese to melt and brown slightly.
- Garnish and Serve: Once baked, remove the zucchini boats from the oven, garnish with freshly chopped cilantro if desired, and serve immediately while hot.
Notes
- To save time, use store-bought salsa or homemade for fresher flavor.
- You can substitute ground turkey or chicken for a leaner option.
- Leftover zucchini flesh can be added to soups, stews, or made into zucchini fritters.
- Use gluten-free salsa and beans to keep the dish gluten-free.
- For a vegetarian version, omit the ground beef and increase beans or add crumbled tofu.
